Melting Moments are soft, crumbly, shortbread biscuits sandwiched together with buttercream. They are delightful, dainty and very moreish little treats that don't take too long to make.
These melt-in-your-mouth biscuits are the perfect treat for afternoon tea. The recipe is super quick and easy too, so there's no excuse not to make them today.
If you love a quick biscuit recipe, try my Jam Drops, which are similar but have raspberry jam in the centre.
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Why You'll Love This Recipe
- Only 5 ingredients.
- They look pretty!
- Perfect for afternoon tea when friends pop by.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Plain flour - known as all-purpose flour in the USA and Canada.
- Butter - use unsalted butter softened at room temperature.
- Icing sugar - also known as powdered sugar/confectioners sugar.
- Custard powder - is the essential ingredient for that melt-in-your-mouth texture. Cornflour (cornstarch) can replace it if you run out.
- Vanilla extract - use pure extract or vanilla essence.
How to Make Melting Moments
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
For the Biscuits
- Cream the butter, sifted icing sugar, and vanilla extract in a large bowl with an electric whisk until pale and creamy.
- Add the sifted flour and custard powder.
- Mix with a spoon or spatula until the mixture comes together.
- Roll 2 teaspoon portions of the mixture into balls with lightly floured hands, and place on a baking tray roughly 3-4 cm (1-1.5") apart.
- Flatten the balls slightly with the back of a floured fork.
- Bake for about 12-14 minutes until the biscuits are pale golden. Allow to cool on the baking tray for 10 minutes (they will be soft) before transferring to a baking rack to cool completely before icing.
Top Tip
When handling the dough, flour your hands so it doesn't stick.
For the Buttercream Filling
- Beat the butter, sifted icing sugar, milk and vanilla extract in a bowl with an electric mixer until pale and fluffy.
- Sandwich two biscuits together with a teaspoon of buttercream to serve.
Common Questions
They will last for 4-5 days in an airtight container in the pantry. They do not need to be refrigerated.
Yes, they will keep in the freezer for up to 3 months.
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📖 Recipe
Melting Moments
Equipment
- Large baking tray
- Electric whisk
Ingredients
- 60 g icing sugar, (confectioners sugar / powdered sugar), sifted
- 170 g unsalted butter, softened at room temperature
- ½ teaspoon vanilla extract
- 175 g plain flour, (all-purpose flour) sifted
- 50 g custard powder, note 1
Buttercream Filling
- 150 g icing sugar, (confectioners sugar / powdered sugar), sifted
- 60 g unsalted butter, softened at room temperature
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 160°C fan / 180°C, and line a large baking tray with baking paper.
- Mix the butter, sifted icing sugar, and vanilla extract in a large bowl with an electric whisk until pale and creamy.
- Add the sifted flour and custard powder. Mix with a spoon or spatula until it comes together. The mixture will be crumbly at first but will come together with a bit of patience.
- Roll approximately 1 tablespoon of the mixture into balls with lightly floured hands, about walnut size. Place on the baking tray roughly 3-4 cm (1-1.5") apart. Flatten the balls slightly with the back of a floured fork.
- Bake for about 12-15 minutes until the biscuits are somewhat hard to touch. Allow to cool on the baking tray for 5 minutes (they will be soft) before transferring to a baking rack to cool completely before icing.
For the Buttercream Filling
- Place the icing sugar, butter, milk and vanilla extract into a bowl and mix with a spoon until pale and creamy.
To Assemble
- Spoon a teaspoon of buttercream onto the underside of half the biscuits and sandwich with the remaining biscuits.
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