raspberry custard melting moments
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Melting moments biscuits (cookies) are popular in Australian cafes and loved by home bakers.
Yum, melting moments today; the soft textured shortbreads sandwiched with a sweet filling are perfect to serve with a cup of tea or favourite brewed beverage (I mean coffee, not beer... but hey I'm not one to judge).
popular brands of custard powder
Now I've used 'custard powder' as part of the flour component of the recipe, it gives the biscuits a golden glow and a slight custard flavour. Custard powder is a commercial product that Aussies and Brits have been raised with, you can replace with an equal amount of cornflour if desired.
Mine have a white chocolate raspberry ganache filling, but they can also be filled with butter cream or even a simple icing.
Raspberry Custard Melting Moments
adapted from Donna Hay's 'modern classics book 2'
Preheat oven to 160C (320F)
line two baking trays with non stick paper
makes 36 biscuits (18 sandwiched)
175g unsalted butter, cubed and softened
1/4 cup pure icing sugar (confectioners sugar)
1 tsp pure vanilla extract/essence
1 cup plain flour, (all purpose) sifted
1/4 cup custard powder sifted
pinch of salt
90 ml (3 fluid oz) pouring cream
2 tablespoons of raspberry puree (squashed fresh or frozen raspberries pushed through a sieve)
2 tablespoons of homemade or best quality raspberry jam
1 piece of lemon zest (use a potato peeler)
180 grams (6.34 oz) white eating chocolate finely chopped
Place the cubed softened butter, icing sugar and vanilla in the bowl of electric mixer and beat on medium high speed until light and fluffy.
what light and fluffy looks like
With a spatula or metal spoon stir through the sifted flour, custard powder and salt. You're just stirring until the ingredients are just combined, excess stirring with cause the gluten to develop and toughen the resulting cookies.
Ok, if your mixture is too soft to roll into balls pop the whole bowl in the fridge for 20-30 minutes to firm up enough to roll teaspoons of the mixture into balls.
Divide the balls between lined trays. Use a fork to press gently on top of each ball to make a indented pattern.
Bake biscuits 15 to 17 minutes until lightly golden.
Set aside to cool.
Make the filling by heating the cream, raspberry puree, raspberry jam and lemon zest stirring gently to incorporate until the cream "just" comes to the boil. Remove from heat, remove the lemon zest and pour hot mixture over the white chocolate, stir until smooth. Allow to cool until thick enough to spread.
pipe the filling like I have with raspberry or plop on a little like I have with the *vanilla nutmeg
Spread or pipe filling onto 18 cookie halves and sandwich with another cookie.
Melted moments benefit from being stored overnight before eating... if you can wait!!
Oh, I made up gift tins using small blank tins and printed labels on A4 paper. Clip art reindeer from Microsoft clip art.
Goodness, this story is getting longer and longer I'll go before we hear the New Year countdown.
Happy Baking :)
*vanilla nutmeg filling; follow instructions for raspberry filling omitting the jam, raspberry puree and lemon. Once melted add one teaspoon of pure vanilla extract. Allow to cool until thick enough to spread. Grate fresh nutmeg on filling before sandwiching cookie.
You might also be interested in making you own raspberry jam
Got leftover custard powder, why not give 'Mum's vanilla slices' a try?