So, I had something to bake in mind, and everything on the ingredient list but EGGS. We had no eggs! Usually, they are crucial.
I did some searching, and found that melting moments don't require any eggs. With that problem being solved, then arose the lack of custard powder. I've never even used it before. However, I later found that that can be replaced with cornstarch. With everything looking good to go, I had no other problems to deal with, apart from finding something to fill these guys with.
It came down to apricot jam, which has the ideal tang to it (we had no raspberry jam left), and a combination of mascarpone, cream cheese and icing sugar to make a super quick and creamy icing. Then it came to assembling and they turned out really nicely! Yup, they tasted way too good. I should really start baking smaller batches of everything because the rate at which we get through it all is quite amazing... and not good!
Anyway, technically easy, and ultimately super tasty, this is nice recipe to have around when you feel like something small but excitingly tasty. They're fun to make, too. This batch made 30 melting moments, all of which were devoured by 4 people in 2 days.... woah.
190g salted butter, room temperature
60g icing sugar
3/4 tsp vanilla extract (or essence)
210g plain flour
1/3 cup mascarpone cheese
1/3 cup cream cheese
1/4-1/3 cup icing sugar
1/4 smooth apricot jam
Preheat oven to 150 C/ 140 fan-forced/ 300 F and line two baking trays with baking paper.
In a medium bowl, and using an electric beater, beat together the butter, sugar and vanilla extract until smooth. Scrape down the sides halfway through.
Once smooth, add the cornflour and mix with a spoon until incorporated. Then, add the plain flour and do the same. Once all flour is incorporated, you can use the beaters, for a few seconds, to make sure everything is thoroughly combined, creating a dough.
Form the dough into 2.5 cm balls and place about 5 cm apart on the baking trays. Then, using a fork, gently make an imprint on each ball of dough, flattening out the ball into a biscuit shape- try and keep a bit of height on them.
Place the trays in the preheated oven and bake for 20- 25 minutes, until JUST starting to get some colour on the bottom. You want very little colour, quite a pale tan, in order for a soft biscuit. Remove from the trays from the oven, and let the biscuits cool.
Meanwhile, in a small bowl, beat together the mascarpone, and cream cheese until well combined and smooth. Then, add half of the sugar, beat well until smooth, and taste to see if it needs to be sweeter. This is entirely up to you, because the biscuits are pretty sweet in themselves, even sweeter with the jam.
Once the biscuits are cooled, pair them up and place a small drop of jam in the centre of one half, and a larger dollop of mascarpone filling on the other. Then, sandwich them together, pressing only lightly.
Sprinkle with icing sugar, and serve with a nice cup of tea!
Savour the moment!