Melting Moments

So I had my cousin over for the night and we decided to bake some biscuits. I didn’t really fancy cookies, so I flipped through some cookery books and found a recipe for ‘Melting Moments’ in the Great British Bake Off book. They looked suitably yummy and I’d never made biscuits with a piping bag before, so decided to give them a go.


These are two biscuits, sandwiched together by a tasty filling. The book suggests that you make a special cream based filling, but to save time, we just used whipped cream and either lemon curd or strawberry jam. ‘Melting Moments’ is an accurate description of these, as they literally fall apart and met in your mouth. Amazing.

The biscuits are swirled with red food colouring, to make them pretty, but obviously you could use any colour. I’m going to try flavouring the biscuit dough next time with some lemon rind. But again, these are quite versatile, so something like a little cocoa powder would also be tasty for some melt in the mouth chocolate biscuits! One thing I would warn you about is that the biscuit dough is quite thick and it’s quite difficult to pipe. I got Kieran to do it in the end because I just didn’t have the arm strength!

Recipe from Great British Bake Off, amended slightly. Would thoroughly recommend that any keen bakers buy this book, it’s got some great recipes.

  • 250g unsalted butter, softened
  • 60g icing sugar, sifted
  • ½ teaspoon vanilla extract
  • 250g plain flour
  • 60g cornflour
  • Red food colouring (the gel type works best)
  • Icing sugar, for dusting

For the filling

  • a tub double cream
  • 1 tbsp icing sugar
  • dash of vanilla extraxt
  • lemon curd
  • strawberry jam

You will also need:
2 baking sheets, lined with baking paper; a piping bag fitted with a star tube

  • Using a wooden spoon or electric mixer, beat the butter with the icing sugar until pale and fluffy. Add the vanilla and beat for a few seconds. Sift the flour and cornflour together into the bowl and mix until smooth.
  • Paint a straight line of red food colouring on the inside of the piping bag, from the tube to the opening of the bag. Spoon the biscuit mixture into the piping bag.
  • Pipe into 32 swirls on the baking sheet. Each swirl should be about 5cm across and 2.5cm high. Chill in the fridge or freezer for 15 minutes to firm.
  • Meanwhile, preheat the oven to 180°C/350°F/gas 4. Bake the biscuits for about 12 minutes or until they are pale golden. Leave for a few minutes on the baking sheet to set slightly before transferring to a wire rack to cool.
  • To make the filling, whip the cream, a dash of vanilla extract and a tablespoon of icing sugar until thick.
  • To assemble, spread a little jam/lemon curd on the bases of half the biscuits. Pipe small swirls of the filling onto the bases of the remaining biscuits and sandwich pairs together.