Friday, June 15, 2012

Melting Moments with Raspberries and Cream


These melting moments are absolutely heavenly! So good. Light, buttery, creamy and melts in your mouth. The balance between the sweetness from the vanilla buttercream and the tartness of the raspberry jam is perfect. These delightful little sandwich cookies were so popular that I had to make a second batch the day after, which I brought to work the next day only to have them all devoured by everyone. I guess the main difference between this recipe and others is that this uses custard powder, which gives it a sweet scent and flavour. It also uses baking powder which results in a light and crumbly texture. I can declare that this is now my favourite melting moment recipe, and if you try it out, I bet it'll be your favourite too! Also, don't forget to check out the recipe for quick and easy Raspberry Jam in my previous post. You can prepare the jam and refrigerate it a few days ahead until you're ready to make the cookies.

Melting Moments with Raspberries and Cream

Adapted from Masterchef Australia

Ingredients
180g (6oz) unsalted butter
60g  (2oz) icing sugar, sifted
60g (2oz) custard powder
1 teaspoon baking powder
180g (6oz) plain flour

Buttercream:
100g (3.5 oz) butter, softened
1 teaspoon vanilla extract
1 cup icing sugar, sifted

Raspberry jam (click here for Raspberry Jam recipe)

Method

1. Preheat oven to 180°C (350°F). Line two oven trays with baking paper.

2. For biscuits, 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 10g balls (about 1 tsp), place on a baking paper lined baking tray and press each ball with a fork to leave an indent. Bake biscuits for 14 minutes or until light golden. Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely.

3. For buttercream, 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.

4. To assemble, place a spoonful of 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.                            



16 comments:

Hungry Dog said...

These are so lovely and undoubtedly delicious. They seem like a bit of work so I am not sure I'll get to them myself but I sure would love for someone to bring me a basketful! Like your blog.

Katrina @ Warm Vanilla Sugar said...

These are so pretty! Love them!

Yummy Bakes said...

Wow so pretty!

Mel said...

A look at it already knew this is a delicious snack! I do check on the site on Masterchef sometimes to look for recipes too. Good for you.

Fern @ To Food With Love said...

@Hungry Dog: It's not as difficult as it seems. Just make the jam the day before and the cookies are easy! :) Thanks for dropping by!

Nami | Just One Cookbook said...

Now the blurr cookies in the back of jam's photo are on spot light! I knew you would share these delicious looking sandwich cookies! My gosh, these are BEAUTIFUL Fern!! You take amazing shots!

Fern @ To Food With Love said...

@Nami: Yes, the blur cookies have been revealed...:) I'm suddenly craving for these again...

Dani Ho said...

Lovely cookies~ very pretty! Must try this out one day ~ x

Jamieanne said...

These look so much better than Julia's on MasterChef! I'm going to try making them soon too! :)

WendyinKK @ Table for 2..... or more said...

Oh my, I think I can't stop at 5, if that's all you're sharing with me. I want to eat more off the screen. This is my type of cookie :)

Dina said...

they look very good and so pretty!

Jen @ Jens Favorite Cookies said...

This cookie looks right up my alley! It's lovely!

Sonia ~ Nasi Lemak Lover said...

Sound good !

Non stick, Nutty and Sous chef said...

I just saw the Masterchef episode on TV and thought i had to make melting moments! Your pics look so pretty! Bet the raspberry jam was a very good choice with the buttercream. :)

Fern @ To Food With Love said...

@Non stick, NSC: Yes the jam was great with it. I cooked the jam down a little longer until it had a thick and sticky consistency. Yum!

bubblybaker said...

Hi Fern,
Just letting you know I made these and they were soooo incredibly delicious - they're probably my favourite biscuit now too!
I included it on my blog but have linked the recipe to your page. Thanks for sharing :)
http://bubblybaker.wordpress.com/2012/07/15/melting-moments-with-strawberry-jam-cream/