Melting Moments are lovely old-fashioned biscuits, but to add an extra frisson, these ones have a subtle passionfruit flavoured filling – (which really means these biscuits can be called ‘Passionate Moments’!)
The recipe for the biscuits given below is my Grandma’s recipe, just as she used to make them, but you can replace the cornflour with custard powder, which I prefer, because it makes the biscuits taste creamier and adds a hint of vanilla flavour.
RECIPE: MELTING MOMENTS WITH PASSIONFRUIT ICING
Makes 32 individual biscuits (16 when iced and paired together)
10 oz butter, at room temperature
10 oz flour
1 oz cornflour (or custard powder)
4 oz icing sugar
- Either: mix ingredients the old-school way – rub butter into flour and cornflour, then add sugar and knead all well together (the way Grandma used to make the biscuits) Or the modern way: place dry ingredients into a food processor, and mix, then add butter in chunks, and mix until the mixture clumps together (depending on the size of the food processor, you may have to divide the ingredients in half and make this in two lots).
- Roll mixture into a log shape, and cut into 32 even pieces. Roll each piece into a ball, place on cold trays covered with baking paper (to stop biscuits browning on the bases), and squash the biscuit mixture balls with a fork.
- Bake at 180 degrees Celsius for 15 minutes. When completely cool, assemble biscuits together with icing.
If you don’t have passionfruit pulp, you can add a few drops of vanilla extract instead. But if you want to make some, here’s a link to my Passionfruit Pulp recipe: https://www.inthekitchenwithmum.com/2015/03/preserved-passionfruit-pulp/
1 ½ cups icing sugar
2 generous tablespoons butter
2 tablespoons boiling water
2 teaspoons passionfruit pulp
- Add icing sugar, and butter to a bowl, then add boiling water over the butter, and leave for a minute to let the butter melt.
- When butter is soft enough to mix, add the passionfruit pulp and mix together until blended.
Melting Moments go great with a cup of tea, and tea always tastes better in fine bone china! Bring on the High-Tea.