Thursday, August 18, 2011

Melting Moments

My theory is if you make them small, you can eat more and feel LESS guilty for indulging. I live by the eat anything in moderation, that way you can still enjoy the foods that aren't so good for you.. and EVERYBODY wins! Yes..I'm planning to use my shrink ray to reduce normal sized desserts more often! What better way than on a melting moment!! I remember begging my mum to buy me a yo-yo (gigantic melting moment from Muffin Break) whenever we went to our local westfields. They were just the perfect melt in your mouth cookie experience that I just couldn't get enough of. And of course, being an active kid, I wasn't really worried about the fat content. Alas, 15 years down the track, fat/sugar/salt content is the first thing I think about when I'm trying to decide on what to eat...which is then a thought that is just pushed aside while I happily munch on cupcakes or cookies. Ignorance is definitely bliss.

I used the recipe for my melting moments from the recipe on OneFrowningRedhead, but I did change some of the amounts in the filling and I didn't use a biscuit press.

Melting Moments:


250g softened butter
1/3 C icing sugar
1/2 C corn flour
1 1/2 C plain flour

60g butter
1 1/4 c icing sugar
Finely grated rind from 1 lemon
3 tsp of lemon juice
1/2 tsp vanilla extract


  1. Preheat the oven to 170 degrees Celcius

  2. Beat softened butter with an electric hand beater or stand mixer, until fluffy.

  3. Slowly add the sifted icing sugar until well combined. If using a stand mixer, make sure to stop the mixer occasionally to scrape down the sides.

  4. Add half the cornflour and mix until combined before adding the rest.

  5. Do the same with the plain flour, add half and mix before adding the rest.

  6. Roll little balls of dough and place on a greased (or lined with baking paper) tray. Try to make the all the same size as you need to pair them up later on. Also, try to stick to 2cm balls. They will expand slightly when baked.

  7. Cover a fork with flour and gently press the balls to effectively get the impression of the tines on the fork. Or you can use your fingers gently press on the biscuits, if you can't be bothered getting a fork. HAHA!

  8. Bake for about 10-12 minutes or until golden brown.

  9. Allow to cool for 5 minutes and transfer to a cooling rack. Because I'm impatient and can't wait for the biscuits to cool, I put the cooling rack for 5 mins in the freezer! :)

  10. While you're biscuits cool, make the filling by beating the butter and lemon rind until butter is light and fluffy.

  11. Slowly add sifted icing sugar and vanilla and continue beating until the mixture comes to a creamy light texture.

  12. Spread the filling on the cooled biscuits and use another biscuit (both should be roughly the same size) to sandwich it all together.

These are best eaten the day after, when everything has been given a chance to firm up.

Hope you enjoy them as much as I did!


  1. I think I need a dessert (or just food in general) shrink ray too! Your melting moments looks GREAT!

  2. As long as you don't end up eating more of them coz they're smaller!

  3. @misspiggy: i think a food shrink ray would be quite handy!
    @madeoiselle delicieuse: its hard to stop i must admit! I kept staring at the plate and thinking.. just ONE more.

  4. It's a fun resource for all the type of online polo paul shark homme