Ann Reardon

Melting Moments Cookie Recipe with Vanilla Buttercream – MasterChef

melting moments cookie recipe howtocookthat ann reardon 

I took these melting moments to playgroup this week and the mums loved them.  So here is the recipe for you.  The biscuit recipe is the one used by Julia Taylor in MasterChef – an Australian TV show.  Buttercream and Jam are my own versions.


Melting Moment Biscuit Recipe

180g (6.35 ounces) or 3/4 cup plus 1 tbsp butter
1 teaspoon vanilla
60g (2.12 ounces) or 1/2 cup icing sugar
60g (2.12 ounces) or 1/2 cup cornflour
2 teaspoons of baking powder
180g (6.35 ounces) or 1 cup plus 2 tbsp plain flour
Beat the butter and vanilla until it is pale and creamy.
Sift in the remaining ingredients and fold until smooth and well combined.
Take tablespoons of mixture, roll into balls and place onto a tray.
Using a fork dipped in icing sugar slightly squash each biscuit.
Bake at 180°C (356°F) for 12 minutes or until golden brown. (Makes 20 halves or 10 complete biscuits).

melting moments masterchef recipe

Buttercream Recipe

The mums especially liked the buttercream. For this cookie I used my Very Vanilla Butter Cream Recipe. Pipe butter cream onto one half of the cooled biscuits.

melting moments masterchef recipe 2012

Fresh Raspberry Jam Recipe

1 cup or 140g (4.94 ounces) frozen raspberries
2 tablespoons of sugar
Juice of 1/2 a lemon (or 1.5 Tbsp)
This jam has much less sugar than normal jam – because I like the raspberry to have a real tartness to offset the sweetness of the biscuit and buttercream.  If you like your jam sweeter just double or triple the sugar.

Heat all the ingredients until the sugar is dissolved and the raspberries have fallen apart.
Push through a sieve so that you do not have any seeds.
Put the strained juice back in the saucepan and reheat until quite thick. Allow to cool.

home made raspberry jam recipe melting moment recipe masterchef


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ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

17 Comments View Comments

  1. 3stupefaction

  2. Hi,
    You don’t use gelatine to set the jam? Isn’t too runny

  3. Hi ann, I Love your recipes! These look great I cant wait to try them! thnxxx!

  4. Just wondering.. Julia’s recipe from the Masterchef website adds :”custard powder” to make the biscuit, but this recipe doesn’t. What would the difference be?

    • Hi Mirelle, Commercial Custard powder usually has flavouring, colouring and thickening agents. Those ingredients will impact the colour, texture and taste of the biscuit.

  5. Hi,
    i’m a big fan of your site and i made the biscuits today! They were incredible!!!
    Instead of jam though, because in Greece rasberries are not easy to find, i used a traditional syrup made of sour cherries

    • Thanks George, so glad to hear that the recipe worked for you.

  6. What else can I use instead of corn starch

    • Hi Olade, The cornflour could be replaced with plain flour but this will change the texture of the biscuits, making them more chewy.

  7. Can i replace raspberries with strawberries… I m from India.. Raspberries are not available here

    • Of course you can.

  8. Hi
    Please could you make a video of melting moments cookie recipe with vanilla buttercream please
    thank you

  9. Can you make a video of melting moments cookie recipe with vanilla buttercream please

  10. Hi! Love your site! I am hosting a little party and would like to make these a few days before. How long do they last and how should I store it to keep it fresh for the event?

    • Hi Jennifer, They taste best fresh but if you need to make them ahead I would make the cookie part and store in an airtight container once cooled. Then make the filling and store int he fridge and fill them the day before.

  11. Hi, just wondering if I could just use store bought jam as a short cut?

    • Certainly, you can use store bought jam, or leave the jam out altogether if you like. Enjoy!

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