Thursday, September 6, 2012

Melting Moments Biscuits (MasterChef)

To be honest, I made these melting moments purely out of curiosity... To be honest again, I did have a nice moment enjoying these biscuits melting in my mouth...

This melting moments recipe originates from Julia Taylor, one of the Australian MasterChef season 4 contestants who is also known as the dessert queen of season 4. Using this melting moments recipe, she had won two challenges on this reality cook show and have lots of great feedback on these biscuits from the judges. Knowing that, I must be crazy missing out baking this wonderful recipe...

Unlike most melting moment biscuits, this one has higher proportion of custard powder which make the biscuits really melt-y but slightly more on the sweeter sides. And, they can be even sweeter when they are sandwiched with the jam and buttercream. 

So naturally, you must be thinking a health conscious person like me will reduce the sugar content of this recipe if I'm baking these melting moments again but guess what? I would not... First of all, I reckon that this amount of sugar is essential to preserve the fruits if the melting moments are to be stored at room temperature. Secondly, I believe that this jam composition gives the jam a good consistency which will not wet the biscuits too much when I sandwich it. Last but not least...

Melting moments are full of butter anyway so why not enjoy these sweet melting moments as much as it is... Enjoy!

melting moments biscuits MasterChef
Making the mixed berries jam
Baking the biscuits
Assembling the melting moments
melting moments biscuits MasterChef
The moment of truth... this melting moment is really melting in my mouth... Yum!

Here's the recipe from the Australian MasterChef
(with my modification and notes in blue)

Makes: 5 large sandwiched biscuits

Biscuits
180g unsalted butter
60g icing sugar, sifted
60g custard powder
1 teaspoon baking powder
180g plain flour

Vanilla buttercream
100g butter, softened
2 tsp vanilla bean paste
(replaced with vanilla beans from 1 pod for every tsp of paste required)
1 cup icing sugar, sifted

Raspberry jam
250g fresh or frozen raspberries
250g caster sugar
Juice of 1/2 a lemon
1/2 tsp gelatine powder
(for half amount, I replaced this 1 gelatin leaf - see note)

Icing sugar, to serve

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

For biscuits, cream butter for 2 min 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 40g 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 min or until light golden. Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely.

For 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 (I used Wilton no. 18).

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

To assemble, place a spoonful of cooled jam on the base of half the biscuits. (I pre-warmed my jam a little before spreading onto my biscuits.) Pipe buttercream in 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.

Note: 

Using 2/3 of the biscuit recipe, I can divide this amount of dough to bake 15 smaller biscuits. The smaller biscuits were baked at 160°C fan forced for 13 min. I have made my butter cream and jam using half amount of the recipe and the amount made were more than enough to sandwich 7 of my melting moments.

The gelatin leaf was pre-soaked in water just before use. Excess water was squeezed out from the pre-soaked gelatin before adding to the jam mixture.


Happy Baking


This post is linked to the blog hop event, Cook like a Star, organised by me, Bake for Happy Kids, Anuja from Simple Baking and Baby Sumo from Eat your heart out. Do you wish to be inspired by any of these "MasterChefs"? To join, simply cook or bake any recipe (from the contestants, judges or even sponsors) from any MasterChef websites or cookbooks (any countries) and blog hop with us for the whole month of September 2012. For more details, please see this.

50 comments:

  1. This was one of the recipes that I have bookmarked! Looks good! And your jam looks wonderful, so jealous that berries are so easily available over there!

    ReplyDelete
  2. They look delicious, Zoe! We need to splurge once in a while. Some of my health conscious friends do and it makes them fun to be with!

    ReplyDelete
  3. What delicious looking biscuits! I didn't realize Master Chef had spread so far. I love the name of your blog too! I start back teaching tomorrow, and baking for happy kids sure is a treat!

    ReplyDelete
  4. Hi Zoe, this was also one the recipes I was planning to make. But haven't gotten around to buying the raspberries yet. I guess after seeing ur nice ones, I have to go and buy some soon! ;)

    ReplyDelete
  5. Those bisuits are so pretty. They kinda look like macarons.

    ReplyDelete
  6. Oh gosh....when you said melting in your mouth...I'm sold! Love the fruity berry filling, yums! :))

    ReplyDelete
  7. Oh I'mm SO hungry now!! these look absolutely amazing - fantastic flavors - I could just eat ALL of them!!
    Mary x

    ReplyDelete
  8. Oh, these sound delicious. Definitely bookmarked!

    ReplyDelete
  9. These look so good! Love the crumbs. I was actually eyeing this recipe last night, trying to decide if I should or should not make them...

    ReplyDelete
  10. I haven't met anyone who will refuse melting moments when offered, these look so much more yummy sandwiched with fillings!

    ReplyDelete
  11. Oh yes I made them, how can you not after seeing Gary go all ummmmmmmmmmm after taking only one bite :D.
    But to be honest, i found them to be too custardy or cornfloury. Maybe custard powder that we get in India is different from the ones you get in Australia. I dont know the reason, but they were a big disappointment.
    Glad to know yours came out nice and all melty. The clicks look great!

    ReplyDelete
    Replies
    1. Hi Anuja,

      The custard powder that I'm using is the White Wings brand. 100% agree that the type of custard powder will make a lot of difference in colour, texture and taste. Glad that mine has worked well for me :D

      Zoe

      Delete
  12. Hi, Zoe, looks like I've made the right pick as I can see that there are 2 melting moments recipe being shared here so far. Love your melting moments very much. The best ones that I have in Sydney is actually from a cafe located in the hospital where I gave birth to Ethan & Isabelle. Since then, I have been trying from some other cafes but failed, failed, failed, failed & failed(yes, I have been trying at least 5 different types of melting moments other than the ones that I had from the hospital cafe). So when I first saw Julia's winning melting moments, I know that I'm going to try this in the future. Will make this with some adjustments soon. I don't like buttercream & I still think that I should reduce the sugar, hahaha! The hospital's cafe melting moments aren't very sweet, so, let's finger cross that my will turn out as nice as yours & the cafe one.

    ReplyDelete
    Replies
    1. Hi Jessie,

      We are planning to go either Sydney or NZ this Xmas holidays and I would love to try your best melting moments if I'm going to Sydney. Please let me know the detail of this place :D

      I think adjusting the sugar content of the biscuits and jam can be quite a tricky thing to do. I would love to bake these again according to your ideal modified melting moments from this recipe :D

      Zoe

      Delete
  13. What a delicious delight! Melt in your mouth cookies are enjoyed so much in my house. The vanilla butter cream and jam for sure added more naughty-ness to these cookies :)

    ReplyDelete
  14. I think it will taste nice too without the buttermilk and jam, right Zoe?

    ReplyDelete
    Replies
    1. Hi Yan,

      Totally agree with you that the biscuits are melt-y enough on their own. The buttercream and jam add on more flavours, texture and extra X factors to the biscuits :D

      Zoe

      Delete
  15. Omg, they looks absolutely irresistible.

    ReplyDelete
  16. These look incredibly perfect my friend, I think this recipe is a winner :D
    Great homemade jam as well!

    Cheers
    CCU

    ReplyDelete
  17. I've heard about this Masterchef recipe and your melting moments really look yummy...melt in the mouth!

    ReplyDelete
  18. MMMM I love them when sandwiched with jam and buttercream<3

    ReplyDelete
  19. Another beautiful bake, i think you should go on masterchef and your baking is divine x

    ReplyDelete
  20. Wow! These cookies looks fabulous, really! I like them!

    ReplyDelete
  21. Melting indeed... Looks so soft n yum

    ReplyDelete
  22. Nothing beats fresh biscuits and once you fill them with jam and smother them in buttercream... they would be to die for! Lovely pictures too :D

    ReplyDelete
  23. zoe, ive never eaten these kinds of melting moments except for those melt in your mouth chinese type of cookies. I wonder if they are German cookies but i find the german cookies that i tried is too soft, too much ' melting moments' ! LOL!

    ReplyDelete
    Replies
    1. Lena,

      I would reckon these melting moments are like very "short" buttery shortbread. Not soft or cakey at all.

      Zoe

      Delete
  24. I did just make some raspberry currant jam this weekend...

    ReplyDelete
  25. I love the name melting moments. For me I'll choose strawberry and peanut butter filling.... Hehehe. Zoe the biscuits look very pretty.

    ReplyDelete
    Replies
    1. Hi Angeline,

      I didn't hear of this name, "melting moments" until I come to Aus. Heard from my Aussie friends, melting moments are quite an Australian biscuits to eat.

      Zoe

      Delete
  26. Melts in your mouth indeed ! Love the buttery texture of these cookies :D The jam filling sounds fantastic ! Together they look scrumptious !

    ReplyDelete
  27. Zoe, need I say more..looking at it already make me crave for it..sooo soft and niceeeee....

    ReplyDelete
  28. Zoe~~
    Nice!!!! wish to ve a piece~~~^^

    ReplyDelete
  29. These look delicious. I know my kids would love them. ;)

    ReplyDelete
  30. This sounds so good to me. I like anything that melts in my mouth. I definitely make this sandwich biscuits soon and have a melting moment with my Quay Lo. hehe

    ReplyDelete
    Replies
    1. Hi Veronica,

      These will be nice and romantic for you and Quay Lo to enjoy :p

      Zoe

      Delete
  31. These are so SO beautiful and look delicious! I'm all for reducing sugar content, but there are some things you just don't touch. Sometimes you've just got to indulge!

    ReplyDelete
  32. Great looking recipe - these sound wonderful. I've pretty much come full circle back to using full fat and sugar in recipes. Yes it up the calorie count, and no, too much is definitely unhealthy. But I tend to eat so much less, so the net is I'm probably ahead of the game. Weird, I know. Anyway, good post - thank you.

    ReplyDelete
  33. How delicious! I've never had melting moments - need to fix this! They look absolutely mouth-watering, Zoe!

    ReplyDelete
  34. What a lovely and unique recipe. They almost remind me of macarons. The texture is so delicate that I can see how they would crumble in your mouth! I am definitely going to try this recipe...thanks for sharing it! : )

    ReplyDelete
  35. Yum...my mouth is actually watering just looking at these...I can actually imagine them melting!! I love the combination of biscuit, jam and buttercream too...I may have to make these! :-)

    ReplyDelete
  36. I've never heard of melting moments biscuits (and I'm not even sure I could find all the ingredients for it), but oh man, do they look good!

    ReplyDelete
  37. Zoe, I love the idea of the melting biscuits...and yes, we all should once in a while enjoy the moment with the real thing...butter and sugar :)
    Thanks for this recipe and hope you are having a fantastic week!

    ReplyDelete
  38. Zoe: Love your blog... I just posted my Chocolate Cobbler. I cannot any kid not liking this. I am now following you, too.

    ReplyDelete
  39. These cookies look amazing! Pinning and following :)

    ReplyDelete
  40. Zoe, you are so clever doing those melting moments. Thank you for following Carole's Chatter. I am now following you too. Have a great week.

    ReplyDelete
  41. I LOVE melting moments! LOL This will surely makes my heart melts, well, with a dozen of these I'll be Super Happy! :) Heavenly YUM!

    ReplyDelete

Thanks for visiting my blog. I would appreciate if you can leave comments on my post for friendships and my future improvements.