Marvellous Melting Moments

So I am sitting at the Dunedin airport as I write this. I am on my way home after my third year of university study. Flip, what happened to all that time? I remember thinking in first year that I had tonnes of time until I have to enter the real world, now one measly year separates me from the world of polyester suit pants (dear lord I hope not) and limited holiday time. I should spend these holidays wisely. I have a list of things I want to do and people to visit. I guess in three months time I will tell you if I got up and did them.

My good friends Gil and Brad are also leaving Dunedin today. They are driving however. So to prepare them for the 10 hour drive to Picton I made up some sweet little noms for them to munch on along the way.

There is a bakery in Auckland that Instagrams pictures of all their beautiful baked goods. Some of those little treats included some gorgeous looking pink and yellow melting moments. I was inspired! I love melting moments but if they were coloured it would make them infinitely better!

Melting moments are so great. They are a lovely butter delicate short bread like biscuit with soft and luscious buttercream icing in between.

The Edmonds Cookbook is the reliable source for such creations. This mixture is a funny one though, it is quite sticky. It contains a lot of butter but not that much in the sugar, flour or corn flour department so it is quite unnerving when you are rolling out balls of what looks like half finished cookie dough.

Also, I feel like melting moments should be of either a mini mini size of a good handful. Average size is so mainstream haha.

Melting moments
Adapted from the Edmonds Cookery Book
Makes 12

200g softened butter
75g icing sugar
125g cornflour
125g flour
½ teaspoon baking powder
1 teaspoon vanilla essence

Preheat the oven to 180 degrees bake.

Cream together the butter and the icing sugar. Once that has become a light fluffy mix, add in the vanilla, baking powder, flour and corn flour.

If you want to make two different colours, split the mix in half after all the other ingredients have been combined. If you just want to make them one colour then add in the colour in the butter and sugar mix.

Roll into small balls, try dusting your hands with flour to stop the mix from sticking. Place the ball on a tray lined with baking paper. Use a floured fork to lightly press them down.

Bake for 15-20 minutes. The amount of time depends on how big you make them. You want to make sure they don’t brown around the edges but also if they aren’t cooked through enough they just crumble in your hands. The ones here I baked for 20 minutes and they were about a 5cm diameter.

Leave for the biscuits to cool before filling with a normal buttercream icing (30g butter creamed with 2ish cups of icing sugar, a splash of milk and some vanilla essence). Sandwich the biscuits together and enjoy!

Have fun making these! You wont regret it!

Sophie x