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
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
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.
3. Add in the sifted plain flour, icing sugar, custard sugar, mixed spice and ground ginger to the butter and stir to combine.
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.
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.
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.
I love the smell of freshly made gingerbread cookies even though I’m not a big fan of ginger itself. I found this lovely recipe from ChocolateSuze and it was a definite winner among friends and family, it’s perfect and you can bake it to your liking! Like your gingerbread crunchy? Leave it in the oven a bit longer! Love it soft like I do? Take it out earlier!
Gingerbread Cookies (From ChocolateSuze.com)
Makes: 30 cookies
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Passive Time: 30 minutes
140g salted butter, softened
1/4 cup brown sugar
1 egg yolk
1/2 cup golden syrup
2 1/2 cups (400g) plain flour
1 tsp baking soda
2 tsp mixed spice
4 tsp ground ginger
Icing Tubes (or make your own batch using Royal Icing Mix)
1. Preheat oven to 150°C fan forced.
2. Beat the butter and brown sugar together until the mixture is creamy and lighter in colour.
3. Beat in the egg yolk and the golden syrup until mixture is just combined.
4. Sift in the plain flour, baking soda, mixed spice and ground ginger and stir until combined.
5. Place a baking paper on the table and place dough on top. Place another baking paper on top and roll flat until about 5mm thick (or preferred thickness).
6. Use a cookie cutter until the entire dough has been cut. If you find the dough quite soft, you can leave it out to firm up for around 30 minutes or into the fridge or freezer for around 10-20 minutes.
7. Gently, remove excess dough and use a palette knife or a flat thin utensil to lift the cookie from the baking paper and onto a lined baking tray 2 cm apart.
8. Place in the oven for 6 minutes or until the edges have slightly browned. You can leave it in for a minute or two longer if you prefer firmer, crunchier gingerbread.
9. Leave to cool before icing the gingerbread and once finished, leave again for the icing to harden.