You know how it is when you find the perfect hairdresser and you will follow her to the end of the earth? I’ve found mine and her name is Olivia. Ever since the GPD (Great Perm Debacle) of 1992, I’ve been very choosy about who touches my hair. For the past 13 ish years, Olivia has been solely responsible for my hair – there is no one I trust more (after the GPD I certainly don’t trust myself; 25 years later it still makes me shudder). Anyway, Olivia will be taking some time off next year to have her first baby so the annual bottle of Christmas champagne will have to remain on ice. She has dropped several hints over the years about melting moments being her favourite biscuits, so this year they make a fitting gift.
These ones are just slightly non-traditional. Instead of a plain buttercream or raspberry jam, the filling has a wee bit of custard powder, à la yo-yo’s. They’re perfect for gifting.
(And if anyone is wondering, Olivia is at Protege Hair Design in Glendene. Check them out, they’re awesome!)
For the biscuits
300g butter, cut into cubes and softened
1c + 2 tablespoons icing sugar
¾ teaspoon baking powder
Preheat your oven to 180°C and line a couple of baking trays with baking paper.
Sift the flour, cornflour and baking powder into a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Scrape down the side of the bowl if necessary.
With the mixer on low, add the flour mixture all in one hit and mix well.
Roll the dough into balls the size of large marbles and place on the oven tray.
Flatten slightly with a fork.
Bake for around 20 minutes. Take them out when they are just starting to get a golden tinge around the edges.
Cool completely before filling.
For the filling
100g butter, softened
1c icing sugar
4 tablespoons custard powder
Beat all of the ingredients together until well combined. You can use a stand mixer or a handheld mixer.
I like to pair up the biscuits first, so they’re all matched up size wise.
Then plop a good teaspoon of filling on one half, and gently squish it down with the other half.
Melting moments will keep in an airtight container for up to 5 days.
- Recipe via the Edmonds Cookery Book.
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