Classic melting moments, irresistibly good and seriously easy!
Who hasn’t enjoyed melting moments whilst they were growing up and they always seem to be on those cafe counters when you’re ordering your hot beverage am I right? You may also know them as ‘Yo Yo’s’ – either or, they’re a must have in your baking repertoire!
These beauties are passionfruit melting moments, I wanted to jazz up the plain variety with everyones favourite, passionfruit! Fresh, slightly tart and completely drool-worthy. As always, these are also gluten free so all of you can create and enjoy your very own batch of homemade melting moments, deliciousness coming right up!
It’s a classic melting moment biscuit recipe paired with a beautiful passionfruit infused “frosting”. I say “frosting” only because essentially it is a frosting but I made the texture more of a butter, not as fluffy as a frosting, if you catch my drift? You want these cookies to melt-in-your-mouth, that’s when you know you have made the most perfect form of melting moments. Have I said melting moments a little too many times now? Nah, I don’t think so!!
Now I did use butter in these cookies only because I wanted to achieve and provide you with the best form of classic melting moments. I have tried making them in the past using coconut oil but they just aren’t the same and they do seem to fall apart. Melting moments can be a little crumbly but you don’t want them breaking all in your hands whilst you’re eating them right? No, didn’t think so.
I hope you all enjoy this lovely recipe for my passionfruit melting moments. They are perfect for you to make over the weekend and they make the best afternoon tea sweet treat, yum!
- 250g Organic Times Salted Butter, softened
- 1 tsp vanilla bean extract
- ½ cup Organic Times Icing Sugar
- 1⅔ cups gluten free all purpose flour, I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour*
- ½ cup cornflour
- Passionfruit Buttercream
- 60g butter, softened and chopped into chunks**
- 4-5 cups icing sugar
- 1-2 small passionfruits or 3-4 Tbsp passionfruit pulp in syrup
- Preheat oven to 180ºC (356ºC), line a large baking tray with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or using a large mixing bowl and a hand beater, add cubed butter.
- Beat butter until just soft, about 10 seconds.
- Add vanilla and icing sugar, beat until pale and creamy.
- Sift over flour and cornflour. Beat until dough comes together.
- Using gloves or lightly floured hands, roll approx. 1 tablespoon of dough into a ball. Place on lined tray. Repeat this method with remaining dough, leaving approx. 3cm between each to allow for spreading.
- Dip a fork into cornflour and lightly press down on dough rounds.
- Bake for 10-12 minutes or until cookies are very lightly golden or a pale straw colour.
- Remove and cool on tray for 5 minutes.
- Transfer to a wire cooling rack to cool completely.
- Passionfruit Buttercream
- In the bowl of a stand mixer, add butter. Whisk for 10 seconds or until just soft.
- Gradually add icing sugar, 1 cup at a time.
- Between additions of icing sugar, add passionfruit pulp, 1 tablespoon at a time, beating until mixture is light and creamy. It should be thick enough to hold it’s shape, not too soft. More of a soft creamy frosting texture.
- Prepare a piping bag with a small round nozzle. I used a size Wilton size 9.
- Fill piping bag with buttercream and pipe around the edge of every second cookie placing a small dollop in the middle of the cookie. Sandwich together with a matching top cookie.
- Serve and Enjoy!
*I love Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.