Today marks the start of finals week on Masterchef Australia. For those who have been watching you will be up to speed with Julia and all the rave reviews her melting Moments have received. With the end in sight I decided it was possibly time I give her recipe a go for myself and see what all the hype was about.
Annoyingly, these were really rather good (Julia isn't one of my favorite contestants I have to say!) Kudo's to her though, my Melting Moments were nice and crumbly and the biscuits themselves were not too sweet. I followed the recipe for Julia's Buttercream filling which was quite a bit sweeter than my normal one but it complemented the biscuit perfectly. At least I thought it did, Hubby was on a wee bit of a sugar high for the rest of the day! (PS - the vanilla addition was a stroke of genius Julia!). Yum! Another slight deviation from the original recipe was to use some Jumble Berry Jam we already had in the fridge rather than make the Raspberry Jam in Julia's recipe ... it could just be my prejudice ... but tell me, who really uses gelatin in their jam to ensure a set?
Julia Taylor's Melting Moments - My Way ... kinda!
180g unsalted butter
60g icing sugar
60g custard powder
1 tsp baking powder
180g plain flour
100g butter, softened
2 tsp vanilla bean paste
1 cup icing sugar, sifted
Preheat the oven to 180C. Line two oven tray's with baking paper.
To make the biscuits, cream the butter and icing sugar together for 2 mins in an electric mixer fitted with the paddle attachment. Add the custard powder and mix until combined. Sift in the baking powder and flour and mix well. Use a small ice cream scoop (I use a truffle sized scoop for just the right sized biscuits) and place on the baking tray's. Press each ball with the tines of a fork that have been dipped in flour to leave an indent. Bake for 16-18 mins or until they are lightly golden. Stand on the tray's for 5 mins to cool them then transfer to a wire rack to cool completely.
To make the buttercream, whisk the butter and vanilla together until nice and smooth. Add the icing sugar and beat the mixture until it forms a paste, the consistency of thick icing. Spoon into a piping bag fitted with a small star nozzle.
To assemble, place a spoonful of cooled jam on the base of half the biscuits. Pipe a star of icing sugar onto the base of the other half of the biscuits. Gently press one of each biscuit together to form a Melting Moment. Dust with icing sugar before serving.
Makes approx 1 dozen bite sized Melting Moment, or 5 of Julia's jumbo sized variety.
Have you been watching Masterchef Australia? Who do you want to win? Personally I am delighted to see Ben (who is from my home state) in finals week ... c'mon Ben!