As a young girl growing up in New Zealand I used to enjoy these simple biscuits/cookies as a treat after school. In some ways Melting Moments biscuits are like a lighter version of shortbread, and because of the icing sugar and cornflour, they literally melt in the mouth, and the amount of butter, makes them very more-ish. In some way they are similar to Viennese biscuits, but they tend to be piped into shapes rather than biscuit shapes.
Though I’ve heard since that people in the UK make melting moment biscuits, I think they are more popular in Australia and New Zealand. As well as making them into biscuit shapes, you could add lemon juice and zest to the mixture for Lemon Melting Moments or some coco for chocolate flavoured ones. Another popular way of presenting them is to stick two of them together with butter icing to make a sandwich. As I mentioned Melting Moments are very similar to Viennese biscuits, so you could use a piping bag to make different shapes of biscuits.
- 125g (4.5oz) butter, room temperature
- 115g (4oz) of plain (all purpose flour)
- 45g (1.5oz) of icing (confectioners) sugar
- 50g (1.7oz) of cornflour (corn starch)
- Heat the oven to 160C (320F) and either greased a baking tray with butter or line it with parchment paper.
- Beat the butter in a large bowl until it is pale and creamy.
- Add the flour, icing sugar and cornflour to the mix and combine with a wooden spoon to a smooth paste.
- Roll the mixture into golf balls sized shapes and place on the baking sheet, leaving plenty of room between them for expansion. Press a fork into the top of each of the balls to slightly flatten them and make a pattern on top.
- Bake for about 12 to 15 minutes until they are a light golden brown.
- Transfer to a wire cooling rack and leave to cool before eating.