Mmmmmm melting moments…

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At the risk of sounding like a complete hypocrite, I’m just going to let rip and get something off my chest today, we’re all friends here right?

Here goes….what is up with people who take photos of food in restaurants?  I know, I know, I take photos of my own food and post them on the world wide interweb for every person to gawk at…or not, but I do not take photos of food at restaurants.

Ok wait, I’ll be completely honest with you.  I’ve done it once.  It was at the Fat Duck.  One time experience.  Dishes like being at the theatre, how could I not.  You gotta pay that surely.  One time, one time only folks.

But everywhere I go these people have their iPhones and SLR’s with their macro zooms out snapping pictures of every dish put in front of them and talking like they’re the next restaurant critic for the new york times.  What happened to just living in the moment, enjoying the experience and deciding is this delicious or is it not.

Talking about delicious, these biscuits are just that.  Delicious.  Here are some photos I took of them…

Melting Moments 

Adapted from Masterchef Australia

I had 17 melting moments using this recipe, all of them amazing…

what you need:

  • 180 g (6 oz) unsalted butter, room temp
  • 60 g (2 oz) icing sugar
  • 60 g (2 oz) custard powder
  • 1 tsp baking powder
  • 180 g (6 oz) plain flour

For the buttercream filling:

  • 100 g (3.5 oz) unsalted butter, room temp
  • seeds from 1 vanilla pod or you can use 1 tsp vanilla extract
  • 1 cup icing sugar, sifted

what to do:

Preheat oven to 180C/350F and line a tray with baking paper (you may need two)

In your mixer, using the paddle attachment cream the butter for a couple of mins and then add the icing sugar and custard powder and mix until combined.

Sift the flour and baking powder together and then add to the butter mixture and mix until combined.

Roll the dough into small balls, I did mine at about 13 g which as a heaped teaspoon.  Lay the biscuits on the baking paper, allowing approx 4cm/1.5in between each one to allow for spreading.

Take a fork and with the prongs, push down gently on the top of each biscuit to flatten slightly and make indents.  Bake for 14 mins then let them cool on the baking tray for 5 mins before transferring to a wire rack to cool completely before filling with buttercream.

To make the buttercream, in a bowl mix together the softened butter, icing sugar and vanilla until well combined.  Place in piping bag and pipe onto biscuits and gently push down the two biscuits to secure.

Dust biscuits with icing sugar.




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  • Emine Hassan

    these look bloody tasty.

    • They are Emine. You better get bloody baking!

  • justonecookbook

    Hi Julia! LOL. Well, I review restaurants once in a while for my blog, so I have done taking pictures with a DSLR at several restaurants. And I take pictures of food with my instagram when I feel like it (not all the time as I’m not active Instagram person). I know what you mean though, sometimes from 3rd person’s view, it’s very strange as they are so focusing on “taking pictures” than actually enjoying the amazing food in front of it (considering you won’t take pictures of bad food). If I decide to take pictures of food, I have a specific intention in mind, hoping to share the experience with someone who shares same interest or could trigger someone to try. Like at an authentic ramen shop, I took a picture of bowl of soup, and shared so people can see what a real ramen looks like. 🙂 Maybe it’s silly, but I hoped someone who doesn’t get to visit a ramen shop in their area can enjoy a little knowledge from my picture. Or some people in the neighborhood might give ramen a try for the first time. I know most of the time it’s a lot of junk information, but I’d be happy if something I share is helpful to someone? Kind of similar reason to blogging? Not everyone cares but those who enjoy it would appreciate a lot. What do you think? To me, it’s extended part of food blogging but I had the same thought before so I can relate – maybe you are talking about the whole generation of people who holds camera and snapping pictures in restaurant wherever you go. There are so many apps and social media related to food that people are encouraged to share their experience while dining. Interesting world we live in… Sorry I wrote too much!

    • justonecookbook

      I wanted to write separate comment for your amazing desserts – you have such great eyes to take pictures and it’s fun following your photos. These are so perfectly made… super pretty. I’m not much of a baker so I didn’t know – those marks are done by forks… How pretty!

      • That’s so kind! To be honest with you baking is not my natural strength but I have been practising a lot this year. I’m sure your’s would be just as gorgeous if your presentation skills on your blog are anything to go by!

    • Nami-sam, I think I will let you off the hook! hehe. I understand completely if there is an intention behind it but as you mention above I’m talking about those people who just snap at photos wherever they are and whatever the dish is. I think what broke the camels back from me was the Dr and I were at a beautiful restaurant about a month ago enjoying a spectacular meal and everywhere I turned people just had their cameras out snapping photos of their plates rather than just really enjoying the moment and the experience. Please don’t worry about the length of your comment, it’s great to hear other people’s perspective.

  • beuty91

    hiiii, they look amaaaaaaaazing , i just have 1 question how many i can make coz im planning to have a gathering and i want to make melting moments so is it ok if i double the amounts of the ingredients to make larger amounts ?

    • Hi there, I see absolutely no reason why you couldn’t double the recipe to make more. Enjoy, they are seriously so good!

  • Rach Cassidy

    Hey JC… so I’m thinking of doing these as a Father’s day gift for hubby. Questions for you:
    – They would be made on the Friday for Fathers Day on Sunday. Would they keep ok?
    – I don’t have a mixer. Will handheld beaters do the job?
    – Is vanilla essence the same as vanilla extract?

    • Hey RC…here are answers to your questions darl.
      – Yes they should be fine, just keep them in an airtight container
      – Yes a handheld beater will be just fine
      – Generally vanilla extract is made from real vanilla beans and vanilla essence may or may not be made from real vanilla. However you can substitute it if that is what you have and it should turn out fine.

      Good luck girl!! I’m sure it will be a success, these are seriously delicious. xx

  • Hayley

    Thank you for the wonderful recipe….. They are just perfect, very happy household after baking these at the weekend!!

  • Amorie

    What is the longest time that these can be stored?

  • Monica

    Hi can I use corn flour instead of custard powder same measurements