Who doesn’t love a delicious melting moment?!?! How about a GIANT-sized one?! I made this for my boyfriend’s mum’s birthday as she isn’t a fan of cake! I was trying to be good and find a dairy-free version of it, so I adapted this recipe from: Mum’s Kitchen
The recipe uses a lemon buttercream in the centre, but I also made a strawberry one & a vanilla one (not pictured). You choose your choice of buttercream filling!
INGREDIENTS:
Biscuit Dough
200 grams Nuttelex
95 grams Icing sugar
150 grams Plain Flour (all purpose)
125 grams cornflour
1/2 teaspoon baking powder
Pinch of salt
Lemon Buttercream
100 grams Nuttelex
2 Cups of icing sugar
Rind of 2 Lemons
Juice of 1 Lemon
1 tsp vanilla extract
Pinch of salt
Strawberry Buttercream
100 grams Nuttelex
2 Cups of icing sugar
2 tbsp strawberry jam
~ 4 fresh strawberries (hulled and halved)
1 tsp vanilla extract
Pinch of salt
Vanilla Buttercream
100 grams Nuttelex
2 Cups of icing sugar
1 tbsp vanilla extract
Pinch of salt
METHOD:
BISCUITS:
Preheat oven to 180°C. Line baking tray with non-stick baking paper.
Cream Nuttelex and icing sugar with a hand-mixer/standing mixer until pale and creamy.
Add the flour, salt, cornflour and baking powder in and mix until it forms a dough.
You can choose to make individual mini ones or a massive one from here:
HUGE MELTING MOMENT: Roll dough into a ball and place between two sheets of non-stick baking paper as the dough becomes quite sticky. You can always place this into the fridge to harden a bit, but you have to work fast with it as you are using nuttelex (which is already soft). Shape and flatten into about a 1cm thickness. To create indents and smooth down the dough, wet your fingers and gently tap it into shape.
INDIVIDUAL MELTING MOMENTS: Roll tablespoon sized balls of dough and place onto a baking tray, flattening with a floured fork to create the indents. (If the dough is extremely soft, you may find a wet fork works better).
LARGE MELTING MOMENT: Bake for 20-30 minutes, or until starting to brown. (Keep an eye on it, can’t remember precisely how long it took).
INDIVIDUAL MELTING MOMENTS: Bake for 10-15 minutes, or until starting to brown.
Allow to cool. THIS STEP IS IMPORTANT OTHERWISE YOU WILL CRACK THE BISCUITS.
LEMON BUTTERCREAM: Use a hand-mixer/standing mixer to cream the icing sugar and Nuttelex on low speed, once combined, speed it up to high. Add vanilla, lemon rind & juice & salt and mix on high until creamy and fluffy.
STRAWBERRY BUTTERCREAM: Using a bullet blender, blitz the strawberries and jam together until it forms a puree. Use a hand-mixer/standing mixer to cream the icing sugar and Nuttelex on low speed, once combined, speed it up to high. Add vanilla, salt, strawberry puree and mix on high until creamy and fluffy.VANILLA BUTTERCREAM: Use a hand-mixer/standing mixer to cream the icing sugar and Nuttelex on low speed, once combined, speed it up to high. Add vanilla, salt and mix on high until creamy and fluffy.
(If you find the buttercream is a bit wet, use a tad more icing sugar).
Once the biscuits are fully cooled, put buttercream in an icing bag or spoon onto the biscuit and sandwich together. Dust tops with icing sugar. Voilà!
