Friday, 10 May 2013

Mother’s Day Recipes: Melting Moments

Melting Moments are aptly named because the way they’re supposed to ‘melt in your mouth’ as soon as you take a bite. These buttery biscuits are so light that they’re the perfect accompaniment to a cup of tea for morning or afternoon tea. But be warned – they are irresistibly moreish – especially with this delicious orange buttercream filling!

 


Preparation time: 40 minutes
Baking time: 16-18 minutes
Makes: about 18


Ingredients
  • 250g butter, cubed, softened
  • 110g (2/3 cup) icing sugar
  • 1 and 1/2 teaspoons natural vanilla essence or extract
  • 250g (12/3 cups) plain flour
  • 60g (1/2 cup) cornflour
 
Orange buttercream filling
  • 60g butter, softened
  • 1 orange, zest finely grated
  • 125g (1 cup) icing sugar, sifted


Method:

1. Use an electric mixer on medium to beat the butter, icing sugar and vanilla until pale and creamy, scraping down the side of the bowl when necessary.

2. Sift the flour and cornflour together over the butter mixture. Mix on low speed (or use your hands to mix) until just combined and a soft dough forms.
 

3. Use lightly floured hands to roll heaped teaspoonfuls of the mixture into balls and place on the lined trays, about 5cm apart (you should have about 36 balls). Dip a fork in flour and use it to flatten the balls to about 1cm thick and 4cm in diameter.

 
4. Bake in preheated oven for 16-18 minutes, swapping the trays after 8 minutes, or until the biscuits are a pale golden colour. Remove from the oven and cool on the trays.
 
5. While the biscuits are cooling, make the orange buttercream filling. Put the butter and orange zest in a small mixing bowl and use an electric mixer to beat on medium speed until pale and creamy. Add the icing sugar and beat on low speed, scraping down the side of the
bowl when necessary, until well combined and smooth.
 
6. To join the biscuits, spread a little buttercream on the base of a cooled biscuit and sandwich with another biscuit. Repeat with the remaining biscuits and filling.
 
Tip:
These biscuits will keep in an airtight jar or container in a cool place (not the fridge) for up to 4 days.

About BakeClub: The founder of BakeClub, Anneka Manning has formal training as a home economist, as well as over 23 years’ experience in food media as an author, publisher, food editor, food consultant and cooking teacher. BakeClub aims to bring real baking into the home and make it easy, fun, inspiring and, above all, relevant to peoples' lives. Keep an eye out for Anneka's soon-to-be-released book, BAKE, EAT, LOVE - Learn to Bake in 3 Simple Steps". For baking inspiration, check out www.bakeclub.com.au and BakeClub’s Facebook page.

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