Mmm melting moments

We caught up with friends we hadn't seen in a while over these spring break school holidays.  I have been a little less hectic with the baking, not baking so frequently as I used to because I'd been pulling longer shifts at work, and the kids are just as busy as ever with after-school clubs and activities.  But these particular friends that were coming - well, their 13 year old was really getting into baking and I felt that I had to offer them something fresh and new as it was quite likely they'd bring along one of her treats.

I decided to keep things simple and fun, and go for small individual servings rather than a large cake that may not get fully devoured when at its best.  I chose Melting Moments - a sandwich biscuit well-loved but not often enjoyed from my youth - and even used an Australian recipe.  Well, it had to be, didn't it?!  

These beauties needed to have a particular consistency that melted in your mouth and crumbled slightly when you bit into them, but not so much that you lost all your biscuit at the first bite.  So I was a little apprehensive as I started.

Following the recipe to the letter, they rolled into what looked like small cute balls of dough.  I then flattened them with a glass and made indents with a fork.

So far, so good - they looked correct, or should I say, as I remembered.  Once out of the oven, they still looked pretty darn good but had spread a bit bigger.  I hadn't bargained on that, so made a note on the recipe for the next time.  Some were a cute 4.5cm in diameter but others were up to a centimetre larger.  So I took note to choose similar sized ones to sandwich together.

I had some classic vanilla buttercream and also some rich, decadent chocolate buttercream waiting ready to fill them.  Then I thought lemon would taste nice, so chose a lush lemon curd to add to some of the vanilla buttercream - mmm, great idea.

All the taste-testers were impressed, and I am pleased to say that this recipe tastes just like the ones I remember from cafes of my youth.  And all 3 flavours worked really well - a definite recipe to keep.