These small, crisp, round biscuits are made from butter, sugar, egg, vanilla and flour. Fresh from the oven, they are soft and pliable, but become brittle after a few minutes. As their name suggests they melt in your mouth when eaten. The version, given here, is more like a very crumbly shortbread, often sandwiched together with a cream filling such as passionfruit.

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Ingredients

  • 250 g (9 oz) unsalted butter, softened
  • 40 g ( oz/ cup) icing (confectioners’) sugar
  • 1 teaspoon vanilla extract
  • 185 g ( oz/ cups) self-raising flour
  • 60 g ( oz/½ cup) custard powder

Passionfruit Filling

  • 60 g ( oz) unsalted butter
  • 60 g ( oz/½ cup) icing (confectioners’) sugar
  • tablespoons passionfruit pulp

Method

  1. Preheat the oven to 180°C (350°F/Gas 4). Line two baking trays with baking paper.
  2. Cream the butter and icing sugar in a bowl using electric beaters until light and fluffy, then beat in the vanilla. Sift in the flour and custard powder and mix with a flat-bladed knife, using a cutting motion, to form a soft dough.
  3. Roll level tablespoons of dough into balls (you should have 28) and place on the trays, leaving room for spreading. Flatten slightly with a floured fork. Bake for 20 minutes, or until lightly golden. Cool on the trays for a few minutes, then transfer to a wire rack to cool completely.
  4. To make the passionfruit filling, beat the butter and icing sugar in a bowl using electric beaters until light and creamy, then beat in the passionfruit pulp. Use to sandwich the biscuits together. Leave to firm up a little before serving.

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