Melting Moments Biscuits

A blue camp plate filled with melting moments with a blue camp mug in the background. A cooling rack filled with the cooked biscuits cooling before being made into melting moments A baking paper lined baking tray with balls of dough being flattened with a fork Close up of the raw biscuit used in making a melting moment. Looking across a cooling rack of the biscuits used to make a melting moment
Recipe Origin European
Rating
No Reviews
Servings 12
Preparation 40 min 00:40
Cook 20 min 00:20
Ready in 1 hour 01:00
Difficulty Seasoned
Cooking Method Bake
Ingredients Flour Grains
Equipment Camp Oven
Recipe Type Afternoon Tea Cookie Finger Food Supper
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A blue camp plate filled with melting moments with a blue camp mug in the background. A cooling rack filled with the cooked biscuits cooling before being made into melting moments A baking paper lined baking tray with balls of dough being flattened with a fork Close up of the raw biscuit used in making a melting moment. Looking across a cooling rack of the biscuits used to make a melting moment

Melting Moments Biscuits

Perfect with a cup of camp coffee these homemade melting moment biscuits are a tasty snack on a busy day.

The biscuits are a variation on a shortbread which is light and delicate. 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 it can be piped.

Ingredients

Biscuit

250g (8oz) unsalted butter, softened

1/3 cup (40g) icing sugar (1 1/4 oz confectioners sugar)

1 teaspoon vanilla essence

1 1/2 cups (185g) self-raising flour (6 oz self-rising flour)

1/2 cup (60g | 2 oz) custard powder

Lemon Filling

60g (2 oz) unsalted butter

1/2 cup (60g) icing sugar (2 oz confectioners sugar)

1 tablespoon lemon juice

Equipment

baking tray(s)

medium bowl

Recipe Directions

  1. Preheat the camp oven to 180 degrees C (355 degrees F). Line the baking tray(s) with baking paper.

  2. In a bowl cream the butter and icing sugar in a bowl until light and fluffy, then beat in the vanilla essence.

  3. Sift in the flour and custard powder and mix with a butter knife to form a soft dough.

  4. Roll a tablespoon of the dough into a ball then place it on the baking tray leaving some room to spread.

  5. Using a floured sauce gently push down on each ball to flatten slightly.

  6. Place the baking tray in the preheated oven and cook for 20 minutes or until lightly golden.

  7. Cool slightly on the tray before transferring to a cooling rack to cool completely.

  8. In a small bowl beat together the butter and icing sugar until smooth and creamy, then add the lemon juice and mix in completely.

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

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Recipe Origin European
Rating
No Reviews
Servings 12
Preparation 40 min 00:40
Cook 20 min 00:20
Ready in 1 hour 01:00
Difficulty Seasoned
Cooking Method Bake
Ingredients Flour Grains
Equipment Camp Oven
Recipe Type Afternoon Tea Cookie Finger Food Supper
Share: