One of my signature bakes is your traditional melt-in-the-mouth biscuit known as Yo-Yos or Melting Moments. Yo-Yos are traditionally made with custard powder whereas Melting Moments are made with cornflour. I thought I would share some of my favourite recipes with you over time.
I'm starting off with Melting Moments but I didn't want to make the traditional ones so I decided to try a new flavour. Mini Raspberry Melting Moments. I love to bake goodies in mini or bite-size so you can enjoy it without feeling like it's too much and you can always have seconds or thirds.
First time baking this new flavour and it turned out so delicious. Try out this recipe and you will not be disappointed.
Happy Baking xo
Mini Raspberry Melting Moments
Ingredients
· 250 grams butter, softened
· 1 teaspoon vanilla extract
· 1-2 teaspoons raspberry paste (Queen brand)
· ⅓ cup icing sugar
· ⅓ cup cornflour
· 1 ¾ cup plain flour
Buttercream
· 80 grams butter, softened
· 1 ⅓ cup icing sugar
· 1 teaspoon raspberry paste (Queen brand)
· 6 frozen raspberries, thawed
Instructions
1. Preheat oven to 160°C.
2. Line two baking trays with baking paper.
3. Cream butter and icing sugar until mixture is light and fluffy.
4. Add cornflour and vanilla extract and mix well.
5. Sieve in flour a third at a time. Add the raspberry paste and mix until all combined. *Please note you can add some red food dye if you want the biscuits to look red/pinkish in colour
6. Divide the dough into two batches. For each batch make 32 even portion balls, roll and place onto baking tray evenly
spaced out. Using a fork to flatten slightly.
7. Bake in oven for 15- 20 minutes. Leave on baking tray for 5 minutes before lifting onto a cooling rack.
8. Sandwich two biscuits together with some buttercream.
Buttercream
Cream softened butter with icing sugar until pale and fluffy. Beat in raspberry paste and the thawed frozen raspberry until combined.
Tips
· You can make 16 large biscuits instead of 32 mini biscuits.
· If you don’t have the raspberry paste you can leave it out. The biscuits will still taste delicious.
· I added red food dye to make the biscuit look red/pink. You can also leave it out if you don’t have food dye as this does not affect the taste.
· Allow biscuits to cool completely before sandwiching the biscuits with buttercream otherwise the buttercream will just melt off the biscuit.
Did you bake this recipe?
Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo
so I can see your wonderful bakes.
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