Vanilla Bean and Raspberry Melting Moments

Melting moments are one of my favourite biscuits to make, and one of my favourite doughs to eat! (Let’s face it, there aren’t many doughs that I wouldn’t eat!) They are so yummy, and this version takes the usual melting moments up a notch, with delicious homemade raspberry jam and vanilla buttercream.

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This recipe was featured on Masterchef Australia 2 years ago (I think?!), and won contestant Julia a challenge. I have been wanting to make these for a long time, like many others things, but I am very glad I finally did. They really are delicious and were certainly worth the wait! Yum! I will most definitely be making these little gems again.

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Vanilla Bean and Raspberry Melting Moments: (recipe by Julia Taylor on Masterchef Australia)

I doubled the original recipe, as it said it would only make 5 sandwiched biscuits. I ended up with about 25 with a double batch, although I did try and make them small.

Biscuits:

  • 360g unsalted butter, chopped and softened
  • 120g icing (confectioner’s) sugar
  • 120g custard powder
  • 1 tbs baking powder
  • 360g plain (all-purpose) flour

Preheat a fan forced oven to 180c. Line 2 oven trays with non-stick baking paper. Beat the butter until pale and creamy, about 2-4 minutes. Add the sugar and custard powder, and stir with wooden spoon until well combined. Add the flour and the baking powder to the dough, and stir with a wooden spoon until mixed well. Roll small ball of dough, and place them on the pre-lined oven trays. Press fork lightly onto dough, to leave an indent. Bake for approximately 12 minutes or until very slightly golden. Let biscuits cool on trays, then transfer to wire racks.

Raspberry Jam:

  • 200g fresh or frozen raspberries
  • 150g caster (white) sugar
  • Juice of 1/2 lemon
  • Tbs cold water
  • 1/2 tsp powdered gelatin

Place raspberries, sugar and lemon juice in a medium saucepan, and cook on low-medium heat for about 20-30 minutes, or until thickened. Remove from heat. Place water and gelatin together in a small bowl, and mix until combined. Stir into jam, and place in heatproof bowl, in the fridge, to cool.

Vanilla Bean Buttercream:

  • 250g butter, chopped and softened
  • 1 cup icing (confectioner’s) sugar
  • 2 tsp vanilla bean paste/natural extract

Beat butter until pale and creamy, 2-4 minutes. Beat in vanilla bean paste. Gradually add the icing sugar and beat until all well combined. Spoon buttercream into a piping bag fitted with a medium star nozzle.

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To assemble:

Place likely pairs of biscuits, facing upwards, next to each other. On one biscuit spoon a small amount of the raspberry jam, and on the other biscuit, pipe a swirl of buttercream. Gently sandwich together. Be sure not to use too much jam as it will just drip out when you press the biscuits together. Biscuits are stored best in an airtight container, in a cool, dry place. FYI – they are also best made the day before, as both the jam and buttercream will set, and the flavour will develop also.

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Happy Baking! 🙂

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Hazelnut Jaffa Melting Moments

I made these little gems for the Australia’s Biggest Morning Tea which was held at work to raise money for the Cancer Council (for those who are not aware!). I just didn’t have the time, or the energy to make macarons this week, but I must admit I was pretty happy with how these melting moments, aka Yoyo’s, turned out. Melting moments were one of my favourite biscuits as a child, only second to the humble Monte Carlo. I thought I would put a bit of a spin on the traditional version, and they went down quite well with my colleagues 🙂 Well enough for one of them to order some for the weekend! Also, my apologies for the crap photos, I had no choice but to take them at night.

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I found a great recipe for hazelnut melting moments that used nutella in the ganache, and I thought orange would go perfectly with that. The great thing about melting moments is that they are super easy, just beat the butter and add all the dry ingredients and you’re done. Plus, they kind of look pretty, too, a bit rustic, but pretty. And they melt in your mouth…..mmmmm 🙂
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Hazelnut Jaffa Melting Moments: (adapted from Taste.com – I doubled the original recipe)
For the biscuits:
  • 250g butter, chopped and softened – not melted
  • 230g plain flour
  • 90g icing sugar mixture
  • 4 tbs cornflour
  • 4 tbs cocoa powder
  • Zest of 1 orange
  • Cocoa powder, extra to dust
For the ganache:
  • 100g dark chocolate, chopped, or choc bit
  • 50g butter, chopped and softened – not melted
  • 5 tbs Nutella (or similar hazelnut spread)
  • Zest of 1/2 an orange
  • 1/2 tsp sea salt
Preheat the oven to 160c. Line 3 baking trays with baking paper, and set aside. Using a stand mixer or electic beater, beat butter until pale and creamy. Add the flour, icing sugar mixture, cornflour, cocoa powder, orange zest and a pinch of salt, and stir with a wooden spoon until well combined. Using clean hands, roll small teaspoons of the dough into balls, and place on the prepared trays (leave about 2cm in between each biscuit). With a fork dusted in cocoa powder, gently flatten the biscuit. Sprinkle each biscuit with a small amount of salt, and bake in preheated oven for 15 minutes. Remove from the oven and let cool for 15 minutes or until biscuits have hardened.
Biscuits
To make ganache, place chocolate in a microwavable bowl and microwave for 20-30 second increments. Each time the chocolate comes out of the microwave, stir as much as possible with a metal spoon to distribute the heat evenly – sometimes the chocolate looks as though it is not melted but will begin to melt when stirred. Doing this will prevent the chocolate burning and becoming gluggy. When chocolate is completely melted, set aside for 3 minutes. Add the 50g softened butter, nutella, orange zest and salt and mix until well combined.
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Assembly:
Pair up similar sized melting moment biscuits. To fill biscuits, you can use either a piping bag or a knife. To use a piping bag, spoon ganache into a piping bag fitted with a wide round nozzle. Sandwich together with remaining biscuit. Melting moments are best stored in an airtight container at room temperature, and are best consumed within 1-3 days. Yum!
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