Without any filling, these Melting Moments are equally delicious!
With Pineapple Filling, these Melting Moments taste like the traditional Pineapple Tarts.
Sometimes you can find treasure in the most unexpected places. A few weeks ago, while doing the weekly recycling of papers and bottles, I found a pile of magazines in one of our communal recycling bins for our block of flats. Mind you, normally I wouldn’t have paid much attention to them, but the magazine sitting on top of the pile in the nearly full bin was a perfect copy of the December 2002 issue of Australian House & Garden magazine, and staring straight at me the cover announced ‘32 pages – Café Food, 50 chef’s specials to make’! Hey, for a recipe collector like me, how could I possibly ignore the temptation! Not that I’m encouraging you to go through others trash, haha… Well, anyway, by magic the magazine flew towards me, oh well, I picked it up, flipped through it, and released the ‘important’ 32 pages in it and voila, hence this post is borned.
There were a few recipes for biscuits in there, among them ‘Ginger Snaps’, ‘Choc Cookies’, ‘Yoyo Bites’, and ‘Melting Moments’. The Melting Moments featured was the piped version filled with orange cream, and it used slightly more butter than the Yo-Yo Biscuits I usually made, but less butter and sugar than the equally delectable Viennese Biscuits.
Since then, I’ve been wanting to try out the recipe. As it was, after making my Microwaved Pineapple Filling, I was thinking about other ways of using the filling rather than making more Pineapple Tarts which is rather time-consuming. So combining the two ideas, I decided to use the filling to make these Pineapple Melting Moments!
The biscuits turned out beautifully, they could be a quick replacement for the traditional Pineapple Tarts if you’re short of time as they are so quick and easy to make. Freshly filled, the biscuits are initially light and crispy on first taste, but quickly become melt-in-your-mouth, and the inclusion of the Pineapple Filling makes them taste very similar to eating the traditional Pineapple Tarts! The best thing is, you can make large quantity of the biscuits and have Pineapple Filling ready on the side, then fill the biscuits as required so they keep their initial crispiness on first bite. And they look so cute and dainty too…
Makes approx. 120 (or 60 pairs) mini biscuits
250g butter, softened
55g icing sugar mixture
1 teaspoon pineapple essence, or vanilla extract (optional)
225g plain flour
75g wheaten cornflour (wheat starch)
400-450g Pineapple Tarts Filling
1. Preheat oven to 180°C. Sift plain flour and cornflour together and set aside.
2. Cream softened butter and icing sugar until light and fluffy. Beat in pineapple essence if using. Add sifted flour mixture and stir through; mixing well.
3. Spoon mixture into a piping bag fitted with a 1cm star nozzle. Pipe 3cm-wide rosettes, about 3cm apart, onto oven trays.
4. Bake for 10-12 minutes, or until firm and lightly golden brown. Remove from oven and let cool on the oven trays.
5. In the meantime, prepare filling by rolling into balls 1 teaspoon (about 7g) Pineapple Filling for each pair of biscuits.
6. When the biscuits are cold, sandwich a pair of biscuits with a ball of filling; pressing lightly to stick together. If you want to taste the initial crispiness of the biscuits, fill them only a few hours before serving, as after one day, the filled biscuits will begin to lose their initial crispiness as they start to absorb some of the moisture from the filling and will become softer but still melt-in-the-mouth.
Taste: Light, melt-in-the-mouth biscuits with delicious tangy pineapple jam centre
Consume: Best within 1-2 weeks
Storage: Store in airtight containers
Recipe Reference: ‘Melting Moments’ recipe from Australian House & Garden magazine, December 2002 issue (recipe originally published by Woman’s Day magazine)