Melting Moments

Melting Moments

Delicate shortbread biscuits paired with a zesty lemon icing—Melting Moments are a beloved classic in Australian cafés. True to their name, they dissolve effortlessly on the tongue, offering a rich, buttery indulgence in every bite.

I’m fairly certain that Melting Moments were one of the very first treats I ever tried baking. The recipe came from the Women’s Weekly Best Ever Recipes cookbook, published sometime in the ’70s or ’80s. To this day, it remains my all-time favorite cookbook. It holds so much sentimental value—partly because it was the very first one, I ever called my own. (Though “called my own” might be generous, considering I borrowed it permanently from my mum. 😂)

A Melting Moments Love Story

I’m pretty sure Melting Moments were one of the first things I ever baked. The original recipe came from the Women’s Weekly Best Ever Recipes cookbook—one of those iconic editions from the ’70s or ’80s. It remains my all-time favorite cookbook, not just for the recipes, but because it holds so much sentimental value. It was the first cookbook I ever owned. (Well… “owned” might be a stretch—I actually stole it from my mum. 😂)

These days, my version of Melting Moments is still rooted in that original recipe, but I’ve tweaked the ingredient quantities and mixing method to create an even more irresistibly “melt-in-your-mouth” texture.

While the original called for star-shaped biscuits half-dipped in chocolate and sandwiched with orange buttercream (so retro and fun!), I’m sharing the modern café-style take buttery shortbread biscuits joined with a soft, tangy lemon frosting.

Ingredients

What are Melting Moments?
They’re classic shortbread-style cookies sandwiched together with buttercream frosting—most commonly lemon-flavored these days. While some recipes call for custard powder to enhance the yellow color, I prefer the pure buttery flavor without the imitation custard taste.

The Cookies:

• Plain flour (all-purpose) – The base of the dough.

• Cornflower (cornstarch) – Creates that signature delicate, crumbly texture.

• Soft icing sugar / powdered sugar – Sweetens the dough and contributes to a tender bite.

  ⚠️ Australia: Use soft icing sugar (or icing sugar mixture), not pure icing sugar which is used for royal icing and sets hard.

• Unsalted butter – Softened to room temp (around 17°C / 63°F) for easy creaming.

• Vanilla extract – Adds a warm, subtle flavor. Use extract, not essence or vanilla beans.

The Lemon Frosting:

• Unsalted butter – Softened for a fluffy, spreadable consistency.

• Soft icing sugar – Again, the “soft” version is crucial for a creamy texture.

• Lemon zest and juice – Adds freshness and a citrus zing.

For Passionfruit Frosting (Optional):

• Use fresh passionfruit pulp (not canned—it’s too sweet) plus a splash of lemon juice for balance.

How to Make Melting Moments

1. Cream the butter – Beat butter, vanilla, and icing sugar together until light and fluffy (start slow to avoid a powdered sugar blizzard).

2. Add dry ingredients in thirds – Stir in flour and cornflower gradually with a spatula. The dough should be soft but not runny.

3. Scoop & shape – Use a tablespoon or cookie scoop to portion out 28 mounds. Roll them into balls with lightly floured hands.

4. Flatten with a fork – Press each ball to 1 cm thickness using a flour-dusted fork.

5. Bake – 15 minutes at 180°C / 350°F (160°C fan-forced), rotating trays at the 10-minute mark. Cookies should stay pale with just a hint of gold.

6. Cool completely on the trays before frosting.

Frosting & Assembly

1. Make lemon frosting – Beat the butter first, then slowly incorporate the icing sugar. Add lemon zest and juice, then beat on high for 2 minutes until fluffy.

2. Assemble – Pipe or spoon frosting onto half the cookies, then sandwich with the remaining cookies.

3. Refrigerate – Chill for 1 hour to firm up the frosting (reduces “squirt” when biting into them—yes, I said it again 😆). Bring back to room temp before serving.

Why Homemade Wins

Bake these for an afternoon tea, a bake sale, or just because you’re craving something nostalgic and delicious. Homemade Melting Moments truly are better than store-bought. Mass-produced versions often use shortening instead of butter, resulting in cookies that lack flavor and have dry, crumbly fillings. Butter is what gives them their incredible melt-in-your-mouth texture—and you’ll taste the difference.

Melting Moments Recipe

Ingredients

Melting Moments (Cookies)

• 250g (2 sticks + 1 tbsp) unsalted butter, softened

• 1 tsp vanilla extract

• ½ cup soft icing sugar (not pure icing sugar), sifted

• 1½ cups plain/all-purpose flour

• ½ cup cornflower/cornstarch

Lemon Icing

• 100g (7 tbsp) unsalted butter, softened

• 2 cups soft icing sugar (not pure icing sugar), sifted

• 2 tsp lemon zest

• 1 tsp lemon juice

Passionfruit Icing

• 80g (6 tbsp) unsalted butter, softened

• 2 cups soft icing sugar (not pure icing sugar), sifted

• 4 tbsp fresh passionfruit pulp (avoid canned – too sweet)

• 1 tbsp lemon juice

Instructions

1. Make the Cookies

1. Preheat Oven: Set oven to 180°C / 350°F (160°C fan-forced). Line 2 baking trays with parchment paper.

2. Cream Butter: In a mixing bowl, beat butter, vanilla, and sifted icing sugar for about 1 minute until light and fluffy. Start on low speed to avoid a sugar cloud.

3. Add Dry Ingredients: Mix in flour and cornflower in 3 additions using a spatula. Stir until just combined each time.

4. Shape Cookies: Scoop 1 tablespoon of dough per cookie. Roll into balls with lightly floured hands. Place on trays—makes 24–28 balls.

5. Flatten and Bake: Press each ball down to 1 cm (0.4") thickness using a fork. Bake for 15 minutes, rotating trays halfway. Cool completely on trays.

2. Make the Icing

Lemon Icing

1. Beat softened butter for 1 minute until fluffy.

2. Add icing sugar in three additions, starting on low and increasing to high speed each time.

3. Add lemon zest and juice. Beat for another 2 minutes until light and fluffy.

4. Transfer to a piping bag and snip a 1 cm (½") hole.

Passionfruit Icing

• Follow the same method as above, replacing lemon zest/juice with passionfruit pulp and lemon juice.

3. Assemble

1. Pipe icing onto half the cookies.

2. Top with another cookie to form sandwiches.

3. Chill in the fridge for 1 hour to firm up icing.

4. Remove 30 minutes before serving to soften slightly.

Recipe Notes

• Butter (US): Use 17 tablespoons in total (2 sticks + 1 tbsp).

• Icing Sugar: Use “soft icing sugar” or “icing sugar mixture,” not “pure” icing sugar. Check ingredients for added starch like cornflower or tapioca.

• Storage: Keep in an airtight container. Best stored in the fridge for 4–5 days. Bring to room temperature before serving. If weather is cool, pantry storage is fine.

Nutrition (Per Cookie)

• Calories: 335

• Carbs: 36g

• Protein: 2g

• Fat: 21g (13g saturated)

• Sugar: 21g

• Cholesterol: 54mg

• Sodium: 4mg

• Fiber: 0.4g

• Vitamin A: 625 IU

• Iron: 1mg

Thank you.

-Maroofa Sheikh