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Tuesday, 12 July 2011

Melting Moments

I've been craving these like no tomorrow. Ever since I bought them from the Yarra Valley 'Crumbs' stall at the Good Food and Wine Show I set out to find a recipe for them. I was convinced they were some sort of incredibly special unknown biscuit that was so tasty and like nothing I had had before that I wouldn't be able to find a recipe for them. In fact, I didn't even know they were called melting moments till I actually google-ed 'yo-yo biscuits'. I feel like an idiot =P.

I've also never had shortbread before, which is supposed to be similar in texture to these in terms of the shortness of the dough and the melt-in-your-mouth property. Well, actually, I'm sure I might have come across it once or twice but I probably didn't realise it. Seriously, what's wrong with me. 

So after finding millions of recipes for what is clearly a popular and well-known biscuit, I had trouble selecting one out of the lot. But I got there, eventually. =).

Improved photography skills? Not really.

Melting Moments (Yo-yo Biscuits)
Adapted from Taste

125g butter
3/4 cup (115g) plain flour
1/4 cup (45g) icing sugar
1/3 cup (50g) custard powder

60g butter, softened
2/3 cup (110g) icing sugar
1 tbsp custard powder
2 tsp grated lemon rind
1 tbsp lemon juice (I omitted this because I thought the rind added enough of a lemony taste)

1. Preheat oven to 160C (320F). Line oven tray(s) with baking paper.

2. Use an electric mixer to beat the butter and icing sugar together until light and fluffy

3. Add the flour and custard powder and use a wooden spoon to combine. You may find it won't come together, but as long as it resembles fine bread crumbs it should be fine.

4. Use your hands to roll teaspoonfuls of the dough into balls. Place them 3cm apart on the trays. Use a fork to gently flatten them so they don't crack while baking (mine cracked a bit while pressing them with the fork....)

5. Bake in oven for 15 minutes or until just cooked through. Remove from the oven and let cool for 30 minutes.

6. In the meantime, to make the icing, beat the butter, icing sugar and custard powder until light and fluffy. Add the lemon rind (and juice if you desire) and beat till combined. (Note: You can also melt the butter, mix it with the custard powder THEN beat it with the icing sugar to make a runnier icing).

7. Spread the icing over the flat side of half the biscuits and sandwich together with the other halves.

I personally would have preferred passionfruit icing, which is made by adding the strained pulp of one passionfruit and 1 tbs of passionfruit juice instead of the lemon rind and juice.

It was a nice recipe, but I rekon I could find a better one (EDIT!! I DID FIND ONE!)....the ones from Crumbs (haha that rhymed!) where a bit more melt-in-your-mouth like. But nevertheless these were nice =D. And its good the recipe only yielded like 10 because they are pretty heavy on the stomach...

See you later =) xx

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