Melting Moments Biscuits

A blue camp plate filled with melting moment cookies with a blue camp mug in the background.

Perfect with a cup of camp coffee, these homemade melting moment biscuits are a tasty snack on a busy day. They are tender and light, with a delicate lemon-flavored filling. They are wonderful to share with friends or to eat in a quiet moment by yourself.

The biscuits, which are light and delicate, are a variation on a more traditional shortbread. They are sandwiched together with a light lemon filling. The resulting melting moment is a delicate treat.

The filling can be modified by adding an alternate juice such as passionfruit or orange. The filling can be spooned onto the biscuit. Or, for a cleaner finish, the filling can be piped from a bag.

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A baking paper-lined baking tray with balls of dough being flattened with a fork.
Use a fork to gently push down on the dough balls to create the traditional melting moment shape.
A rack filled with the cooked biscuits cooling before being made into melting moments.
The first part of the cooling should be done on the baking trays before being moved to a cooling rack.
Looking across a cooling rack of the biscuits used to make a melting moment.
The biscuits are cooked when they just golden.
A close up of the raw biscuit on a paper-lined tray used in making a melting moment.
Once the final biscuit shape has been created it changes very little during baking.
A blue camp plate filled with melting moment cookies with a blue camp mug in the background.
Once made, melting moments can be served for morning or afternoon tea, on picnics, or while camping.

Melting Moments Biscuits Recipe

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A blue camp plate filled with melting moment cookies with a blue camp mug in the background.
Perfect with a cup of camp coffee, these homemade melting moment biscuits are a tasty snack on a busy day.
Preparation 40 minutes
Cook 20 minutes
Ready in 1 hour
Servings 12 Servings
CourseSupper
InfluenceEuropean
DifficultySeasoned
MethodBake
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Ingredients

Biscuit

  • 8 ounces unsalted butter softened
  • 1/3 cup confectioners sugar (icing sugar)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups self-rising flour
  • 1/2 cup custard powder

Lemon Filling

  • 2 ounces unsalted butter
  • 1/2 cup confectioners sugar (icing sugar)
  • 1 tablespoon lemon juice

Equipment

  • baking tray(s)
  • medium bowl

Directions

Biscuit

  • Preheat the camp oven to 350 degrees F (180 degrees C). Line the baking tray(s) with baking paper.
  • In a bowl, cream together the butter and icing sugar until light and fluffy. Beat in the vanilla extract.
  • Sift in the flour and custard powder then mix with a butter knife to form a soft dough.
  • Roll a tablespoon of the dough into a ball then place it on the baking tray leaving some room to spread.
  • Using a floured fork, gently push down on each ball to flatten slightly.
  • Place the baking tray in the preheated oven and bake for 20 minutes or until lightly golden.
  • Cool slightly on the tray before transferring them to a cooling rack to cool completely.

Lemon Filling

  • In a small bowl beat together the butter and confectioners sugar until smooth and creamy. Add the lemon juice and mix in completely.

To Assemble

  • Take two biscuits and sandwich them together with the lemon filling in between.

Nutritional Information

Calories: 263kcalCarbohydrates: 21gProtein: 2gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 6mgPotassium: 28mgFiber: 1gSugar: 8gVitamin A: 593IUVitamin C: 1mgCalcium: 10mgIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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