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“There seems to be 2 types of biscuits/cookies that go under this name. These are the Australian version, old-fashioned meltingly soft buttery shortbreads sandwiched together with a butter icing. This recipe came from Super Food Ideas, and it is perfect.”
READY IN:
30mins
YIELD:
20 cookies
UNITS:
US

Ingredients Nutrition

  • 250 g butter (at room temperature)
  • 80 g powdered sugar icing (a confectioner's sugar/cornflour blend sold here in Oz; substitute icing sugar)
  • 1 teaspoon vanilla essence
  • 265 g plain flour (1 3/4 cup)
  • 50 g cornflour (cornstarch, (1/3 cup)
  • icing sugar, for dusting
  • FILLING
  • 60 g butter (at room temperature)
  • 80 g icing sugar (1/2 cup)
  • 1 tablespoon cocoa

Directions

  1. Preheat oven to 160 deg Celsius Line 2 baking trays with baking paper.
  2. Beat butter, icing sugar/mixture and vanilla essence with an electric mixer until pale and creamy.
  3. Sift together flour and cornflour, and add to the butter mixture.
  4. Mix together gently with a wooden spoon, and then with your hands.
  5. Use lightly floured hands to roll mix into walnut-sized balls.
  6. Put on trays about 5cm apart, and flatten with a lightly floured fork to about 1cm thick.
  7. Bake for about 15 minutes, swapping trays in oven halfway through (ie. at 7 minutes), until cooked through.
  8. Cool on baking trays.
  9. Filling: Use an electric mixer to beat butter, icing sugar/mixture and cocoa together until well-combined.
  10. Sandwich cooled biscuits together with the filling then lightly dust with icing sugar.
  11. Vary the filling flavour by substituting the cocoa with one of the following:
  12. grated rind of 1 orange.
  13. grated rind of 1 lemon.
  14. 1 tbsp of passionfruit pulp.

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