{"id":1831,"date":"2012-06-17T21:34:02","date_gmt":"2012-06-17T11:34:02","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=1831"},"modified":"2016-10-27T13:29:02","modified_gmt":"2016-10-27T03:29:02","slug":"melting-moments-cookie-recipe-with-vanilla-buttercream-masterchef","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/melting-moments-cookie-recipe-with-vanilla-buttercream-masterchef\/","title":{"rendered":"Melting Moments Cookie Recipe with Vanilla Buttercream – MasterChef"},"content":{"rendered":"
\n\"melting <\/p>\n

I took these melting moments to playgroup this week and the mums loved them. \u00a0So here is the recipe for you. \u00a0The biscuit recipe is the one used by Julia Taylor in MasterChef – an Australian TV show. \u00a0Buttercream and Jam are my own versions. <\/p>\n

 <\/p>\n

Melting Moment Biscuit Recipe<\/strong><\/h3>\n

180g (6.35 ounces) or 3\/4 cup plus 1 tbsp <\/span> butter<\/span><\/span>
\n1 teaspoon vanilla
\n60g (2.12 ounces) or 1\/2 cup icing sugar
\n60g (2.12 ounces) or 1\/2 cup cornflour
\n2 teaspoons of baking powder
\n180g (6.35 ounces) or 1 cup plus 2 tbsp plain flour
\nBeat the butter and vanilla until it is pale and creamy.
\nSift in the remaining ingredients and fold until smooth and well combined.
\nTake tablespoons of mixture, roll into balls and place onto a tray.
\nUsing a fork dipped in icing sugar slightly squash each biscuit.
\nBake at 180\u00b0C<\/span>\u00a0(356\u00b0F)\u00a0<\/span>for 12 minutes or until golden brown. (Makes 20 halves or 10 complete biscuits).<\/p>\n

\"melting
\n <\/p>\n

Buttercream Recipe<\/strong><\/h3>\n

The mums especially liked the buttercream. For this cookie I used my\u00a0Very Vanilla Butter Cream Recipe.<\/a> Pipe butter cream onto one half of the cooled biscuits.<\/p>\n

\"melting
\n <\/p>\n

Fresh Raspberry Jam Recipe<\/strong><\/h3>\n

1 cup or 140g (4.94 ounces) frozen raspberries
\n2 tablespoons of sugar
\nJuice of 1\/2 a lemon (or 1.5 Tbsp)
\nThis 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. \u00a0If you like your jam sweeter just double or triple the sugar.<\/p>\n

Heat all the ingredients until the sugar is dissolved and the raspberries have fallen apart.
\nPush through a sieve so that you do not have any seeds.
\nPut the strained juice back in the saucepan and reheat until quite thick. Allow to cool.<\/p>\n\n\n\n
\"home<\/td>\n\"melting<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

4.5<\/span>352<\/span><\/span><\/span><\/p>\n

2013<\/h5>\n

Copyright \u00a9 2016 Reardon Media Pty Ltd. All rights reserved. <\/h7>How To Cook That<\/a>\n<\/div>\n<\/div>\n \n

My Cookbook<\/h4>\n

\n\"ann<\/a>\n<\/br>\nStores that sell my book listed by country: \nhttp:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"\"melting<\/a>

  I took these melting moments to playgroup this week and the mums loved them. \u00a0So here is the recipe for you. \u00a0The biscuit recipe is the one used by Julia Taylor in MasterChef – an Australian TV show. \u00a0Buttercream 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)<\/p>\n","protected":false},"author":1,"featured_media":1837,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,152],"tags":[31,869,873,163,837,839,838,243,840,223,836,845,842,844,843,871,870,846,841,872],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/1831"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=1831"}],"version-history":[{"count":28,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/1831\/revisions"}],"predecessor-version":[{"id":46199,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/1831\/revisions\/46199"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/1837"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=1831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=1831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=1831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}