This recipe was inspired by a recent trip to one of my favourite breakfast haunts, where I saw cookie jars filled with chocolate and vanilla melting moments.
The chocolate versions were filled with raspberry cream, and the vanilla biscuits were sandwiching passionfruit cream.
I wanted to try the chocolate version, and paired it with choc-peanut buttercream which sounds pretty sickly but was actually really delicious.
Melting moments are drop biscuits, and suit the Queensland climate really well because you spoon the mixture onto a baking tray rather than attempt to cut shapes before the butter starts to melt.
You can also pipe melting moments for a more refined appearance which I’m keen to try at some point.
This recipe is so simple that there are not too many tips to provide other than the usual – don’t overwork the flour, try not to handle the dough too much and keep an eye on them in the oven so they don’t catch.
Chocolate melting moments
125g butter, at room temperature
115g plain flour
45g pure icing sugar
2 tbsps cornflour
2 tbsps good quality cocoa powder
¼ cup peanut butter
¼ cup butter
¼ cup dark chocolate
¼ cup pure icing sugar
Cream the butter in a stand-up mixer until light and creamy.
Sift together the flour, icing sugar, cornflour and cocoa powder and combine.
Stir in the butter and mix with a wooden spoon until the dough comes together.
Place teaspoonfuls of mixture into your hands and roll into balls, then place onto a baking tray.
Dust a fork with cocoa powder, and then press down on each ball of dough.
Cook in a preheated oven at 160C for 15 minutes.
Remove from the oven and leave to cool for about 20 minutes.
To make the buttercream, melt the chocolate and peanut butter in the microwave until melted. Cream the butter and sugar in a mixer, then pour in the cooled chocolate mix. Mix well, then place in the fridge for 10 minutes before using.