Melting Moments Australia
Delight in the buttery bliss of Melting Moments, Australia’s iconic biscuit recipe that lives up to its name with every bite. These delicate, shortbread-like cookies are made with a luscious blend of all-purpose flour, cornstarch, and icing sugar, creating a crumbly, melt-in-your-mouth texture that’s simply irresistible. Sandwiched together with a silky vanilla buttercream filling—optionally enhanced with a hint of zesty lemon—they strike the perfect balance of sweetness and tang. With just 25 minutes of prep, these biscuits are an easy yet elegant treat for afternoon tea, special occasions, or anytime indulgence. Plus, their beautiful ridged design, created by gently pressing with a fork, adds a charming homemade touch. Whether served fresh or stored for later enjoyment, these classic Australian Melting Moments promise to become your new favorite dessert!
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Recipe Information
Ingredients
- 150 grams plain (all-purpose) flour
- 50 grams cornflour (cornstarch)
- 60 grams icing sugar (powdered sugar)
- 180 grams unsalted butter, softened
- 1 teaspoon vanilla extract
- 100 grams unsalted butter (for filling), softened
- 150 grams icing sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 teaspoon lemon zest (optional, for filling)
Instructions
Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.
In a large mixing bowl, sift together the plain flour, cornflour, and icing sugar.
Using an electric mixer or wooden spoon, beat in the softened butter and vanilla extract until the mixture is smooth and creamy.
Roll teaspoon-sized portions of the dough into small balls and place them on the prepared baking tray, leaving space between each ball.
Using a fork, gently press down on each ball to flatten slightly and create a ridged pattern.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are a pale golden color. Avoid overbaking; they should remain soft and crumbly.
Allow the biscuits to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
To make the filling, beat the softened butter, icing sugar, vanilla extract, and lemon zest (if using) together until it becomes smooth and creamy.
Spread a small amount of the filling on the flat side of one biscuit, then sandwich it with another biscuit, flat sides together.
Repeat with the remaining biscuits and filling.
Serve immediately or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.8 g | 295% | |
| Saturated Fat | 144.9 g | 724% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 371.2 g | 135% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 211.4 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 239 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
