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Monday, 24 September 2012

Melting Moments (Round 2)

Julia's Melting Moments from this year's season of Masterchef Australia were something of a legend. They kept popping up in various episodes and we kept hearing from contestants and judges alike about how amazing they were. And finally, we were given the recipe. Oh. My. God. They are in fact amazing.

I've made these about 5 times now. They are THAT good. And so easy to make! I just follow the recipe exactly every single time and they turn out the same every single time. I worked out what shelf and temp they bake best at in my oven as well. Insane! I've made melting moments before but this recipe is WAY better! Mum requested a batch to take to work, and apparently they are now wowed by my baking prowess ;).

YOU SHOULD ALL TRY THIS! Even if you don't bake often or at all! They are so soft and melt-in-your-mouth amazing....I could eat them without jam and icing even. Wow. One of the BEST biscuit recipe I've ever come across I reckon!! Thank you Julia! You may not have been my fav but you redeemed yourself with these in my eyes!

You know what? I might just go make some now.....;)

Melting Moments
Recipe by Julia Taylor

180g unsalted butter
60g icing sugar, sifted
60g custard powder
1 teaspoon baking powder
180g plain flour
Vanilla buttercream
100g butter, softened
2 teaspoons vanilla bean paste
1 cupicing sugar, sifted
Jar of jam (any kind - I prefer raspberry)

1. Preheat oven to 180°C. Line two oven trays with baking paper.

2. For biscuits, cream butter for two minutes in an electric mixer with paddle attachment. Add icing sugar and custard powder and mix until combined. Sift the baking powder and flour together then add to the dough and mix well. Roll dough into 40g balls, place on a baking paper lined baking tray and press each ball with a fork to leave an indent. Bake biscuits for 16-18 minutes or until light golden. Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely.

3. For buttercream, whisk butter and vanilla until smooth. Add icing sugar and beat until mixture forms a paste, the consistency of thick icing. Spoon into a piping bag fitted with a small star nozzle. (I actually just spooned it on - cbf =P)

4. To assemble, place a spoonful of jam on the base of half the biscuits. Pipe (or spoon) buttercream in a circle onto the base of the other half of the biscuits. Gently press one of each biscuit together to form a melting moment. Dust with icing sugar before serving.

Enjoy =D xx

1 comment:

  1. So surprised to see this is "Julia's" recipe. The exact same recipe was passed on to me by my mother more than thirty years ago!!


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