As last weekend was already a baking weekend with my whiskey chocolate cheese cake…I thought I might as well go all out, so I also made Julia Taylor’s (MasterChef Australia season 4) melting moments for Father’s Day. Let me just say…they were a success – not a single one left!
Melting moments remind me of biscuits that I grew up eating – we call them ballie ballie biscuits because of the shape (obviously ball shaped). They are custard biscuits that are sandwich together using chocolate icing….they were my great grandmother’s recipe/creation…so yummy and also brings back so many childhood memories! 🙂
I love to bake but rarely do because I am left to eat it all and that never ends well…for my waist line anyway! haha!
Below is the recipe from the Masterchef Australia website. However, I made the biscuits smaller…as I had a lot of mouths to feed! Also, I decided not to make the jam, instead I used a forest berry jam.
my melting moments waiting to go into the oven
my melting moments – don’t they look good!
Ingredients
- 180 g unsalted butter
- 60 g icing sugar, sifted
- 60 g custard powder
- 1 tsp baking powder
- 180 g plain flour
- 100 g butter, softened
- 2 tsp vanilla bean paste
- 1 cup icing sugar, sifted
- 250 g fresh or frozen raspberries
- 250 g caster sugar
- Juice of ½ a lemon
- ½ teaspoon gelatine powder
- Icing sugar, to serve
Method
- Preheat oven to 180°C. Line two oven trays with baking paper
- Cream butter for two minutes in an electric mixer with paddle attachment
- Add icing sugar and custard powder and mix until combined
- Sift the baking powder and flour together then add to the dough and mix well
- Roll dough into 40g balls, place on a baking paper lined baking tray and press each ball with a fork to leave an indent
- Bake biscuits for 16-18 minutes or until light golden. Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely
- Whisk butter and vanilla until smooth
- Add icing sugar and beat until mixture forms a paste, the consistency of thick icing
- Spoon into a piping bag fitted with a small star nozzle
- place raspberries, sugar and lemon juice in a small saucepan and cook for 20-30 minutes until thickened
- Mix gelatine powder with one tablespoon cold water together. Remove the jam from the heat, stir through gelatine mixture
- Transfer to a heatproof bowl and cool in the fridge
- Place a spoonful of cooled jam on the base of half the biscuits
- Pipe buttercream in a circle onto the base of the other half of the biscuits
- Gently press one of each biscuit together to form a melting moment
- Dust with icing sugar before serving
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