Melting Moments Biscuit

Diam tak diam dah 22 Ramadhan.. ada seminggu lagi pastu Hari raya.. hehe.. tahun ni saya hanya buat 3 jenis kuih je..antara kuih yang dibuat cornflakes madu  

Melting moment biskut ni saya buat lepas menonton Masterchef Australia Julia dia runner-up winner buat biskut ni dan menang dalam invention test. Nampak sangat2 menarik..juri tu macam terpegun je... saya pun men'google' resepi ni dan rata2 semua memuji.. sebenarnya rupa melting moment tu lain means biskut tu diapit dengan krim segala.. aku ni ikut mana dan aku je la hehe...nampak nau pemalas hehehe 

Bila dah dapat resepi tu.. bahan2 yang digunakan sangat2 mudah.. takde guna telur langsung! haaa.. ni yang aku suka nih..sebabnya kalau bab letak telur nih.. kenkadang confius.. gred A ke B ke C ke.. haaa.. hehe so dapat resepi camni memang senang.. 

Okey first time buat.. rasa nya seakan kuih samperit kita.. tapi yang ni sangat rapuh.. memang cair didalam mulut la.. kena dengan namanya Melting Moments ;) 

Meh kita cek resepi.. resepi asal kat sini

Biscuits

• 180g unsalted butter
• 60g icing sugar, sifted
• 60g custard powder
• 1 teaspoon baking powder
• 180g plain flour
• Vanilla buttercream
• 100g butter, softened
• 2 teaspoons vanilla bean paste
• 1 cupicing sugar, sifted
• Raspberry jam
• 250g fresh or frozen raspberries
• 250g caster sugar
• Juice of ½ a lemon
• ½ teaspoon gelatine powder
• Icing sugar, to serve

Method

Preparation:  30 minutes
Cooking:  50 minutes

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

2. For biscuits, cream butter for two minutes in an electric mixer with paddle attachment. Add icing sugar and custard powder and mix until combined. Sift the baking powder and flour together then add to the dough and mix well. Roll dough into 40g balls, place on a baking paper lined baking tray and press each ball with a fork to leave an indent. Bake biscuits for 16-18 minutes or until light golden. Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely.

3. For buttercream, whisk butter and vanilla until smooth. Add icing sugar and beat until mixture forms a paste, the consistency of thick icing. Spoon into a piping bag fitted with a small star nozzle.

4. For jam, place raspberries, sugar and lemon juice in a small saucepan and cook for 20-30 minutes until thickened. Mix gelatine powder with one tablespoon cold water together. Remove the jam from the heat, stir through gelatine mixture. Transfer to a heatproof bowl and cool in the fridge.


5. To assemble, place a spoonful of cooled jam on the base of half the biscuits. Pipe buttercream in a circle 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.

nota: yang kaler merah ni... aku tak buat langsung.. kalau nak cuba boleh la.... untuk idea.. rasanya kalau ganti cherry tu ngan nenas nye inti untuk tart memang boleh sangat rasanya.. tak cuba nanti bole cuba :)