Melting Moments

Melting Moments
From Masterchef Australia

Makes: 10 sandwiched biscuits

Ingredients - Biscuits

  • 180g unsalted butter

  • 60g icing sugar, sifted

  • 60g cornflour

  • 1 teaspoon baking powder

  • 180g plain flour

Ingredients - Vanilla buttercream

  • 100g butter, softened

  • 2 teaspoons vanilla bean paste

  • 1 cupicing sugar, sifted

  • Raspberry jam

  • 250g fresh or frozen raspberries

  • 250g caster sugar

  • Juice of ½ a lemon

  • ½ teaspoon gelatine powder

  • Icing sugar, to serve

METHOD

  • Preparation: 30 minutes

  • Cooking: 50 minutes

  • Preheat oven to 180°C. Line two oven trays with baking paper.

METHOD - biscuits

  • Cream butter for two minutes in an electric mixer with paddle attachment.
  • Add icing sugar and custard powder and mix until combined.
  • Sift the baking powder and flour together then add to the dough and mix well.
  • Roll dough into 20g balls, place on a baking paper lined baking tray and press each ball with a fork to leave an indent.
  • Bake biscuits for 16-18 minutes or until light golden.
  • Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely.

METHOD - buttercream

  • Whisk butter and vanilla until smooth.
  • Add icing sugar and beat until mixture forms a paste, the consistency of thick icing.
  • Spoon into a piping bag fitted with a small star nozzle.

METHOD - jam

  • Place raspberries, sugar and lemon juice in a small saucepan and cook for 20-30 minutes until thickened.
  • Mix gelatine powder with one tablespoon cold water together.
  • Remove the jam from the heat, stir through gelatine mixture.
  • Transfer to a heatproof bowl and cool in the fridge.

METHOD - Assembly

  • Place a spoonful of cooled jam on the base of half the biscuits.

  • Pipe buttercream in a circle onto the base of the other half of the biscuits.

  • Gently press one of each biscuit together to form a melting moment.
  • Dust with icing sugar before serving.