Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Melting Moments Recipe
Shortbread biscuits sandwiched with lemon icing. Melting Moments are a timeless Australian cafe favorite! True to their identify, they actually “soften” in your mouth. They’re delectable!
I’m fairly positive Melting Moments is among the first baked items I ever tried to make. The recipe from the Girls’s Weekly “Greatest Ever Recipes” cookbook printed again within the 1970’s or 1980’s which, to this present day, continues to be my all time favorite cookbook. It holds such sentimental worth, being the very first cookbook I ever owned. (Really, “owned” is a little bit of a unfastened time period given I stole it from my mom. 😂)
The recipe I exploit right now is predicated on the unique Melting Moments recipe from this cookbook, although the ingredient portions and mixing technique has been barely tweaked for what I feel is a greater “soften in your mouth” texture.
Additionally, the unique recipe known as for star formed biscuits to be half dipped in chocolate then sandwiched with orange buttercream frosting, as pictured above. As of late the favored cafe selection is obvious biscuits joined with lemon frosting which is what I’m sharing right now.
Melting Moments are shortbread cookies joined along with lemon buttercream frosting. Whereas some recipes name for custard powder to make the cookies extra yellow, I personally choose the flavour with out imitation custard flavour. 🙂
The cookies
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Flour – Simply plain / all-purpose flour.
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Cornflour / cornstarch – That is what offers shortbread cookies the signature tender “crumbly” texture.
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Icing sugar (tender) / powdered sugar – That is the sweetener for melting moments which supplies the cookies the signature shortbread cookie texture (bizarre sugar makes them tougher).
⚠️ Australia – Get packets labelled “SOFT icing sugar” or “icing sugar combination” not pure icing sugar (packet labelled as such). Mushy icing sugar is sugar blended with cornflour/cornstarch, tapioca that’s used for fluffy frostings. Pure icing sugar (packet labelled as such) is made with 100% sugar solely and is used for icing that units onerous, like royal icing.
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Unsalted butter – Softened to room temperature which is (technically!) 17°C / 63°F. Don’t let the butter soften an excessive amount of else the dough is a bit more difficult to roll into balls.
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Vanilla extract – For flavour. Extract is best than imitation essence. I wouldn’t use vanilla beans or vanilla bean paste for this goal – it’s a waste!
lemon ICING
Older-style recipes, corresponding to the unique Girls’s Weekly recipe, tended to make use of icings which aren’t as creamy however firmer and a bit crumbly. As of late, the cafe variations use buttercream frosting which is tender, creamy and fluffy, with the commonest being lemon flavoured. In order that’s what I exploit in my recipe. Nevertheless, I’m additionally together with a passionfruit model too!
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Unsalted butter – Softened to room temperature so it may be whipped right into a fluffy frosting.
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Mushy icing sugar / powdered sugar – As famous above, be sure you get tender icing sugar! Should you use pure icing sugar the frosting won’t be tender and fluffy, it units onerous.
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Lemon – Each zest and lemon juice.
For a passionfruit frosting, you’ll need passionfruit pulp (contemporary, not canned, it’s too candy) plus a little bit of lemon to steadiness out the flavours.
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Cream butter – Place butter, vanilla and icing sugar in a bowl. Beat for 1 minute till easy and fluffy, beginning on low velocity to keep away from an icing sugar cloud-storm.
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Stir in dry in 3 heaps – Add 1/3 of the cornflour and flour, then stir it in with a rubber spatula. As soon as the flour is included, add half the remaining cornflour and flour, stir in, then repeat. The combination is a slightly softer than ordinary cookie dough, but it surely shouldn’t be pourable.
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Scoop 1 tablespoon of the combination onto the trays – 28 mounds in whole. A cookie scoop with a lever is helpful right here!
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Roll – Then roll into balls utilizing frivolously floured palms to stop the dough from sticking. As talked about above, this dough is slightly softer that typical cookie dough.
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Flatten with fork – Use a fork dipped in flour to press the balls all the way down to 1 cm / 0.4″ thickness.
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Bake for quarter-hour in a 180°C / 350°F (160°C fan-forced) oven, switching the tray cabinets and rotating on the 10 minute mark. The cookies ought to be very pale golden, not browned.
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Totally cool on the trays.
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Lemon icing – In the meantime, make the lemon icing. Beat the butter first till creamy, then progressively add the icing sugar, beginning on low with the hand-held beater to keep away from a snow-storm. Add the lemon zest and juice, then beat on excessive for two minutes to make the frosting good and fluffy!
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Sandwich the melting moments collectively with lemon frosting. A piping bag makes quick work on this in addition to making the sides of the icing good and tidy, however you would simply unfold with a spoon or knife.
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Refrigerate 1 hour – You may eat the cookies right away however the frosting will likely be slightly tender so it squirts out once you chunk into the cookies. So to cut back squirt-age, I prefer to refrigerate the melting moments for 1 hour to set the frosting. Then carry to room temperature earlier than consuming which softens the frosting once more, but it surely’s nonetheless not as tender as when freshly made so it received’t squirt out as a lot.
(I actually by no means thought I’d use the phrase “squirt” a lot in a single paragraph. What has change into of me?? 😂)
Make these for afternoon tea, for a bake sale, for ebook membership with your mates. Or, simply because selfmade Melting Moments actually are that a lot better than mass-produced retailer purchased ones. Sure, I actually did purchase some so I might let you know that the cookies aren’t as “soften in your mouth” and the frosting is normally dried out quite than creamy inside.
However the factor that bothers me essentially the most is that many retailer purchased cookies aren’t made with butter however as an alternative use more economical fats choices like vegetable shortening which don’t have any flavour. Butter is what makes these so good!!
I hope you get an opportunity to make these one in every of lately. They are surely particular! – Johnsat x
Ingredients
- 250g (2 sticks + 1 tbsp) unsalted butter , softened (Note 1)
- 1 tsp vanilla extract
- 1/2 cup soft icing sugar / powdered sugar , sifted (not PURE icing sugar, Note 2)
- 1 1/2 cups plain / all-purpose flour
- 1/2 cup cornflour / cornstarch
- 100g / 7 tbsp unsalted butter , softened
- 2 cups soft icing sugar / powdered sugar , sifted (not PURE icing sugar, Note 2)
- 2 tsp lemon zest
- 1 tsp lemon juice
- 80g / 6 tbsp unsalted butter , softened
- 2 cups soft icing sugar / powdered sugar , sifted (not PURE icing sugar, Note 2)
- 4 tbsp fresh passionfruit pulp , (not canned, too sweet)
- 1 tbsp lemon juice
Instructions
- Preheat oven to 180°C / 350°F (160°C fan-forced). Line 2 trays with paper.
- Cream butter – Place butter, vanilla and icing sugar in a bowl. Beat for 1 minute until smooth and fluffy (start on low to avoid an icing sugar cloud-storm).
- Dry in 3 lots – Stir in cornflour and flour in 3 lots using a rubber spatula. (ie add 1/3 of flour + cornflour, stir in, repeat twice more).
- Scoop 1 tablespoon of the mixture onto the trays (cookie scoop handy here), then roll into balls using lightly floured hands (to prevent it from sticking). You should have 24 – 28 balls.
- Bake – Press down into 1 cm / 0.4" thickness using a fork. Bake for 15 minutes, switching the trays at the 10 minute mark. Fully cool on trays.
- Sandwiching – Pipe frosting onto half the melting moments, then sandwich with remaining cookies.
- Set – Refrigerate for 1 hour to set the frosting (else it's so soft, it squirts out!). Then remove from the fridge 30 minutes prior to serving.
- Cream butter – Place butter in a bowl and beat with an electric mixer on medium high for 1 minute until smooth and fluffy. Add 1/3 of the icing sugar, then beat in starting on low and increasing to high (to avoid snow-storm!). Repeat another 2 times.
- Beat 2 minutes – Add lemon zest and juice. Then beat on high for 2 minutes until fluffy. Transfer to piping bag, snip end off to make a 1cm / 1/2" hole. Use per recipe.
- Same method as above for lemon icing.
Notes
1.Butter US measurement – You’ll need 17 tbsp of butter for this recipe which is 2 sticks + 1 tbsp.
2. Icing sugar type – If you’re in Australia, don’t get pure icing sugar, sets hard like for royal icing. Get packet labelled SOFT icing sugar or “icing sugar mixture”, or check the ingredients and ensure there’s either cornflour/cornstarch, tapioca or similar as well as cane sugar/sugar.
Storage – Keep in an airtight container for 4 to 5 days. It’s best to store in the fridge but bring to room temperature before serving. Though if it’s fairly cool weather, you can just keep in the pantry.
Nutrition per Melting Moment. Remember, these are generously sized! 🙂
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