melting moments

If there is one biscuit that sums up Classic Country Cookie then Melting Moments would have to fit the bill.  I adore them piped into a Viennese biscuit shape to make long fluted ones, rather than rolled and pressed round.  They are dainty and much easier to eat in this shape. Just pipe the biscuit dough out with a fluted (No.17) tip. You’ll be thrilled with the result - so professional looking and they really do melt away in record time.

Ingredients - 250 grams (8 ounces) good quality unsalted Butter, softened ❤ 1 teaspoon pure Vanilla extract (not imitation) ❤ ½ cup (80 grams) Icing sugar ❤ 1 ½ cup (225 grams) Plain flour ❤ ½ cup (75 grams) Cornflour (cornstarch)

Butter Cream - 60 grams unsalted Butter ❤ 1 cup (125 grams) Icing sugar ❤ 1 teaspoon finely grated citrus rind & 1 teaspoon juice (lemon or orange) OR 1 tablespoon of fresh passionfruit pulp OR 1 tablespoon of fresh strawberries pureed OR 1 tablespoon of cocoa

You decide on your favourite flavour for the butter cream.  Just keep to natural fruit in season without buying essences or imitation flavours. Citrus rind or fresh berries whizzed are hard to beat.  Passionfruit and lemon ones are my downfall. Chocolate is great too - add 1 tablespoon of cocoa to the butter cream mix.  This recipe makes 13 double layer biscuits and can easily be doubled if you wish to make 2 dozen at a time.

Method + Tips

Preheat oven to moderately slow 160°C (325°F). Line 2 large oven trays with baking paper.

Beat butter, vanilla extract and sifted icing sugar in a small bowl using a hand held electric mixer. Cream until pale and fluffy. Transfer butter mixture to a larger bowl. Sift both flours together and add to butter mix. Toss and stir gently until combined.

Place cookie dough into a large piping bag fitted with a large fluted tip. Pipe onto prepared baking tray, twisting bag slightly to finish off each biscuit end.

Bake for 15 minutes until very light golden. That’s my Mum talking. She’s in my head - 'don’t let your baking go brown Susie'!   Stand for 5 minutes before transferring to a wire rack. 

While biscuits are cooling, make the butter cream. Beat together butter and sifted icing sugar (and rind if using) until pale. Add flavouring - citrus juice or fruit puree/pulp.  Leave in the fridge for 10 minutes tops.

When biscuits have cooled completely, sandwich them together using butter cream in the middle. Dust with lots of icing sugar. 

My hibiscus (variety name: Limoncello) is a treat right now, covered in buds.  I notice even Wheel & Barrow are all in yellow at the moment.  Isn't Easter Yellow pretty... 

Top Tip: Buy yourself a couple of quality Piping Bags and a set of nozzles. In fact it’s best to have two piping bags in your baking drawer - a small one with small nozzles for little decorating jobs and a big bag for these sort of biscuits with larger quantities. I use ‘Loyal’ brand.  They are the best icing accessories in my humble opinion and last for ages - especially if you wash and dry them well after each use. Stockists: Coastal Kitchenware Bundall Gold Coast, Kitchenware Plus Loganholme,  Executive Chef South Brisbane and many online stores sell commercial grade baking accessories. Keep unfilled biscuits for up to a week at room temperature in a sealed container. Otherwise they freeze well too, iced or un-iced in a container.


Truth No.8.  I’m very good at eating biscuits but I must admit biscuits are something I find difficult to master. I sometimes get a sense that beautiful biscuits need a special kind of love and attention that I can't always muster or don't have time for.

Never fear. Not these melting moments! This is such a good, quick and easy recipe.  

For many years at Gold Coast Farmers Markets, a gingham tablecloth thrown over a long trestle table has been home to 1000's of trays of freshly baked melting moments.  A long line of eager customers have waited patiently, snaking their way up to reach top of the queue. Lizzie from Mount Tamborine became “THE Biscuit Lady” long before I set up shop in The Pavillion and became “THE Lemon Butter/Cake Lady”.  It’s a miracle Lizzie’s wrists didn’t give up long ago. So much beating, piping and icing.  

Thank-you Lizzie for the thousands of melt-in-your-mouth biscuits that my family and all our customers enjoyed over the years.  You elevated this humble classic to new heights.  I hope readers here feel the same sense of pleasure and achievement when their lovely home baked melting moments come out of the oven.