These Melting Moments Are Fit For Royalty
Delish
5/14/2022
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Forget Oreos! These Melting Moment shortbread sandwich biscuits (or for us Americans, cookies) are cookies fit for a king or queen. Maybe that's because they were literally eaten by members of the British royal family. A favorite treat of Prince Charles, Princess Diana, Prince William, and Prince Harry, these cookies were a go-to for former royal pastry chef Carolyn Robb, who's an expert at dreaming up melt-in-your-mouth flavors combinations.
© Provided by Delish
These Melting Moments are fit for a queen! These sandwich biscuits (or cookies) are essentially fancy Oreos. You can customize with all types of flavors.
Two of our favorites of Robb's Melting Moment combinations are pecan biscuits with dulce de leche filling and cappuccino biscuits with chocolate filling. In the video above, Robb walks us through the process of making both cookies—and peppers in some fun tidbits about the royal family, including stories involving Queen Elizabeth II herself!
Quick Tips:
If you're making the coffee-chocolate variation, simply add 1 tbsp. of coffee powder to the biscuit dough and 1 tbsp. unsweetened cocoa powder to the buttercream. If you're making the pecan-dulce de leche variation, add 30 g. of ground pecans to the biscuits, and instead of making the buttercream, simply use store-bought dulce de leche. The Melting Moments will stay good in an airtight container at room temperature for up to five days.
Tried this recipe? Let us know how they came out in the comments below!
Yields: 20
Prep Time: 15 mins
Total Time: 1 hour 15 mins
Ingredients
For The Biscuits- 1 c.
plus 2 tbsp. (250 g.) butter, room temperature
- 3/4 c.
(80 g.) powdered sugar
- 2 c.
(250 g.) cake flour
- 3/4 c.
(80 g.) custard powder or cornstarch
- 1/2 tsp.
pure vanilla extract
- 1/4 c.
plus 2 tbsp. (80 g.) butter, softened
- 1 1/2 c.
(160 g.) powdered sugar, plus more for dusting
- 1/2 tsp.
pure vanilla extract
Directions
Make The Biscuits- Preheat the oven to 350°F (180°C). Line 2 sheet pans with parchment paper or silicone mats.
- In a food processor (or in a large bowl, using an electric mixer on medium speed), pulse butter and sugar until light and creamy. Add flour, custard, vanilla, and any additional flavorings, then continue to pulse until dough is the texture of coarse bread crumbs.
- Transfer dough to a bowl, then roll dough between palms of your hands into balls the size of a walnut. Gently press between your palms to flatten and arrange on prepared sheets. Press surface of dough with a cookie stamp or tines of a fork.
- Bake until lightly golden, 10 to 12 minutes. Let cool slightly, then transfer the biscuits to wire racks and let cool completely.
- In food processor (or in a medium bowl, using electric mixer on high speed), pulse butter until lightened and smooth, about 1 minute. Add sugar, vanilla, and any additional flavorings and process until very light and creamy, about 5 minutes.
- On a work surface, turn half of the cooled biscuits flat side up. Using an offset spatula or spoon, spread a generous amount of buttercream onto each overturned biscuit. Place a second biscuit, flat side down, on top of buttercream, pressing gently to adhere.
- Lightly dust the tops with sugar.
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