The other day I received my weekly ‘Good Food’ newsletter in my inbox and it reminded that I was yet to try anything from a previous one that featured classic biscuits! I had saved a recipe for melting moments which I was meaning to try. So whilst everyone was busy making ANZAC biscuits this long weekend, I decided to break tradition and try my hand at these Lemon & Passion fruit melting moments.
The original recipe by Neil Perry can be found here. However, I decided to tweak the recipe as I went along as I found that at some steps, I found the mixture too dry for my liking. I also added lemon to the flavouring – but this is my own personal taste so feel free to leave it out!
The first step is to cream the butter and sugar with the lemon rind. You really want the butter to pale in colour and really fluff up. Otherwise you end up with a really grainy and clumpy texture and crumb that will reflect in the final product.
On a low speed, slowly add the dry ingredients, you should find that the butter and flour will come together to make a dough.
When the dough starts coming off the edge of the bowl cleanly, you can turn off the mixer and roll out the dough on a lightly floured surface. Below is an image of the dough just before it came together and beat cleanly off the edge of the mixer bowl.
On the lightly floured surface, gently knead your dough a few times and then wrap in cling film and let it rest in the fridge for 30 minutes.
Once rested, take the dough out of the fridge and divide evenly. For small bite sized moments, divide into 36. For a nice medium sized (not those overly large cafe sized ones that I find too sweet), divide into 24. I found that rolling it out into a long sausage like shape made it easier to divide the dough into even amounts.
Roll into a ball and then flatten the ball in your hand and place on lined baking trays. Use a fork to imprint the top of each moment and also to flatten the bottom of the moment.
Bake for 12 to 16 minutes depending on your oven – I have an electric fan forced oven that bakes hotter in the top so I baked my top tray for 12 minutes and the second tray for 13 minutes.
Let them cool on a wire rack.
While the biscuits are cooling, you can get started on your lemon/passion fruit butter! This is so easy and so delicious!
Add your butter and icing sugar together in a mixing bowl (again, I tweaked the recipe and used more butter for a smoother consistency). At this stage, if you wanted to add some fresh lemon juice then squeeze a good 20 to 30ml into the bowl. Cream the butter and icing sugar together until the butter pales – this time though, the butter may come together and look more ‘doughy’ then creamy – normally, if you were making this, the ratio of dry to wet ingredients is too high. But as we will be adding more ‘wet’ to the mixture, this ‘doughy’ consistency is fine. Once your butter pales and comes cleanly from the bowl as shown below, you can add the passion fruit pulp.
As soon as you increase the ratio of dry to wet ingredients you’ll start to see the butter change texture and ‘fluff’ up.
Put the contents of your lemon/passion fruit butter into a piping bag or a zip lock bag with a hole cut in the corner ready for piping!
To make the melting moments look their best, I made sure to pair each biscuit to one of similar size and shape. Pipe a good dollop of of the butter into the centre of the biscuit – don’t worry about piping to the edge, once you push the other biscuit on top, you’ll find the pressure will even out the butter and push it to the edge for you.
And voila!! There you have it, easy lemon and passion fruit melting moments!! Full ingredient list and recipe below with my ‘tweaks’ included. If you give it a go, please let me know how you get along!!
Melting Moments with Passion fruit butter by Neil Perry – Recipe below includes my ‘tweaks’ and method tips in brackets
Original recipe can be found here.
Ingredients
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