I love a good melting moment. They are a classic Australian sandwich biscuit (or cookie if you are outside of Australia), and paired with macadamia and Davidson Plum they just end up being a little more Australian for it.
Davidson Plum is an native Australian fruit, purple like many plum varieties, however not technically part of the plum family. Often called ooray by Indigenous Australians, this fruit was traditionally eaten raw and used for medicinal purposes. Now it is often found in freeze dried powder form.
The freeze dried powder gives an intense purple colour, though quite a mild flavour when used in smaller quantities (such as this recipe). Davidson Plum is quite sour, so if you want to increase the quantities in the icing, just keep that in mind and taste and you go.
If you don’t have access to freeze dried Davidson Plum powder, you can substitute with freeze dried blackberry or raspberry powder.
Macadamia and Davidson Plum Melting Moments
Ingredients:
65g macadamias
300g unsalted butter, softened
120g icing sugar/mixture
450g plain flour
Ingredients for the filling:
80g unsalted butter, softened
200g icing sugar/mixture
2 tsp Davidson Plum powder
Method:
Preheat oven to 145 degrees Celsius, and line three large baking trays with baking paper.
Place the macadamias on one of the prepared trays, and toast in the oven for about 5-7 minutes, or until the macadamias are lightly golden.
Allow the macadamias to cool, then chop roughly into small pieces.
In the bowl of a stand mixer using the paddle attachment, beat the butter and sugar until creamy.
Add the flour and chopped macadamias to the creamed butter, and mix on low speed until a dough forms (cover your mixer with a tea towel to avoid the flour going everywhere).
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 a 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 the butter and sugar 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. Then add the Davidson Plum powder and mix until 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.
