Melting Moments Biscuits with Jam are everyone’s favorite and you will love this recipe that’s just like Nana used to make!
This recipe has a tangy lemon taste and lots of delicious Raspberry filling. They will bring back childhood memories of your favorite biscuit and now you can whip up a batch in the comfort of your own kitchen in next to no time.
They take just 10 minutes to bake and taste great. We have also included a video tutorial that steps you through the process.
You can also make different fillings for your Melting Moment Biscuits. You might like to try a Passionfruit filling or a simple Lemon Buttercream too. You will love seeing how to make your own Melting Moment Biscuits with Jam at home and the results will have everyone wanting the recipe.
How To Make Melting Moments Video
We have included a video tutorial that shows you how to make Lemon Buttercream Melting Moments. Click Play below to watch now ⇓
Ingredients Melting Moment Biscuits With Jam -:
- 125 grams Butter, softened
- 3/4 cup Plain Flour
- 1/4 cup Icing Sugar Mixture
- 2 tablespoons Corn Flour
- 2 tablespoons Custard Powder
- 1 teaspoon Lemon Rind, finely grated
- 1/4 cup Frozen Raspberries
- 60 grams Butter, extra
- 2/3 cup Icing Sugar Mixture, extra
- 1/2 teaspoon Lemon Rind, grated, extra
- 2 tablespoons Raspberry Jam
Featured Image via The Bubbly Baker Image 2 & 3 via To Food With Love
How To Make Melting Moment Biscuits With Jam -:
- Preheat oven to 160C. Line a baking tray with baking paper. Use an electric mixer to beat the butter in a medium bowl until very pale. Add the flour, icing sugar, cornflour, custard powder and lemon rind. Stir until just combined.
- Step 2
Roll 2 teaspoonfuls of mixture into balls and place on the prepared tray, 3cm apart. Use a fork, lightly dusted in cornflour, to gently flatten each ball. This gives the unique markings on the top of your biscuits. Bake for 10 mins or until lightly golden and just cooked through. Set aside on the tray for 30 mins to cool.
- Step 3
Place the raspberries in a small saucepan over low heat. Cook for 2 mins or until raspberries break down. Strain through a fine sieve into a bowl.
- Step 4
Use an electric mixer to beat the extra butter in a medium bowl until very pale. Gradually add the icing sugar, beating well after each addition. Add the raspberry puree and the extra lemon rind. Beat until well combined.
- Step 5
Spread the icing over the flat side of half the biscuits. Spread the jam over the remaining biscuits. Sandwich the biscuits together.