Recipe
Raspberry white chocolate melting moments recipe
Have you ever met anyone who didn't like a melting moment? Neither have we!
By Emelia Jackson
A nostalgic childhood classic, the melting moment is traditionally a custard-flavoured shortbread-style cookie that’s sandwiched with vanilla buttercream (or passionfruit buttercream if you’re feeling fancy).
The world is your oyster in terms of flavours here; buttercream is easily flavoured with anything you love. In this case, freeze-dried raspberry powder (you can get it from specialty health shops or in the baking section of most Coles and Woolies).
Makes 16
Ingredients for raspberry white chocolate melting moments recipe
180 g unsalted butter, softened
70 g icing sugar
200 g plain flour
60 g custard powder
White chocolate raspberry buttercream
100 g white chocolate, melted and cooled
85 g unsalted butter, softened
50 g icing sugar, sifted
1 tablespoon freeze-dried raspberry powder
How to make raspberry white chocolate melting moments
Preheat the oven to 160°C (315°F) fan-forced. Line two baking trays with baking paper.
Using an electric mixer fitted with the paddle attachment, cream the butter and icing sugar until light and fluffy. Sift in the plain flour and custard powder. Mix until a soft dough forms.
Divide the dough into 32 evenly sized balls, using about 15 g for each one. Place the balls on the baking trays, leaving space for spreading, and gently press down with the back of a fork to form the classic indentations.
Bake the cookies for 15–18 minutes – they should appear to be dry and cooked through without becoming golden brown. Allow them to cool completely on the trays. For the buttercream, combine all the ingredients in the bowl of an electric mixer fitted with the whisk attachment.
Whisk on medium speed for 5–7 minutes or until the buttercream is light in colour and fluffy. Sandwich the cookies in pairs, using about 1 teaspoon of the buttercream for each pair (or more if you’re feeling it – I’m not about to censor your buttercream use). You can pop these in the fridge for 1–2 hours to set that buttercream before diving in.
Mix it up! Nutella melting moments
Replace the custard powder in the cookies with 30 g dark cocoa powder. When making the buttercream, leave out the white chocolate and the raspberry powder, and add 100 g chocolate hazelnut spread (such as Nutella).
Citro food tip
Keep melting moments fresh by storing in an airtight container in a dark pantry for up to 5 days. You can also freeze them for up to 3 months in a ziplock bag. To defrost, leave them out for about a 1/2 hour.
Images and text from Some of My Best Friends Are Cookies by Emelia Jackson, photography by Armelle Habib, illustrations by Andrea Smith. Murdoch Books RRP $39.99.
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