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There’s only one way to make Classic Melting Moments even better and that’s by adding a generous amount of passionfruit buttercream to sandwich two biscuits together!
Use this Passionfruit Melting Moments Recipe to create a truly memorable version of this melt-in-your-mouth treat.
Recipe for Passionfruit Melting Moments
This recipe is based on a classic Melting Moments Recipe recorded by Nana Ling in her handwritten recipe book and dated 1 March 1940.
Ingredients for Passionfruit Melting Moments
You need just 5 simple ingredients to make the biscuits:
- butter
- icing sugar
- vanilla extract
- plain flour (all purpose flour)
- cornflour.
You’ll also need one or two passionfruit and some additional butter and icing sugar to make the buttercream.
The quantities for each ingredient can be found in the recipe card at the bottom of this post.
Making Passionfruit Melting Moments
Start by pre-heating the oven to 160 degrees celsius (fan forced) (320 degrees fahrenheit) and lining a baking tray with baking paper.
Beat the butter, icing sugar and vanilla extract together until the mixture reaches a pale colour.
Stir in the sifted flours gradually, 1/3 at a time, using a rubber spatula.
Using floured hands, roll the mixture into small balls (about 3/4 tablespoon full).
You should end up with 12 balls.
Place the balls onto a baking tray lined with baking paper. Leave at least 3cm between each on the tray.
Flatten each ball slightly using a fork (making a fork pattern on the top of each biscuit).
Bake for 15 minutes or until the biscuits turn a pale yellow golden colour and are firm to touch.
Allow to cool on the tray for 5 minutes before transferring to a cooling rack.
Passionfruit Buttercream Icing
To turn your Melting Moments into Passionfruit Melting Moments you’ll need some extra butter and icing sugar along with one or two passionfruit to whip up some passionfruit buttercream.
These are my favourite Melting Moments – you just can’t beat the smooth and buttery shortbread combined with sweet and zesty passionfruit buttercream.
Don’t make up the buttercream until the biscuits are completely cooled.
Once you’re ready, beat butter and icing sugar together until soft and fluffy.
Stir through the passionfruit pulp.
Place about a tablespoon of buttercream on the flat side of one biscuit and sandwich another on the top, flat side down, and gently squeeze together until the filling reaches the edges of the biscuit.
Passionfruit Melting Moments
Ingredients
- 125 grams butter
- 1/4 cup icing sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup plain flour (all purpose flour)
- 1 tablespoon cornflour
Passionfruit Buttercream Filling
- 60 grams butter
- 1 cup icing sugar
- 1 large passionfruit (use 2 if smaller/less pulpy)
Instructions
- Pre-heat oven to 160 degrees celsius (fan forced) (320 degrees fahrenheit).
- Beat butter, icing sugar and vanilla extract together until the mixture reaches a pale colour.
- Stir in sifted flours 1/3 at a time using a rubber spatula.
- Using floured hands, roll mixture into small balls (about 3/4 tablespoon full).
- Place balls onto a baking tray lined with baking paper. You should have 12 balls and leave at least 3cm between each on the tray.
- Flatten each ball slightly using a fork (making a fork pattern on the top of each biscuit).
- Bake for 15 minutes or until the biscuits turn a pale yellow golden colour and are firm to touch.
- Allow to cool on the tray for 5 minutes before transferring to a cooling rack.
Passionfruit Buttercream Filling
- Once biscuits are completely cooled, make the filling.
- Beat butter and icing sugar together until soft and fluffy.
- Stir through passionfruit pulp.
- Place about a tablespoon of buttercream on the flat side of one biscuit and sandwich another on the top, flat side down, and gently squeeze together until the filling reaches the edges of the biscuit.