![]() Older-style recipes, such as the original Women’s Weekly recipe, tended to use icings which are not as creamy but firmer and a bit crumbly. I wouldn’t use vanilla beans or vanilla bean paste for this purpose – it’s a waste! Extract is better than imitation essence. ![]() Don’t let the butter soften too much else the dough is a little more tricky to roll into balls. Unsalted butter – Softened to room temperature which is (technically!) 17☌ / 63☏. Pureicing sugar (packet labelled as such) is made with 100% sugar only and is used for icing that sets hard, like royal icing. Soft icing sugar is sugar mixed with cornflour/cornstarch, tapioca that is used for fluffy frostings. ⚠️ Australia – Get packets labelled “SOFT icing sugar” or “icing sugar mixture” not pureicing sugar (packet labelled as such). Icing sugar (soft) / powdered sugar – This is the sweetener for melting moments which gives the cookies the signature shortbread cookie texture (ordinary sugar makes them harder). □ The cookiesĬornflour / cornstarch – This is what gives shortbread cookies the signature soft “crumbly” texture. While some recipes call for custard powder to make the cookies more yellow, I personally prefer the flavour without imitation custard flavour. Melting Moments are shortbread cookies joined together with lemon buttercream frosting. Shortbread biscuits Plus lemon frosting = Melting Moments perfection! Ingredients in Melting Moments These days the popular cafe variety is plain biscuits joined with lemon frosting which is what I’m sharing today. The recipe I use today is based on the original Melting Moments recipe from this cookbook, though the ingredient quantities and mixing method has been slightly tweaked for what I think is a better “melt in your mouth” texture.Īlso, the original recipe called for star shaped biscuits to be half dipped in chocolate then sandwiched with orange buttercream frosting, as pictured above. (Actually, “owned” is a bit of a loose term given I stole it from my mother. It holds such sentimental value, being the very first cookbook I ever owned. The recipe from the Women’s Weekly “Best Ever Recipes” cookbook published back in the 1970’s or 1980’s which, to this day, is still my all time favourite cookbook. I am pretty sure Melting Moments is one of the first baked goods I ever attempted to make. They are delectable! Melting Moments – flashback! Melting Moments are a timeless Australian cafe favourite! True to their name, they literally “melt” in your mouth. Shortbread biscuits sandwiched with lemon icing.
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