These are the best. After making these you will never buy another packet of melting moments again, I know I won't. They are so flavoursome, the passionfruit filling is amazing, you actually taste the passionfruit. The biscuit melts in your mouth as a melting moment should.
And how easy are they to make, ridiculously easy, mix a few ingredients in a cake mixer, roll into balls, press with a fork and bake. Done. Fill it with icing of your choice.
The first time I made them, I made them using a tablespoon measure, they were great, but quite large a biscuit. This time I made them using a 1/2 tablespoon measure and I feel they are the perfect size. So it is up to you what size a biscuit you would like, I'll give both baking times and you decide.
Makes approximately 30 small biscuits or 15 large biscuits
250g unsalted butter, softened
1/2 cup pure icing sugar, sifted
1 teaspoon vanilla extract
1 3/4 cups plain flour
1/3 cup custard powder
2 cups pure icing sugar, sifted
1 tablespoon unsalted butter, softened
2 tablespoons fresh passionfruit pulp
200g dark chocolate
2 tablespoons brewed espresso
Preheat the oven to 160C fan forced. Line two baking trays with baking paper.
Using an electric mixer, I prefer the paddle attachment, but if you don't have it, use the whisk. Beat together the butter, icing sugar and vanilla until light and creamy. Add the flour and custard powder, now over low speed, mix this until it comes together to form a soft dough.
For large biscuits use a tablespoon measure, for smaller biscuits use a 1/2 tablespoon measure. Using a measured spoon ensures each biscuit turns out the same size.
Roll spoonfuls of the mixture into small balls (if the mixture is too soft to work with, refrigerate it for 10 minutes or until you can work with it). Place them on the lined baking trays a few centimetres apart. Dip a fork into some flour and lightly press each biscuit to give the fork imprint, and to flatten them into a biscuit of about 3cm for large biscuits, 2cm for the smaller biscuits.
Bake the large biscuits for 18-20 minutes, smaller biscuits for 16-18 minutes or until cooked through. Once out of the oven, allow to cool for 5 minutes on the tray, then transfer the biscuits onto a rack to cool completely. Repeat until all the dough is used up.
For the Passionfruit Icing: In a medium sized bowl mix together with a spoon or fork, the icing sugar, butter and just enough passionfruit pulp to form a thick icing. You will need 2-3 passionfruit for the icing.
For the Chocolate Icing: Place the chocolate and espresso in a small bowl, place the bowl over a small saucepan with a little simmering water in it. Stir the chocolate and espresso until the chocolate has melted and the mixture is smooth. Allow to cool for a few minutes.
Whichever icing you choose, spread some icing onto one biscuit, then sandwich together with another biscuit. The biscuits can be made a day or 2 in advance, they keep quite well.
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