Melting Moments
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
4.95 out of 5 stars
(34)
Ingredients
14 servings
- 250g (2 sticks + 1 tbsp) unsalted butter (, softened (Note 1)
- 1 tsp vanilla extract
- 1/2 cup soft icing sugar / powdered sugar (, sifted (not PURE icing sugar, Note 2)
- 1 1/2 cups plain / all-purpose flour
- 1/2 cup cornflour / cornstarch
- 100g / 7 tbsp unsalted butter (, softened)
- 2 cups soft icing sugar / powdered sugar (, sifted (not PURE icing sugar, Note 2)
- 2 tsp lemon zest
- 1 tsp lemon juice
- 80g / 6 tbsp unsalted butter (, softened)
- 2 cups soft icing sugar / powdered sugar (, sifted (not PURE icing sugar, Note 2)
- 4 tbsp fresh passionfruit pulp (, (not canned, too sweet)
- 1 tbsp lemon juice
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Preparation
Step 1
Preheat oven to 180°C / 350°F (160°C fan-forced). Line 2 trays with paper.
Step 2
Cream butter - Place butter, vanilla and icing sugar in a bowl. Beat for 1 minute until smooth and fluffy (start on low to avoid an icing sugar cloud-storm).
Step 3
Dry in 3 lots - Stir in cornflour and flour in 3 lots using a rubber spatula. (ie add 1/3 of flour + cornflour, stir in, repeat twice more).
Step 4
Scoop 1 tablespoon of the mixture onto the trays (cookie scoop handy here), then roll into balls using lightly floured hands (to prevent it from sticking). You should have 24 - 28 balls.
Step 5
Bake - Press down into 1 cm / 0.4" thickness using a fork. Bake for 15 minutes, switching the trays at the 10 minute mark. Fully cool on trays.
Step 6
Sandwiching - Pipe frosting onto half the melting moments, then sandwich with remaining cookies.
Step 7
Set - Refrigerate for 1 hour to set the frosting (else it's so soft, it squirts out!). Then remove from the fridge 30 minutes prior to serving.
Step 8
Lemon icing:
Step 9
Cream butter - Place butter in a bowl and beat with an electric mixer on medium high for 1 minute until smooth and fluffy. Add 1/3 of the icing sugar, then beat in starting on low and increasing to high (to avoid snow-storm!). Repeat another 2 times.
Step 10
Beat 2 minutes - Add lemon zest and juice. Then beat on high for 2 minutes until fluffy. Transfer to piping bag, snip end off to make a 1cm / 1/2" hole. Use per recipe.
Step 11
Passionfruit icing:
Step 12
Same method as above for lemon icing.
Step 13
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