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I’ve always wanted to make Melting Moments (also known as Yo-yos) whenever I see them in cafes and bakeries. I love how it has this really light texture that just melts in your mouth and hence the name. Leading up to Christmas, I also wanted to make something Christmasy so adapting it slightly from the Gingerbread Cookies that I made previously along with making a few changes to the Lemon Melting Moments recipe from Taste.com.au, here is my twist on the traditionally Lemon flavoured Melting Moments.

Ginger & Orange Melting Moments (adapted from Taste.com.au) 
Makes: 20 Cookies
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Passive Time: 40 minutes

Ingredients
Ginger Cookies
260g Unsalted Butter, Softened
230g Plain Flour
90g Icing Sugar (Plus extra)
100g Custard Powder
1 1/8 tsp Mixed Spice
2 1/4 tsp Ground Ginger

Orange Buttercream Filling
60g Unsalted Butter, Softened
100g Icing Sugar
2 1/2 tsp Orange Zest, Finely Chopped
1 1/2 tbsp Orange Juice, Sieved
1/8 tsp Salt

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Method
Ginger Cookies
1. Preheat oven to 160°C and line 2 oven trays with baking paper.
2. Using an electric mixer, beat the butter until light and fluffy.

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3. Add in the sifted plain flour, icing sugar, custard sugar, mixed spice and ground ginger to the butter and stir to combine.
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4. Using your hands, roll a teaspoon full of the dough into balls. Then place the dough balls 3cm apart on the baking paper. Use a fork dusted in icing sugar to press gently onto the balls to flatten them.

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5. Place the trays in the oven, swapping the trays halfway through cooking, for around 15 minutes or until the cookies are just cooked through. Remove from the oven and leave to cool.

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Orange Buttercream Filling
1. Using an electric mixer, beat the butter and sifted icing sugar until light and fluffy.

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2. Add in the orange zest, orange juice and salt to the butter mixture and beat until combined. Note: If the mixture feels a bit too soft, add extra icing sugar.

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3. Pipe the buttercream onto one side half of the cookies and then sandwich together. Note: If you prefer the cookie filling to have a firmer texture, place into the fridge to harden slightly.

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Ginger & Orange Melting Moments
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A twist on the traditional Lemon Melting Moments (Yo-yos). A perfect replacement for the usual Gingerbread cookies around Christmas time, but a delicious departure from the norm all year round.
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Ginger & Orange Melting Moments
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A twist on the traditional Lemon Melting Moments (Yo-yos). A perfect replacement for the usual Gingerbread cookies around Christmas time, but a delicious departure from the norm all year round.
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Ingredients
Ginger Cookies
  • 260g Unsalted ButterSoftened
  • 230g Plain Flour
  • 90g Icing SugarPlus Extra
  • 100g Custard Powder
  • 1 1/8tsp Mixed Spice
  • 2 1/4tsp Ground Ginger
Orange Buttercream Filling
  • 60g Unsalted ButterSoftened
  • 100g Icing Sugar
  • 2 1/2tsp Orange ZestFinely Chopped
  • 1 1/2tbsp Orange JuiceSieved
  • 1/8tsp Unsalted Butter
Servings: Cookies
Units:
Instructions
Ginger Cookies
  1. Preheat oven to 160°C and line 2 oven trays with baking paper.
  1. Using an electric mixer, beat the butter until light and fluffy.
  2. Add in the sifted plain flour, icing sugar, custard sugar, mixed spice and ground ginger to the butter and stir to combine.
  3. Using your hands, roll a teaspoon full of the dough into balls. Then place the dough balls 3cm apart on the baking paper. Use a fork dusted in icing sugar to press gently onto the balls to flatten them.
  4. Place the trays in the oven, swapping the trays halfway through cooking, for around 15 minutes or until the cookies are just cooked through. Remove from the oven and leave to cool.
Orange Buttercream Filling
  1. Using an electric mixer, beat the butter and sifted icing sugar until light and fluffy.
  2. Add in the orange zest, orange juice and salt to the butter mixture and beat until combined. Note: If the mixture feels a bit too soft, add extra icing sugar.
  3. Pipe the buttercream onto one side half of the cookies and then sandwich together. Note: If you prefer the cookie filling to have a firmer texture, place into the fridge to harden slightly.
Recipe Notes

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  • The filling is quite soft so if you prefer a harder texture and don't want to chill the cookies after it has been piped on add more icing sugar.
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