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Indulge in the heavenly bliss of Buttery Melting Moments, delightfully tender and crumbly cookies that simply dissolve in your mouth.
Where do Melting Moments come from?
Originating in Australia, Yoyo biscuits (named for their shape) are made using custard powder which can be found easily in Aussie and UK supermarkets or online. Melting moments, also an Aussie classic, is made using cornflour (cornstarch).
Buttery Melting Moments
- Prep Time: 15 minutes
- Resting and Decorating: 20 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 24 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Cuisine: Teatime
Description
Melting Moments, light, crisp, and delicate. A delicious shortbread-like cookie sandwiched together with creamy butter icing and dipped in melted chocolate.
Ingredients
- 500g soft butter
- 1 tsp vanilla essence
- 1 cup icing sugar
- 1 cup cornflour / Maiziena
- 4 cups flour+-
Instructions
Beat butter and icing sugar well.
Add Maizena / Corn flour to combine.
Add 2 cups flour and mix through.
Now add the balance of flour little at a time until the dough is nice and soft but not sticky.
Bake at 180C / 350F for 15-20 minutes.
Remove from the oven and allow to cool completely.
In the interim prepare a butter icing and sandwich together.
For a little extra sweetness, dip the sides in melted chocolate.
I can assure you that you will fall in love with these five-ingredient Melting Moments.
Have you tried to make your own Melting Moments at home before? Well, let me tell you, you’re in luck and in for a real yummy treat. These cookies are perfect and dainty, delicate and melt in the mouth.
Notes
Prepared, tried and tested by Rashida from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1
- Calories: 4025
- Sugar: 108
- Sodium: 3218
- Fat: 406
- Saturated Fat: 257
- Unsaturated Fat: 120
- Trans Fat: 16
- Carbohydrates: 111
- Fiber: 0
- Protein: 4
- Cholesterol: 1075
Keywords: meltingmoments, cookies, bakingfromscratch, buttercookies
Can you keep melting moments in the fridge?
Melting moments are a type of shortbread and very easy to put together.
Store them in an airtight container in the fridge but take them out at least ½ an hour before you want to serve them. These will keep well up to a week.
What is the difference between melting moments and yo-yos?
Melting moments are super similar to yo–yos (in fact they often get confused as being the same thing). They too, melt in your mouth and are ridiculously yummy, however, they’re made with cornflour instead of custard powder
We invite you to join our FB Group and share your own homemade recipes and I will then showcase your recipe and picture with credit to you on the blog.
My mum used to make melting moments! This was a nice trip down memory lane.
Hi Gail, thanks for popping in. Melting moments is a lovely biscuit and we typically make it once a year with our Christmas baking session. Just love it. I can have it all year as its so delicious but we try to be good
Definetly one of my all time favourite cookies, will have to try to make it myself one day! Have a great holiday celebration with your family. I am originally from Cape Town, now living in Morocco.
Hi Charmaine, Thanks for visiting and commenting. You will have to try this, as it’s super easy and more delicious. We make this all year round but especially around Christmas time. I am also from Cape Town area (Somerset West) you will know it and in Vancouver, BC Canada for the past 25 years. wishing you an awesome Christmas in Morocco.
This sounds so good! I’ve never made piped cookies before. However, don’t know if I could translate this one into a sugar and low carb special. The Apricot Tea cake translated wonderfully and is now my favorite cake, I just haven’t gotten around to doing a post about it. It’s still fun reading about other local specialties thought.
Hi Terri, So good to hear that you have been able to rework the Apricot Tea Cake – Please link back, as I would love to see your post. Should you rework the Melting Moments, please update me. I am always looking for the other version. I will also update my posts when you share your reworked version and link it back to your post. Thanks in advance.
Thank you for checking, Esme, that is what I thought but I’m pleased to have it confirmed. Your response ended up in spam – so annoying.
Oh no, wonder why it went to spam. Can you whitelist the address?
These sound lovely, Esme. How do you get the shape, using an icing kit I suppose, but this mixture sounds a bit thick for that.
Hi Robbie, Let met check with Rashida who provided this recipe. I will get back to you once I hear from her.
When I made my own versions, its a soft dough and you can use a piping bag with a star nozzle, but let me ask Rashida
Robbie Rashida said the dough is soft and she use a regular metal star nozzle. She said she place dough directly into the nozzle and just push it through with her thumb. I use a strong piping bag which I made from durable and washable strong plastic I bought by the meters and made my own bags
I’ll try to do that, Esme. Outlook has been a bit unpredictable about sending emails to junk lately. I found some emails from Sally and Sue there too.