Lemon Melting Moments

Difficulty: Easy-Medium

Makes 14 cookies


This week I’ve just had the urge to bake. I don’t know if it’s because I just got a new Mixmaster tattoo, or because I have about 1 million packets of icing sugar in my pantry. Instead of partying, at 10pm on Saturday night I had the urge to bake melting moments. I’ve never made them before but I had them finished within about 90 minutes. With a hint of lemony goodness, these tasty morsels were definitely worth the clean up. Plus I didn’t wake up the next day with a hangover.

Ingredients

  • 2/3 cup Nuttelex
  • 1 teaspoon vanilla essence
  • 1 1/4 cup plain flour
  • 1/4 cup custard powder
  • 1/3 cup icing mixture

Filling

  • 3 tablespoons Nuttelex
  • 2/3 cup icing sugar
  • Juice of half a lemon

Method

  1. Preheat oven to 150°C and line 2 baking trays with baking paper.
  2. With an electric mixer, combine the Nuttelex and vanilla until light and fluffy.
  3. Sift in the flour, custard powder and icing sugar and mix until well combined.
  4. Use a teaspoon to measure out the mixture and roll into balls, placing about 3cm apart on the baking tray. Press down with a fork to flatten!
  5. Bake for 15 minutes until slightly brown.
  6. Allow to cool completely.
  7. While the biscuits are cooling, use an electric mixer to beat together the Nuttelex, icing sugar and lemon juice until light and fluffy.
  8. Evenly spoon out the filling mixture onto half of the biscuits and gently place another biscuit on top to create a sandwich.

Chelsey

24 comments on “Lemon Melting Moments

  1. Ok, you’ve inspired me to have an afternoon tea party in the park with this one!

  2. Oh my! These look delightful, not sure I am good enough in the kitchen to make these bad boys but I shall have a go!

  3. oooh! must make.

  4. Great, I’ve meant to look for a recipe for these. I will look at making them next weekend

  5. I love the simplicity of this recipe. Thanks for posting it.

  6. This looks lovely. Does the icing melt? I always have to use cofa for sandwich cookies…

    • Hi Claire,

      They taste lovely too! As long as you let the cookies cool properly the icing shouldn’t melt at all. Mine lasted a few days in a container without changing too drastically 🙂

      Good luck!

      Chelsey

  7. Jessica on said:

    Hi! I had a few problems making these 🙁
    I rolled the dough into balls assuming they would flatten down while baking, but they didn’t, so I pressed them with a fork half way through but they still didn’t turn out remotley flat or cookie like. Also the custard powder was quite visable, little orange dots all over the cookies. How did you get this to disolve completely? I cooked them for more than 20 minutes but the bottoms of the cookies were over browning so I took them out only to find when they had cooled that they were raw in the middle :-(. Then my icing wouldn’t set enough even after leaving in the fridge overnight! So I ended up dipping the cookies in the icing and munching around the raw parts. Other than all that they were really yummy, will have to try again!

    • Chelsey on said:

      Oh dear Jessica, looks like you had a tough time! You definitely need to press down before cooking to get the right width. When it comes to the oven, that’s the setting that worked for me so maybe you need to play around with your oven to find what works! It’s definitely odd your icing wasn’t thick enough. Make sure you don’t over mix the icing sugar in and make sure your Nuttelex is really cold first. Hope this helps 🙂

    • Chelsey on said:

      Oh! And as for the custard powder, I didn’t have this problem! Make sure you sift it really well and mix for a while so it has a chance to blend.

  8. Jessica on said:

    Thanks for that, i’ll take your tips and give them another go! 🙂

  9. Lee-Ann on said:

    Hello, I am going to try these for my daughters 4th birthday, can you please tell me if I can make them in advance and how to store them and if you have even frozen them?
    Thanks

    • Chelsey on said:

      Hi Lee-Anne,

      You could make them a day or two in advance and they would be fine, not sure about freezing but you can always give it a whirl!

      Happy birthday to your daughter 😀

  10. These were ridiculously simple to make and turned out amazing! Thank you!

  11. I made these last night, they were absolutely wonderful. I didn’t have Nuttelex, so I substituted a vegan margarine. This is the closest biscuit to shortbread I’ve made since being vegan!

    Thanks so much for sharing this!!!

  12. These were so easy to make and the tastiest vegan adaption I’ve ever had as well!

    I actually used the biscuit dough to make jam drops and it turned out great.

    Thank you so much for the recipe!

    c=

  13. Cassandra on said:

    I am currently on a no wheat, dairy, soy, egg or nut diet while breastfeeding a very intolerant infant and I really miss sweet treats. I tried to make some melting moments last week and they were rather disastrous. I was ambitious enough to give it another go today and am very glad I found this recipe (I used Orgran Plain Flour and Orgran Custard mix which are both gluten free). I found them to be foolproof and a great quick recipe for future reference when cooking for friends with allergies. Thanks.

  14. jordana on said:

    Maybe its different in australia but custard powder here isnt vegan, ut contai s dehydrated egg usually…

    • Chelsey on said:

      Thanks Jordana. There are a few brands of custard powder in Australia that are vegan. Hopefully you can track some down where you are 😀

Leave a Reply

Your email address will not be published. Required fields are marked *

*

HTML tags are not allowed.