Photographer: John Paul Urizar. Stylist: Michele Cranston. Photochef: Sandy Goh.
When friends drop around for a cuppa, it’s nice to welcome them with a home-baked little something. We’ve turned our classic melting moments recipe into a decadent chocolate delight with the addition of caramelised, spiced, crunchy Biscoff spread. Buttery, rich and simple to bake, these melting moments are the perfect weekend treat.
Looking for more baking recipes? Check out our collection of 43 beautiful biscuit and cookie recipes featuring more melting moments.
Ingredients
Method
Preheat oven to 160°C/140°C fan. Grease two oven trays; line with baking paper.
Beat butter, vanilla and sifted icing sugar in a small bowl with an electric mixer until pale and fluffy. Transfer mixture to a large bowl; stir in combined sifted flour, cocoa and cornflour, in two batches.
With floured hands, roll rounded teaspoons of mixture into balls (you should have 40 balls); place 2.5cm apart on trays. Flatten each ball slightly with a floured fork. Place trays in freezer for 15 minutes.
Bake biscuits for 15 minutes or until a biscuit can be pushed gently without breaking. Leave biscuits on trays for 10 minutes before transferring to wire racks to cool.
Sandwich biscuits with Biscoff spread. Refrigerate for 30 minutes to firm up before serving.
Consistency is the key with biscuits such as these. You need uniform sized biscuits with even markings on top, sandwiched together with equal amounts of butter cream filling.
Test Kitchen tips
How long can you store Biscoff melting moments?
Sandwiched biscuits will keep, refrigerated, in an airtight container for up to 3 days. Unfilled, the plain biscuits will keep in an airtight container at room temperature for up to 1 week.
