melting moments

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.

melting moments, sweet treats, biscuits

my melting moments waiting to go into the oven

melting moments, sweet treats, biscuits

my melting moments – don’t they look good!














melting moments

Prep Time: 30 minutes

Cook Time: 50 minutes

Serves: 5 sandwiches biscuits


  • 180 g unsalted butter
  • 60 g icing sugar, sifted
  • 60 g custard powder
  • 1 tsp baking powder
  • 180 g plain flour
  • Vanilla buttercream
  • 100 g butter, softened
  • 2 tsp vanilla bean paste
  • 1 cup icing sugar, sifted
  • Raspberry jam
  • 250 g fresh or frozen raspberries
  • 250 g caster sugar
  • Juice of ½ a lemon
  • ½ teaspoon gelatine powder
  • Icing sugar, to serve


  1. Preheat oven to 180°C. Line two oven trays with baking paper
  2. For biscuits
  3. Cream butter for two minutes in an electric mixer with paddle attachment
  4. Add icing sugar and custard powder and mix until combined
  5. Sift the baking powder and flour together then add to the dough and mix well
  6. Roll dough into 40g balls, place on a baking paper lined baking tray and press each ball with a fork to leave an indent
  7. 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
  8. For buttercream
  9. Whisk butter and vanilla until smooth
  10. Add icing sugar and beat until mixture forms a paste, the consistency of thick icing
  11. Spoon into a piping bag fitted with a small star nozzle
  12. For jam
  13. place raspberries, sugar and lemon juice in a small saucepan and cook for 20-30 minutes until thickened
  14. Mix gelatine powder with one tablespoon cold water together. Remove the jam from the heat, stir through gelatine mixture
  15. Transfer to a heatproof bowl and cool in the fridge
  16. To assemble
  17. Place a spoonful of cooled jam on the base of half the biscuits
  18. Pipe buttercream in a circle onto the base of the other half of the biscuits
  19. Gently press one of each biscuit together to form a melting moment
  20. Dust with icing sugar before serving


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