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Easy Melting Moments Cookies Recipe with Lemon Buttercream

Easy Melting Moments Cookies Recipe

Delicate Australian and New Zealand-style melting moments made with buttery shortbread biscuits and a creamy citrus filling. Makes approximately 18–20 filled cookies, or 36–40 individual biscuits.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 minute
Servings: 18 servings
Ingredients Method Notes

Ingredients
  

Biscuits
  • 250 g Unsalted butter, softened
  • 75 g Icing sugar, sifted
  • 1 teaspoon Vanilla extract
  • 225 g Plain/all-purpose flour
  • 75 g Cornflour/cornstarch
Filling
  • 60 g Unsalted butter, softened
  • 150 g Icing sugar, sifted
  • 1-2 tablespoons Lemon juice, passionfruit pulp or milk
  • 1/2 teaspoon Vanilla extract, optional

Method
 

Step-by-Step
  1. Heat the oven to 160°C fan-forced or 180°C conventional. Line baking trays with baking paper.
  2. Beat the softened butter, sifted icing sugar and vanilla until pale and creamy.
  3. Sift in the plain flour and cornflour, then mix only until a soft dough forms.
  4. Roll level tablespoons of dough into balls and arrange them on the prepared trays, leaving space between each biscuit. Flatten lightly with a fork to create ridges, or pipe the dough with a large star nozzle for evenly shaped biscuits.
  5. Chill the shaped dough for 15–30 minutes if it feels soft or the kitchen is warm.
  6. Bake for 12–15 minutes per tray, until the biscuits are set and only very lightly coloured. Cool completely.
  7. Beat the filling butter until smooth. Gradually add the sifted icing sugar, then beat in enough lemon juice, passionfruit pulp or milk to make a thick, spreadable filling.
  8. Sandwich pairs of completely cooled biscuits with the filling and serve.

Notes

Use softened butter rather than melted butter, and avoid overmixing the dough. Keep the biscuits pale by removing them from the oven as soon as they are set. Store filled cookies in an airtight container and allow them to cool completely before filling.