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Inspired by an old Australian Women's Weekly magazine recipe (the sort of recipe that my mother might have cut out), the classic Melting Moments are soft and delicate cookies sandwiching a simple buttercream flavored with some lemon juice and zest.
But it's common to find other typically Australian fruits filling these cookies, such as passion fruit pulp, seeds and all, or mango, which is a favorite at Christmas time (as it's summer and mangoes are in season).
This is my own take on Mango Melting Moments, but orange zest and juice are very nice substitutes, too.
For the cookies:
- 2/3 cup (80 grams) confectioners' sugar
- 2 cups (250 grams) of all-purpose flour
- 1/2 cup (75 grams) cornstarch (corn flour)
- 1 cup (250 grams or 8 ounces) butter, softened
- 1/2 vanilla bean (or 1 teaspoon vanilla extract)
- finely grated zest of 1 lemon
For the mango buttercream:
- 1/4 cup (65 grams) butter, softened
- 1 cup (125 grams) confectioners' sugar
- 2 tablespoons mango purée (made by puréeing the flesh of 1 mango)