I think melting moments (or yo-yos as they are sometimes known) are such a cheery biscuit. They are wholesome and comforting in a tasty and sturdy way, and are something I think adults and kids alike would enjoy. And they are quite simple to make as well.
You only need four ingredients, and I thought the longest part of the whole recipe was rolling out the dough into balls to form the biscuits - which honestly wasn’t that long, but the rest of the steps are really quite quick.
My love for bergamot is probably well known by now, and since we have many to use at the moment these melting moments had to be flavoured with bergamot. However you can use whatever citrus you like instead.
This recipe is slightly adapted from one I created last year for The Healthy Baker, which you can check out if you want a slightly different take on the traditional melting moment.
Bergamot Melting Moments
Ingredients:
300g unsalted butter, softened
120g icing sugar/mixture
Finely grated zest of 1/2 bergamot
450g plain flour
Ingredients for the filling:
80g unsalted butter, softened
200g icing sugar/mixture
3 tsp fresh bergamot juice
Finely grated zest of 1/2 bergamot
Method:
Preheat oven to 145 degrees Celsius, and line three large baking trays with baking paper.
In the bowl of a stand mixer using the paddle attachment, beat the butter, sugar and bergamot zest until creamy.
Add the flour to the creamed butter, and mix on low speed until a dough forms.
Roll teaspoonfuls of the dough into balls and place on the prepared trays (you should end up with 40-44 individual dough balls/biscuits) leaving a little space in between each. Then lightly press down each ball with the back of a fork so they flatten out a little. Dip your fork in flour if it is sticking to the dough.
Bake for 25 minutes. They will be cooked when the undersides of the biscuits are lightly golden. To ensure an even bake, rotate the baking trays in the oven around half way through.
Allow to cool on their trays.
Once the biscuits have cooled make the filling by beating all the ingredients in the bowl of a stand mixer using the paddle attachment or by using a hand held mixer. Mix until light and fluffy and everything is well combined.
Pair up the cooked biscuits, and turn one from each pair over so the underside is facing up. Spread or pipe the filling on to the underside of one biscuit in each biscuit pair, then gently sandwich the paired biscuits together.
Leave the biscuits for half an hour or so for the filling to firm up a bit (you can do this in the fridge in warmer weather). Biscuits will store well in an airtight container for a few days.
Makes 40-44 individual biscuits and 20-22 sandwiched biscuits.
