Melting moments, which are also known as yo-yo biscuits, and are a shortbread-like biscuit. The traditional biscuits are then sandwiched together using a simple buttercream, and with our recipe with the addition of jam to make these delicious melting moments with jam.
Don’t let the amount of butter scare you off, these tasty biscuits have a light, fragile and crumbly texture that as the name says simply melt in your mouth. This traditional biscuit is perfect for a morning or afternoon tea.
There are a few variations for melting moment recipes, however this recipe will give you exactly 15 biscuits. The addition of custard powered in this recipe also gives the biscuits a nice even colour and sweetness. When choosing your jam, I prefer it to have a slight tartness like raspberry or plum. However, you can use any flavour you want or even not include jam.
To ensure an even bake and colour, it is also advised you bake the biscuits on a low temperature and for a longer time. This should ensure the biscuits don’t brown around the edges, and a uniform colour across the bottom. Another trick Brooke has also picked up along the way, is to pipe the buttercream around the edge of the biscuit before filling it with jammy goodness.
These melting moments with jam biscuits sure are an oldie but a goodie!
If you like biscuits and cookies then try some other tasty treats including our oatmeal and raisin cookies, ginger nut biscuits or florentine biscuits.
Melting moments with jam – Recipe Instructions
- 250 g butter, room temperature
- ½ tsp vanilla bean pasta
- 250g plain flour
- 85g icing sugar
- 40 g custard powder
- ¼ tsp salt
- 75g butter, room temperature
- 150g icing sugar
- 1 tsp vanilla bean paste
- pinch salt
- jam
- Preheat oven to 160C (140C fan-forced) and line two baking trays
- Place the butter and vanilla into a large mixing bowl and beat together until smooth and creamy
- Sift the remaining ingredients into the bowl and gently mix together until you form a soft dough (you can use a wooden spoon or your hands).
- Using your hands roll the dough into small balls, and place onto the prepared trays ensuring you leave an inch or two between each ball.
- Using a fork, press the fork onto the centre of each biscuit leaving an indent.
- Bake the biscuits in the preheated oven for 20 - 25 minutes.
- Allow to cool on baking trays for five minutes before transferring to a wire rack to cool completely. Whilst the biscuits are cooling, make the buttercream.
- Place the butter into a large bowl and beat together until smooth and creamy, then slowly add in the icing sugar little at a time, beating until fully combined. Once you have added all the sugar add the vanilla and salt and beat together until light and fluffy.
- To assemble the biscuits, place the buttercream in a piping bag and pipe a circle of buttercream around the edges of half the biscuits. Fill the hole with some jam and top with a second biscuit.
- These will keep well for around three to four days in an airtight container.
