This Passionfruit Melting Moments Recipe takes the Classic Melting Moments we all love and elevates it with a generous dollop of passionfruit buttercream. It really is a truly memorable version of this melt-in-your-mouth treat.
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Why you'll love this recipe
The Melting Moment is a much-loved biscuit that is still so popular today.
These are my favourite Melting Moments – you just can't beat the smooth and buttery shortbread combined with sweet and zesty passionfruit buttercream.
Best of all, this recipe requires only some simple pantry staples and passionfruit.
You can also rest assured that this recipe is tried and tested – based on a classic Melting Moments Recipe recorded by Nana Ling in her handwritten recipe book and dated 1 March 1940.
Ingredient notes
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.
(And if you love passionfruit, check out the entire passionfruit recipe collection.)
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, ⅓ at a time, using a rubber spatula.
Using floured hands, roll the mixture into small balls (about ¾ 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.
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. Then 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.
Storage
These beautiful biscuits should be stored in the fridge and, if placed in an airtight container, should keep for up to 3 days.
Unfilled, the plain melting moment biscuits will keep in an airtight container at room temperature for up to a week.
Freeze in an airtight container for up to a few months. Before serving, defrost overnight at room temperature.
More beautiful biscuits
Love your old-fashioned bikkies? You might also like these recipes:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Passionfruit Melting Moments
Ingredients
- 125 grams butter
- ¼ cup icing sugar
- ½ teaspoon vanilla extract
- ¾ 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 ⅓ at a time using a rubber spatula.
- Using floured hands, roll mixture into small balls (about ¾ 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.
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