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Nanna's Melting Moments

These literally do melt in your mouth, particularly if home made. The signature passionfruit is a great tang in this classic biscuit. They are best eaten straight from the fridge because they are firm and don’t melt away too quickly!

"Recipe from 1930s"– Andrew Mellor.

Pictured: “Nanna's Melting Moments” biscuits

6 oz (185g) butter*
2 oz (60g) icing sugar
6 oz (185g) self raising flour
2 oz (60g) custard powder

2 tablespoons of butter
4 oz (110g) icing sugar
Optional – 1 ½ tbsp passionfruit pulp

* see homemade butter recipe below

Preheat oven to moderate 180°C.  Line two baking trays with baking paper.

Beat the butter and sugar with beater until light and creamy.
Sift in the flour and custard powder and mix to a soft dough.
Take a small amount of mixture between thumb and finger (or teaspoonful) and roll a ball in palm of hand, put on tray (well spaced out as they spread while cooking) then flatten a little with fork dipped in water.

Cook the pieces (should make 28 - 30) for about 15 minutes, let cool on wire rack completely.

Now, the filling between the 2 pieces –
Cream butter and sugar together with beater then beat in passionfruit pulp, use the filling to sandwich two biscuits together.

Will keep in an airtight container up to 4 days.

Makes 14 - 15 melting moments

Pictured: Balls of Melting Moments just prior to baking

TasteTip - Butter is very easy to make yourself -

Butter and Buttermilk

Double Cream - a few days old so it doesn't take too long to turn into butter

Bring the cream to room temperature - can take at least half an hour out of the fridge.

Find a jar with a firm lid, and large enough to still be comfortable to hold.

Pour in the double cream to come a third of the way up the sides - there needs to be sufficient space so do not fill the jar any further.

Screw the lid on tightly and shake the jar vigorously til you can see it is starting to become butter - no breaks in shaking til this happens. It will first feel like whipped cream, then will feel like very stiff whipped cream, then will feel like butter in water - the liquid is buttermilk - need to shake for at least 15-30 minutes.

Once buttermilk has formed - drain it off. Cover the butter with cold water, swirl it around and pour this water off - repeating til the water is clear.

Press the lump of butter with your hands or a spoon to squeeze out any remaining buttermilk - this will sour the butter.

Wrap the butter with greaseproof paper in any lump form you like, store in fridge.

Makes one lump of butter