Melting moments recipe

Melting moments recipe

Forget Oreos! These shortbread biscuits, or cookies, Melting Moment Shortbread Sandwich Biscuits (or cookies for Americans) are cookies worthy of a queen or king. Once you take a bite, it will be like royalty. We don’t think so. These cookies were the go-to choice for Carolyn Robb, a former royal chef who is an expert at creating melt-in-your-mouth flavour combinations.

Pecan biscuits with dulce-de-leche filling and cappuccino cookies with chocolate filling are two of our favourite flavour combinations. Robb guides us through making cookies and peppers and sharing fun facts about the royal family, including Queen Elizabeth II’s story!

Quick Tips

You can make the coffee-chocolate version by adding 1 tbsp. Add 1 tbsp. Coffee powder to your biscuit dough. Unsweetened cocoa powder should be added to the buttercream. Add 30g of ground pecans to your biscuits to make the pecan-dulce-de-leche version. Instead of making buttercream from scratch, use store-bought dulce-de-leche instead. Melting Moments can be kept at room temperature in an airtight container for up to five days.

INGREDIENTS

BISCUITS

2 tbsp. (2 tbsp.) Butter, room temperature (250g).

3/4 c.(80 g)

2. Cake flour (250g)

3/4 c.(80-80g) Custard powder, corn-starch

1/2 tsp. pure vanilla extract

FOR THE BUTTERCREAM

1/4 plus 2 tbsp. Softened butter (80g)

1 1/2 Powdered sugar (160g) plus additional powdered sugar for dusting

1/2 tsp. pure vanilla extract

DIRECTIONS

MAKE THE BISCUITS

1. Pre-heat oven to 350°F (180°C). Line 2 sheets of pans with parchment paper, or silicone mats.
2. Pulse butter and sugar in a food processor or large bowl using an electric mixer at medium speed. Blend in flour, custard and vanilla. Pulse until the dough resembles coarse breadcrumbs.
3. Place the dough in a bowl. Next, roll it between your palms into walnut-sized balls. Press dough between your palms until it is flattened. Place on prepared sheets. Use a cookie stamp to flatten the dough or tines of your fork.
4. Bake for 10-12 minutes or until lightly golden. Allow to cool, then transfer the biscuits onto wire racks. Let cool completely.

MAKE THE BUTTERCREAM & SANDWICHES

1. Use a food processor or a large bowl with an electric mixer to pulse butter for about one minute. Process butter until light and creamy. Add vanilla and sugar.
2. Place half of the cooled biscuits flat-side down on a work surface. Spread a generous amount buttercream onto each biscuit, using an offset spatula/spoon. Flatten a second biscuit and press gently to stick.
3. Sprinkle sugar lightly on top.