Melting Moments with Strawberry Jam & Cream

Melting MomentWas it the Cookie Monster that started the whole ‘nom nom nom’ craze?

I’m not too sure. I don’t even quite know what it means, however I think it’s suppose to be the sound one makes when they’re devouring something entirely delicious. So if that’s the case, then I was definitely nom nom nomming when I had these Melting Moments for the first time 🙂

Melting Moment

These Melting Moments are AMAZING!!  The shortbread biscuit is very light, buttery and falls away perfectly once bitten into, and its teaming with the buttercream and strawberry jam balances out the textures and sweetness in a way that definitely warrants a nom nom nomming dance routine to go with it 😛
Melting MomentThe shortbread biscuit calls for custard powder, which I think makes the secret ingredient to the biscuit base. I piped buttercream and strawberry jam between the layers, but any types of jam would work. You could even omit the jam entirely and add in some lemon zest and juice into the buttercream for a citrus flavor instead – there are so many different variations that you could play around with.

Definitely give this recipe a go, and experience the nom nom nomming! 😀

Melting Moment

Melting Moments 
Recipe taken from To Food With Love 

Biscuit Base
180g (6oz) unsalted butter
60g  (2oz) icing sugar, sifted
60g (2oz) custard powder
1 teaspoon baking powder
180g (6oz) plain flour

100g (3.5 oz) butter, softened
1 teaspoon vanilla extract
1 cup icing sugar, sifted
– Preheat oven to 180°C. Line two oven trays with baking paper.
– For biscuits, cream butter for two minutes in an electric mixer.
– Add icing sugar and custard powder and beat until combined.
– Sift the baking powder and flour together then add to the dough and mix well.
– Roll dough into 10g balls (about 1 tsp), place on a baking paper lined baking tray and press each ball with a fork to leave an indent.
– Bake biscuits for about 12 – 14 minutes 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.

– To assemble, place a spoonful of strawberry jam on the base of half the biscuits.
– Pipe the buttercream in a 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 if preferred.

Enjoy 🙂



  1. I used to make melting moments ALL the time and I agree, the custard powder creates that soft creaminess in the biscuits. I always liked making super tangy lemon icing to ‘glue’ them together but I think (ok, I KNOW!) I’ll have to make some with strawberry jam and cream. Bring on the weekend baking!

    • Cat, I can’t believe before this I’d never even tried a melting moment before!! What have I been doing all my life! :p
      I definitely will have to try your way of making the super tangy lemon filling to glue these delicious babies together 🙂
      P.s. You really need to start your own blog too! 🙂 xx

  2. They look gorgeous! And so addictively good aren’t they? I might make some again this weekend although one batch may not be enough 🙂 thanks for linking back!

  3. They’re so cute!

  4. Those are so cure! What a good idea!

  5. i meant cute not cure!

  6. c is for cookieeee…nom nom nom.. lol (cookie monster)

    • hahah need to make you these! Rest assured I will wait until after the event 6 weeks away… and then I will be inundating you with them!! nom nom nom!!!

  7. Mmm, I always love strawberry desserts!

  8. Lovely cookies, and a lovely blog!

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