Name: Berry and chocolate oat melting moments
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 250g unsalted butter, softened; 1 1/2 cups plain flour; 1/2 cup icing sugar mixture, sifted, plus extra, to dust; 1/4 cup cornflour; 2/3 cup quick cooking oats, plus extra; 1/3 cup; BUTTERCREAM; 125g unsalted butter, softened; 1 tsp vanilla extract; 1 1/2 cups icing sugar mixture, sifted; 2 Tbsp frozen raspberries, thawed; 2 tsp cocoa powder, sifted; 2 tsp milk

Capture the fresh, fruity flavours and colours of the season with these stunners. We’ve got two delicious recipes in one – the rich chocolate oat melting moments, and berry-filled melting moments.

They’re both irresistible, so why stop at one?

Only 10 minutes to cook in the oven, you can pair it with your favourite cup of tea in no time.

Ingredients

250g unsalted butter, softened

1 1/2 cups plain flour

1/2 cup icing sugar mixture, sifted, plus extra, to dust

1/4 cup cornflour

2/3 cup quick cooking oats, plus extra

1/3 cup

BUTTERCREAM

125g unsalted butter, softened

1 tsp vanilla extract

1 1/2 cups icing sugar mixture, sifted

2 Tbsp frozen raspberries, thawed

2 tsp cocoa powder, sifted

2 tsp milk

Method

Step 1

Preheat oven to 180°C/160°C fan forced. Line 2 large oven trays with baking paper. Using an electric mixer, beat butter in a bowl for 5 minutes or until very pale. Beat in flour, icing sugar, cornflour and oats until just combined.

Step 2

Working with 2 teaspoonfuls of mixture at a time, roll into balls, then roll in extra oats. Put 3cm apart on prepared trays. Gently flatten each ball. Bake for 10 minutes or until light golden and just cooked through. Set aside on trays for 30 minutes to cool.

Step 3

Meanwhile, to make buttercream, using an electric mixer, beat butter in a medium bowl for 5 minutes or until very pale. Add vanilla and icing sugar. Beat for 6-8 minutes or until light and fluffy. Divide in half. Press thawed raspberries through a sieve, discarding solids. Add puree to one portion and beat for 2 minutes to combine. Transfer to a piping bag fitted with a 1cm star nozzle. Set aside.

Step 4

Add cocoa powder and milk to remaining buttercream portion. Beat for 2 minutes to combine. Transfer to a piping bag fitted with a 1cm star nozzle.

Step 5

Pipe buttercreams on flat side of half the biscuits. Sandwich together. Refrigerate for 10 minutes or until firm. Serve dusted with icing sugar.

What is a melting moment?

A melting moment is traditionally two shortbread biscuits sandwiched with a lemon buttercream filling. However, there are a wide variety of flavours for the fillings, such as this beryy, and chocolate oat filling.

What’s the difference between a melting moment and a yo-yo?

The difference between a melting moment and a yo-yo is in the filling. A melting moment has icing sugar and cornflour added to the dry mix while a yo-yo has custard powder to give them their own unique yummy flavour.

Why do my melting moments go flat?

If your melting moments are coming out of the oven flat, it could be because the temperature is too hot. If it’s too hot, the butter melts too quickly, not giving the other ingredients enough time to firm up into a cookie structure. Try lowering the temperature and see if that helps!

Do melting moments contain egg?

No, this melting moments recipe does not contain egg.

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)