Name: Melting Moments Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: British
Ingredients: 250g (2 sticks + 1 tbsp) unsalted butter, softened; 1 tsp vanilla extract; 1/2 cup soft icing sugar (powdered sugar), sifted (not pure icing sugar); 1 1/2 cups plain (all-purpose) flour; 1/2 cup cornflour (cornstarch); 100g (7 tbsp) unsalted butter, softened; 2 cups soft icing sugar (powdered sugar), sifted (not pure icing sugar); 2 tsp lemon zest; 1 tsp lemon juice; 80g (6 tbsp) unsalted butter, softened; 2 cups soft icing sugar (powdered sugar), sifted (not pure icing sugar); 4 tbsp fresh passionfruit pulp (not canned); 1 tbsp lemon juice

Ingredients

250g (2 sticks + 1 tbsp) unsalted butter, softened (Note 1)

1 tsp vanilla extract

1/2 cup soft icing sugar / powdered sugar, sifted (not PURE icing sugar, Note 2)

1 1/2 cups plain / all-purpose flour

1/2 cup cornflour / cornstarch

100g / 7 tbsp unsalted butter, softened (for lemon icing)

2 cups soft icing sugar / powdered sugar, sifted (not PURE icing sugar, Note 2) (for lemon icing)

2 tsp lemon zest

1 tsp lemon juice

80g / 6 tbsp unsalted butter, softened (for passionfruit icing)

2 cups soft icing sugar / powdered sugar, sifted (not PURE icing sugar, Note 2) (for passionfruit icing)

4 tbsp fresh passionfruit pulp (not canned, too sweet)

1 tbsp lemon juice

Instructions

Step 1: Preheat the oven to 180°C / 350°F (160°C fan-forced) and line two trays with baking paper.

Step 2: Cream the butter, vanilla extract, and icing sugar together in a bowl. Beat for 1 minute until smooth and fluffy, starting on a low speed to prevent sugar dust.

Step 3: Stir in the cornflour and plain flour in three additions using a rubber spatula, mixing gently after each addition.

Step 4: Scoop about 1 tablespoon of mixture onto the trays. Roll each scoop into a ball with lightly floured hands to prevent sticking. You should have 24–28 balls.

Step 5: Press each ball down to a 1 cm (0.4 inch) thickness using a fork. Bake for 15 minutes, swapping the trays at 10 minutes for even cooking. Allow cookies to cool completely on the trays.

Step 6: Prepare the icing of your choice (see lemon or passionfruit icing instructions below) and pipe frosting onto half of the cooled cookies.

Step 7: Sandwich the frosted cookies with the remaining plain cookies. Refrigerate for 1 hour to set the frosting firmly. Remove from fridge 30 minutes before serving to soften slightly.

Step 8: Lemon Icing: Beat 100g softened butter in a bowl on medium-high speed for 1 minute until fluffy. Add the icing sugar in three parts, gradually increasing speed each time to avoid powder clouds.

Step 9: Beat in lemon zest and lemon juice, then continue beating on high speed for 2 minutes until light and fluffy. Transfer to a piping bag and snip the end to create a 1 cm (1/2 inch) opening.

Step 10: Passionfruit Icing: Repeat the same method as the lemon icing, substituting butter, icing sugar, passionfruit pulp, and lemon juice. Beat until fluffy and pipe as above.

Tips & Variations

Use fresh passionfruit rather than canned for a perfect balance of tartness and sweetness in the passionfruit icing.

Lightly flour your hands when rolling the dough balls to avoid sticking without adding too much extra flour to the dough.

For a different flavor twist, try orange zest and juice in place of lemon for the icing.

Allow frosting to set in the refrigerator for at least an hour to prevent it from squishing out when serving.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter so you can control the salt level precisely. If you only have salted butter, reduce or omit added salt in the recipe.

What if I don’t have cornflour or cornstarch?

Cornflour is key to the crumbly texture of melting moments. If unavailable, potato starch can be a substitute, but avoid using regular flour alone as it will make the cookies denser.