A classic traditional biscuit, these melting moments are simple to bake but look like you've spent hours slaving over them and best you can fill them with your choice of flavours or just dip in chocolate!
In a mixer beat together the butter and icing sugar until soft and fluffy. Add vanilla extract and continue to mix. Next add the sifted flour and cornflour and mix together until smooth. This will be a fairly thick consistency.
At this stage you can form into balls on place on lightly greased baking sheet and press down with a fork to flatten or alternatively to achieve the look in the photo prepare a piping bag with a star shaped tip on the end. If you want to be decorative, you can paint strips of a paste/gel food colouring of your choice in the bag before adding the mixture. This gives the two-tone colour in the photo. Pipe onto the baking sheet in a circle to form a biscuit of your choice of size. You don't want them too large and they will be sandwiched together, about 4-5cm is good.
Chill the biscuits for about 15 minutes in the fridge before baking so they hold their shape in the oven. Bake at 180C (160C fan) for about 12 minutes. You want them only to be a pale golden colour. Let rest on baking tray for 5 minutes before removing to cool completely on a wire rack.
Filling
For the filling, heat the milk and flour in a small pan, whisking constantly until it reaches boiling and thickens. Cook until the flour is cooked out. Remove from heat. Take a piece of cling film and place directly on top of the mixture to stop a film from forming. Allow to cool completely.
Once the flour mixture has cooled, beat together the butter and sugar until pale and fluffy. Add the flour mixture and continue to beat until light and creamy. Add half of the fruit curd and continue to beat together.
Finally, take half the biscuits and add a small amount of the remaining fruit curd either with a spoon or piping bag. On the other half of the biscuits pipe the filling. Once all biscuits are topped place them together, one half filling and the other half passion fruit curd. Serve.
These biscuits have a short shelf life and should be eaten within a couple of days, otherwise they loose their crispness and become soft.
Notes
The fillings and colours can easily be changed to any curd or jam if you so choose. We've added blackberry curd to the filling. However passion fruit or lemon curd would also work, raspberry and strawberry jam also give delicious results.Alternatively you can easily dip the biscuits in melted chocolate and leave them as individual biscuits instead of sandwiches.
Nutrition Facts
Melting Moments
Amount Per Serving
Calories 408Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 17g106%
Cholesterol 68mg23%
Sodium 28mg1%
Potassium 41mg1%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 798IU16%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Baking, Snack
Cuisine : British
Keyword : biscuits, easy baking, home baking, traditional biscuits