Nothing compares to Melting Moments. That soft crunch, the way they melt on your tongue, they are a true old fashioned favorite. Get the recipe now.

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Delicious Raspberry Melting Moments Recipe

When it comes to a classic cookie or biscuit for morning or afternoon tea, these Raspberry Melting Moments will not disappoint.

They are a real old fashioned favorite and some of the other popular flavors that we have shared are Lemon and also Passionfruit.

Raspberry Melting Moments Recipe

  • 125g (4.4oz) unsalted butter, softened
  • 1/3 cup of sifted pure icing sugar
  • 1/2 teaspoon vanilla essence
  • 1 cup of plain flour
  • 2 tablespoons of custard powder
  • pure icing sugar, to serve

Raspberry Cream Filling

  • 60g (2 oz) unsalted, softened butter, softened
  • 1/4 teaspoon vanilla essence
  • 3/4 cup sifted, pure icing sugar
  • 6 thawed frozen raspberries

How To Make Raspberry Melting Moments

To begin with Preheat your oven to 160c or 140 fan-forced. If you are using Fahrenheit, 320 is the temperature.

Next, line 2 baking trays with baking paper. Add your butter, sugar, and vanilla to your electric mixer bowl and beat until light and fluffy.

Sift your flour and your custard powder over the butter mixture. Using a wooden spoon, stir the mixture until a soft dough forms.

Using one heaped teaspoon of dough per ball, form 30 balls of equal size. Place your balls on the prepared trays. Be sure to leave enough room between them to allow for spreading.

Using a fork dipped in flour, lightly flatten each biscuit until it is about 1cm (1/2 an inch) thick. Bake for 15 to 20 minutes or until they are a light golden color.

Cool on your baking tray for around 10 minutes. You can then transfer to a wire rack to cool completely.

While your cookies are cooling, it’s time to make the Raspberry Buttercream. Grab a whisk and beat the butter in a bowl until you have a light and creamy texture.

Next, add in your vanilla essence. Continue whisking, adding your icing sugar. Whisk until your ingredients are perfectly combined and then stir in your raspberries.

On the flat side of your biscuits, spread one teaspoon of your raspberry buttercream.

Sandwich the filling with another biscuit. Do this for the remaining biscuits and then finish off with a light dusting of icing sugar.

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