celebrating 130 years 1884-2014

Melting Moments

By Chelsea Sugar
Melting Moments
18 servings
  • 2 reviews

  • Difficulty Moderate
  • Prep time 20 mins
  • Cooking time 15 mins
  • Serves

    250g butter, room temperature
    ⅓ cup Chelsea Icing Sugar, sifted
    1¾ cups plain flour
    ¼ cup cornflour

    80g strawberries, hulled, chopped
    ½ cup Chelsea Caster Sugar
    1 Tbsp water
    80g butter, at room temperature
    ½ cup Chelsea Icing Sugar
    Chelsea Icing Sugar, for dusting


    Melting Moments: Preheat oven to 160°C conventional. Line 2 oven trays with baking paper.
    Using an electric mixer, beat butter and icing sugar until pale and fluffy. Sift in flour and cornflour and stir until combined.
    Roll 2 tsp of mixture into a small ball and place on tray. Flatten with a lightly floured fork, making an indent. Repeat to make 36 biscuits.
    Bake for 15 minutes or until golden. Transfer to a wire rack to cool.

    Filling: Put strawberry, caster sugar and water in a saucepan over a medium heat and stir until sugar dissolves and it comes to the boil.
    Simmer 2 minutes then pour syrup through a sieve into a jug and leave to cool. Discard strawberry pieces.

    Beat butter and icing sugar until pale and fluffy. Add cooled strawberry syrup, 2 Tbsp at a time, beating continuously until smooth and soft.

    Spread a little filling over 18 of the biscuits, then sandwich with remaining biscuits. Dust with extra icing sugar to serve.

    Store in an airtight container for up to 1 week.

    Tip: Swap strawberry syrup for 2 Tbsp fresh passionfruit juice.

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Average Rating
(2 reviews)

These taste great
thanks Chelsea :)

These are amazing.

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