Melting Moment Biscuit

Yield: 1

Melting Moment Biscuit

melting moment biscuit recipe

It is serving the size, but I think 6 cookies / crackers would be correct. Since then I have made these and have 6 cookies / crackers (12 halves and joined to make 6). The DH found these to be very sweet and has suggested that it may be better to make them smaller (20 grams instead of 40) therefore you will get 12 melting moments, but the cook time should be adjusted and I think 8-10 minutes I will; you'll try it in a couple of weeks and we'll let you know.

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 45 minutes


  • 100g butter (softened)
  • A container with a capacity of
  • 1/4 liter containing icing sugar (sifted)
  • 60 g of powdered cream
  • 1 teaspoon baking powder
  • 180g plain flour (all purpose)
  • 100g butter (softened)
  • 2 teaspoons vanilla paste
  • A container with a capacity of
  • 1/4 liter containing icing sugar (sifted)


    1. Preheat the oven to 180 degrees Celsius with the fan on and line two baking sheets with parchment paper.
    2. For the cookies, cream buttercream for two minutes in an electric mixer fitted with the paddle attachment, then add icing sugar and cream powder and mix until combined.
    3. Sift together the baking powder and flour, then add to the batter and mix well.
    4. Roll the dough into 40-gram balls, place them on parchment-lined trays, and press each ball with a fork to leave a notch.
    5. Bake for 15 minutes, or until the cookies are golden.
    6. Allow the trays to cool for 5 minutes before transferring to a wire rack to cool completely.
    7. To make the buttercream, cream together the butter and vanilla extract until smooth, then add the icing sugar and beat until the mixture forms a paste with the consistency of thick icing.
    8. Fill a piping bag with a small star with it (I just spread the mixture with a knife and consequently some remained, although I did put a fairly thick layer on it).
    9. To make a full cookie for a melting moment, circle the buttercream on the base of one half and gently press the other half onto the cream.
    10. Just before serving, dust with icing sugar.

Nutrition Information



Serving Size


Amount Per ServingCalories 821Total Fat 46gSaturated Fat 29gTrans Fat 2gUnsaturated Fat 14gCholesterol 124mgSodium 450mgCarbohydrates 97gFiber 1gSugar 61gProtein 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe