Shortbread biscuits sandwiched with lemon icing. Melting Moments are a timeless Australian cafe favourite! True to their name, they literally “melt” in your mouth. They are delectable!
Melting Moments – flashback!
I am pretty sure Melting Moments is one of the first baked goods I ever attempted to make. The recipe from the Women’s Weekly “Best Ever Recipes” cookbook published back in the 1970’s or 1980’s which, to this day, is still my all time favourite cookbook. It holds such sentimental value, being the very first cookbook I ever owned. (Actually, “owned” is a bit of a loose term given I stole it from my mother. 😂)
The recipe I use today is based on the original Melting Moments recipe from this cookbook, though the ingredient quantities and mixing method has been slightly tweaked for what I think is a better “melt in your mouth” texture.
Also, the original recipe called for star shaped biscuits to be half dipped in chocolate then sandwiched with orange buttercream frosting, as pictured above. These days the popular cafe variety is plain biscuits joined with lemon frosting which is what I’m sharing today.
Ingredients in Melting Moments
Melting Moments are shortbread cookies joined together with lemon buttercream frosting. While some recipes call for custard powder to make the cookies more yellow, I personally prefer the flavour without imitation custard flavour. 🙂
The cookies
Flour – Just plain / all-purpose flour.
Cornflour / cornstarch – This is what gives shortbread cookies the signature soft “crumbly” texture.
Icing sugar (soft) / powdered sugar – This is the sweetener for melting moments which gives the cookies the signature shortbread cookie texture (ordinary sugar makes them harder).
⚠️ Australia – Get packets labelled “SOFT icing sugar” or “icing sugar mixture” not pure icing sugar (packet labelled as such). Soft icing sugar is sugar mixed with cornflour/cornstarch, tapioca that is used for fluffy frostings. Pure icing sugar (packet labelled as such) is made with 100% sugar only and is used for icing that sets hard, like royal icing.
Unsalted butter – Softened to room temperature which is (technically!) 17°C / 63°F. Don’t let the butter soften too much else the dough is a little more tricky to roll into balls.
Vanilla extract – For flavour. Extract is better than imitation essence. I wouldn’t use vanilla beans or vanilla bean paste for this purpose – it’s a waste!
lemon ICING
Older-style recipes, such as the original Women’s Weekly recipe, tended to use icings which are not as creamy but firmer and a bit crumbly. These days, the cafe versions use buttercream frosting which is soft, creamy and fluffy, with the most common being lemon flavoured. So that’s what I use in my recipe. However, I’m also including a passionfruit version too!
Unsalted butter – Softened to room temperature so it can be whipped into a fluffy frosting.
Soft icing sugar / powdered sugar – As noted above, be sure to get soft icing sugar! If you use pure icing sugar the frosting will not be soft and fluffy, it sets hard.
Lemon – Both zest and lemon juice.
For a passionfruit frosting, you will need passionfruit pulp (fresh, not canned, it’s too sweet) plus a bit of lemon to balance out the flavours.
How to make melting moments
Cream butter – Place butter, vanilla and icing sugar in a bowl. Beat for 1 minute until smooth and fluffy, starting on low speed to avoid an icing sugar cloud-storm.
Stir in dry in 3 lots – Add 1/3 of the cornflour and flour, then stir it in with a rubber spatula. Once the flour is incorporated, add half the remaining cornflour and flour, stir in, then repeat. The mixture is a a little softer than usual cookie dough, but it shouldn’t be pourable.
Scoop 1 tablespoon of the mixture onto the trays – 28 mounds in total. A cookie scoop with a lever is handy here!
Roll – Then roll into balls using lightly floured hands to prevent the dough from sticking. As mentioned above, this dough is a little softer that typical cookie dough.
Flatten with fork – Use a fork dipped in flour to press the balls down to 1 cm / 0.4″ thickness.
Bake for 15 minutes in a 180°C / 350°F (160°C fan-forced) oven, switching the tray shelves and rotating at the 10 minute mark. The cookies should be very pale golden, not browned.
Fully cool on the trays.
Lemon icing – Meanwhile, make the lemon icing. Beat the butter first until creamy, then gradually add the icing sugar, starting on low with the handheld beater to avoid a snow-storm. Add the lemon zest and juice, then beat on high for 2 minutes to make the frosting nice and fluffy!
Sandwich the melting moments together with lemon frosting. A piping bag makes short work on this as well as making the edges of the icing nice and tidy, but you could just spread with a spoon or knife.
Refrigerate 1 hour – You can eat the cookies straight away but the frosting will be a little soft so it squirts out when you bite into the cookies. So to reduce squirt-age, I like to refrigerate the melting moments for 1 hour to set the frosting. Then bring to room temperature before eating which softens the frosting again, but it’s still not as soft as when freshly made so it won’t squirt out as much.
(I really never thought I’d use the word “squirt” so much in one paragraph. What has become of me?? 😂)
Why homemade tastes better
Make these for afternoon tea, for a bake sale, for book club with your friends. Or, just because homemade Melting Moments really are that much better than mass-produced store bought ones. Yes, I really did buy some so I could tell you that the cookies aren’t as “melt in your mouth” and the frosting is usually dried out rather than creamy inside.
But the thing that bothers me the most is that many store bought cookies aren’t made with butter but instead use more cost effective fat options like vegetable shortening which have no flavour. Butter is what makes these so good!!
I hope you get a chance to make these one of these days. They really are special! – Nagi x
Watch how to make it
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Melting Moments
Ingredients
Melting moments:
- 250g (2 sticks + 1 tbsp) unsalted butter , softened (Note 1)
- 1 tsp vanilla extract
- 1/2 cup soft icing sugar / powdered sugar , sifted (not PURE icing sugar, Note 2)
- 1 1/2 cups plain / all-purpose flour
- 1/2 cup cornflour / cornstarch
Lemon icing:
- 100g / 7 tbsp unsalted butter , softened
- 2 cups soft icing sugar / powdered sugar , sifted (not PURE icing sugar, Note 2)
- 2 tsp lemon zest
- 1 tsp lemon juice
Passionfruit icing:
- 80g / 6 tbsp unsalted butter , softened
- 2 cups soft icing sugar / powdered sugar , sifted (not PURE icing sugar, Note 2)
- 4 tbsp fresh passionfruit pulp , (not canned, too sweet)
- 1 tbsp lemon juice
Instructions
- Preheat oven to 180°C / 350°F (160°C fan-forced). Line 2 trays with paper.
- Cream butter – Place butter, vanilla and icing sugar in a bowl. Beat for 1 minute until smooth and fluffy (start on low to avoid an icing sugar cloud-storm).
- Dry in 3 lots – Stir in cornflour and flour in 3 lots using a rubber spatula. (ie add 1/3 of flour + cornflour, stir in, repeat twice more).
- Scoop 1 tablespoon of the mixture onto the trays (cookie scoop handy here), then roll into balls using lightly floured hands (to prevent it from sticking). You should have 24 – 28 balls.
- Bake – Press down into 1 cm / 0.4" thickness using a fork. Bake for 15 minutes, switching the trays at the 10 minute mark. Fully cool on trays.
- Sandwiching – Pipe frosting onto half the melting moments, then sandwich with remaining cookies.
- Set – Refrigerate for 1 hour to set the frosting (else it's so soft, it squirts out!). Then remove from the fridge 30 minutes prior to serving.
Lemon icing:
- Cream butter – Place butter in a bowl and beat with an electric mixer on medium high for 1 minute until smooth and fluffy. Add 1/3 of the icing sugar, then beat in starting on low and increasing to high (to avoid snow-storm!). Repeat another 2 times.
- Beat 2 minutes – Add lemon zest and juice. Then beat on high for 2 minutes until fluffy. Transfer to piping bag, snip end off to make a 1cm / 1/2" hole. Use per recipe.
Passionfruit icing:
- Same method as above for lemon icing.
Recipe Notes:
Nutrition Information:
Life of Dozer
This happens a thousand times a day. You can see how much he loves it. 😂
These are easy to make and superbly delicious! Remember to turn down to 160C when using fan oven. My first batch got a little too tanned – still yummy!
These are so good I didn’t want to share. Definitely worth the effort and having the hint on the video really made these easy.
I made these today and when I baked them they went flat. They spread like a cookie would. I thought it may have been heat related so chilled the second half of the balls for 20 minutes and same result. Anyone else encounter this?
I’ve had that with both this and the regular shortbread recipe. I assume its probably because I substituted ghee for butter or that I use a solar oven (practically no temperature control.) What I can say is that I’ve successfully made oil-based shortbread many times, so if you want bombproof shortbread try one of those. It sounds weird, but toasted sesame oil and extra virgin olive oil make very good and very easy shortbread cookies!
I’ve just made them and like you mine are totally flat. Am so disappointed and I followed the recipe carefully. Would love to know what I’ve done wrong.
Did you weigh your ingredients or use cups? Obvs weighing is more accurate and less likely to cause mistakes. You could try adding a bit more flour to the dough, and also chilling it for longer or giving it 10 minutes in the freezer. Also what are your baking trays like? If they’re dark or really thin they can conduct heat more quickly and melt the butter too fast so the cookies melt before they have a chance to cook. Hope that helps 🙂
I had the same experience. I had also chilled them before baking. I think next time I will just leave them in a ball instead flattening before baking.
I never use cups. I don’t know why Nagi did not provide gram measurements.
So I used a conversion table and used 180g flour, 70g cornflour, 85g icing sugar
I might also increase the flour content a bit. Maybe 200g?
I had the same problem and realised a day later that the recipe has a cups/metric toggle which I missed. The cups are US cups rather than Australian.
This makes for a lot more butter relative to the flour, so this might be the reason for them being so flat.
But why is it the default to show cups? Soft imperialism I suppose – literally.
Bikkies still turned out very tasty!
This resonates with me! It was also the first cookery book I owned when I moved away from home! I used to make baked goods and take them into my bosses at work- very much appreciated! And it’s STILL my go to for anything tested and tried!
Given your fondness for the Women’s Weekly cookbook, could you share any other recipes from it that hold a special place in your heart or have inspired your culinary journey? Tel U
When these are made with cornstarch they are called melting moments – traditional in Sydney. When they are made with custard powder they are known as “yo-yos” – this is more localised to Melbourne. They are really completely different items. My preference is the yo-yo one for sure, despite the colour thing, due to the unique custard flavour. Any thoughts?
These are great but my preference is also for yo you…made custard powder 😋
Good job girl… another table hit ❤️🙏🏾 mum, 80yrs, enjoyed these as we did..
Best Melting Moments ever. Will use this recipe from now on Nagi. Thank you
Amazing. Never had a bad recipe yet.
I messed the shape of them up but that was my impatience. Second time will be better. They taste amazing.
Nagi. Thank you. Your website and book are excellent.
Hi Nagi, another beauty, haven’t had a bad recipe yet. Love your recipes 😋❤️💗
Glad to hear that Deborah!! My team and I made quite a few batches before we settled on the final recipe!! (And as often is, it was the first version we tried that we landed on as the best one 😂) – N x
When I was little my parents called them ‘easy biscuits’ and put passionfruit filling in them. They are still my favourite bikky and I was delighted when i saw your recipe.
Mmmmm Isn’t passionfruit filling beautiful with Melting moments!!! There’s a recipe in the recipe card for the passionfruit option 🙂 N x
Hi Nagi, Can I use GF flour, apologies if you have already answered this question
Hi Lousie! I haven’t answered – and I haven’t tried personally! However, I have seen photos on Facebook of people who made this with GF flour and they said it was great, though the cookies are not quite as neat around the edges. 🙂 N x
I haven’t tried myself, but based on basic GF baking theory, I’d reduce the added GF flour by a bit more than 1/4 cup, and add about 1/2 a teaspoon xanthan gum (but check if your GF flour blend already has thickeners/ binders. If so, don’t add xanthan gum.)
Hope this helps 🙂
These are sooo good!! Thank you Nagi for this fabulous recipe!!
That’s so great to hear Ella! I’m so pleased to hear you enjoyed these! N x
Loved this recipe for melting moments. The cookies/biscuits were so soft and crumbly, it does truly melt in your mouth.
I found the icing to be a tad bit sweet so next time I may reduce the amount of icing sugar and increase the flavouring of choice. Another Stellar recipe Nagi and I don’t have to spend $3,50 to buy 1 MM cookie at a store anymore!
Delicious, however, I halved the recipe and made some with strawberry extract and rehydrated freeze dried strawberries. We all decided we liked the strawberry version better.
Please don’t get me wrong – I love your work! But… we live in Australia. They’re biscuits not cookies. It’s icing not frosting. Please, please don’t sell out to the Americans!
Don’t sell out to Americans? Really? Every country calls things differently. We call these Shortbread Cookies with frosting. Your way will work too and we will not be upset.
Aw Colin! We say cookies too, don’t we? 🙂 And frosting is a baking term! It refers to fluffy icings, whereas icing tends to be firmer. At least, that’s the way I was taught by Women’s Weekly growing up!! N xx
NO we say icing Nagi and I am a pastry chef. AND they are biscuits not cookies.
I agree with Colin. Preserve our language please.
As an American – we do not care what baked goods are called outside of the States and I think you would be hard-pressed to find anyone that wants to pressure people outside of the USA to rename their foods. So – call them what you want – none of us get any monetary benefit from non-Americans calling sweetened baked goods biscuits instead of cookies. Also just as an aside – Americans also use the term icing as well! *Gasp* But icing is generally not filling – rather more like a harder glaze or piped decoration.
Nagi – thank you for the recipe! I can’t wait to try it no matter what it is called. <3
I love shortbread – or if you want to "sell out" to the Austrians – Murbteig as they call it here! 😉
I so agree with you Colin Guteen, this is happening in NZ too, I still call them biscuits and say icing
Wow! These are excellent! Can I freeze them – I’ve already put icing in. I would love to keep them till Christmas?
Hi Fiona! I’m afraid I forgot to test that, I will come back and update when I do! N x
Hi Nagi
I’ve put them in the freezer or I’ll eat them all!
You can definitely freeze yo-yos, even with the icing in. Have done so before lots of times
Going to try the Melting moments. I made your chicken biriyani last night- it was so easy and tasted amazing. Your bbq pork was a big hit as well. You are a genius Nagi – will keep following your recipes !! ❤️
I’m craving biryani now!! So glad you loved it 🙂 N x
I was disappointed with the amount of lemon taste in the filling. I doubled it to 2 tsp and will add more if I make again.
Hi Joy! The lemon flavour comes from the zest not the juice 🙂 if you increase the juice more it sadly makes the icing too soft. You’d need to add more icing sugar but then the icing gets less creamy. 🙂 So if you want more lemon flavour, dial up the zest!! N xx
What if we don’t get soft icing sugar only pure icing?
Hi Georgie! It makes the cookies firmer and less “melt in your mouth” and the icing is drier and sets harder (like royal icing) 🙂 N xc