Cooking for me is something I do for the soul; it’s almost a form of therapy for me. I’m not the best baker or home chef out there, that’s for certain, but when I’m stressed, upset, happy or just in need of something to do with my hands, I cook. There’s something about being absorbed in the tasks you’re doing – the full concentration required when carefully measuring out your ingredients, meticulously checking whether your butter is sufficiently ‘creamed’ lest you over beat it, or watching the temperature of your sugar syrup rise with hawk-eye awareness. Everything else fades into insignificance, and it’s just the most rewarding feeling when your labours result in something incredible.
Today I was baking for a celebration 🙂 My uni results for last semester have finally been released, and I passed everything! I even managed to get a Distinction in IT Law, which I’m absolutely hands down thrilled over.
So I decided to make Melting Moments. I was asked by a work colleague, Addie, some time ago as to whether I had ever made them before, and I remember I had made them once wayyy back in my high school days in Food Technology and was horrified by how much butter went into them. Having not tasted a single Melting Moment in all these years since then, and considering my sister was seeing some girlfriends for dinner tonight, I thought that it was an opportunity to try a new recipe.
I’m a bit over lemons, despite the abundance of lemons on our tree at the moment. So I created these babies.
To make 13 Chocolate & Passionfruit Melting Moments (26 single biscuits), you will need:
- 125g butter, softened;
- 3/4C (115g) plain flour;
- 1/4C (45g) icing sugar mixture;
- 1/3C (50g) custard powder;
- 1 T cocoa;
- 60g butter, softened, extra;
- 2/3C (110g) icing sugar mixture, extra;
- 1 T passionfruit juice.
1. Preheat oven to 160 degrees Celcius. Line two oven trays with baking paper. Use an electric mixer to beat the butter until pale and creamy. Add the flour, icing sugar, custard powder and cocoa and use a wooden spoon to stir to combine. At this stage, the mixture will be quite crumbly, so just make sure that the butter is evenly distributed and not in large clumps.
2. Use your hands to roll teaspoonfuls of the dough mixture into balls (this took up a lot of my time as the mixture was VERY crumbly). Place the balls 3cm apart on the lined trays. Use a fork dusted in icing sugar to gently flatten.
3. Bake in the preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through. Remove from oven and set aside for 30 minutes to fully cool. The biscuits will be VERY soft, so don’t agitate or move them or they will have a hissy fit and disintegrate before your eyes!
4. Using an electric mixer, beat the extra butter and icing sugar together. Add the tablespoon of passionfruit juice. I used the strained juice from a can of passionfruit pulp, which is so much easier! Beat until combined and fluffy.
Spread the butter mixture over the flat side half of the biscuits and sandwich together with the remaining biscuits.
Chocolate & Passionfruit Melting Moments! The flavour was nice, the biscuits buttery and crumbly. Not sure if I’d make these again, considering they look slightly demented lol. They certainly won’t be winning any CWA awards with this presentation, despite their tasty-factor!