Lemon Melting Moments: Thermomix and Standmixer Methods

A Plate of Lemon Melting Moments

I can’t give you all the best recipes from Bake Club, otherwise, it wouldn’t be fair for those who join us each fortnight. Although every so often I like to share something from our meetings.

I’m sure nobody minds if it’s just once in a while, we rack up so many recipes each term. And anyway these blog posts don’t have the videos and all the special chef tips included in them. I know, now you feel like you’re missing out, but you still have the recipe. If you know about baking then you’ve got this!

What do they say, (in a slow and low European voice) “if I tell you, I’d have to kill you”, or maybe they’d kill me? hahaha. Or worse still, they’d stop coming or joining Bake Club online and that would be no good. Who would I bake with then? You could always join us? Online or at our meetings.

Yoyos or Melting Moments?

A cooling rack with Bec's Recipe for baked Lemon Melting Moments

A couple of weeks ago we did a whole meeting on things that had lemon in them. We did a bit of a deep dive on lemons and talked about some of their attributes. They’re clever little things you know. Anyway, this recipe was a hit, and now you have it too.

I bet some of you are looking at these and saying they’re yo yo’s, well you could call them that. When I was teaching at TAFE I did some research trying to find the original Yo-Yo Biscuit. It seems that the first recorded yoyo biscuit recipe was made by a bakery in Adelaide, Australia. Menz biscuits.

The company was sold to Arnotts, Yes Arnotts again. What would we have done without them in our childhood in Australia? They just seem to make all the cookies we love.

So what is a melting moment recipe and what is a yoyo recipe? I like to separate the two homemade varieties, yo yo’s and melting moments by saying yoyos have custard powder in the ingredient list and the melting moment uses cornflour.

Both custard powder and cornflour give the biscuits that soft melt in the mouth sensation. Although the flavour of a yoyo is quite unmistakeably custardy. If that’s a word. 😉

Lemon Melting Moment Cookies

A Plate of Lemon Melting Moments

Lemon Melting Moments

becs-table.com.au

If you don’t want to make the traditional Custard powder type of Yo-Yo biscuit we shared in Bake Club Season 1, you might like to try this lemon version.

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Morning Tea, Snack

Cuisine British

Servings 19

  • Cookies sheets

  • Thermomix or

  • Stand Mixer or

  • Hand Mixer

For The Cookies

  • 250 g unsalted butter Thermomix: cold cubed butter
  • 80 g icing sugar sifted
  • 2 grated lemon rind (no pith) Juice is for filling
  • 250 g plain flour
  • 70 g cornflour
  • 1 Pinch of salt

For The Filling

  • 60 g unsalted butter softened
  • 1 1/2 tsp each lemon juice and rind
  • 120 g icing sugar sifted

Thermomix Method:

  • Preheat the oven to 160°c. Line your baking trays with baking paper unless you’re using USA pans then you don’t need to bother we just pop our raw dough straight on them.

  • Weigh the flour, cornflour, salt, icing sugar and zest into the TM bowl and with the MC in place mix together for 5 seconds/speed 6.

  • Add the chopped butter to the TM bowl and mix for 15 seconds/speed 6

  • Tip out of the TM bowl and ball up 15 g portions of dough.

  • Roll each 15 g portion into a ball then gently press down with your fingers very slightly. Then using a fork dipped in icing sugar, so it doesn’t stick, press the shape of the tyes into the biscuit to decorate.

  • Bake for 15 minutes or until they are just starting to show some signs of colour (very lightly golden). Then remove from the oven and allow to cool slightly before transferring to wire racks to finish cooling.

For the lemon filling

  • Weigh the butter, lemon juice and zest to mixing bowl and beat until pale and creamy. 10 seconds/speed 2 scrape and repeat if necessary.

  • Add the icing sugar and continue to beat until well combined. 5 seconds/speed 2-3 scrape and repeat if necessary, This mix will be very soft, pop it in the fridge for a few minutes to firm up before using. If you leave it in the fridge too long, it will be too hard just whisk it up with a fork or spoon to soften it again before spreading on the cookies.

Conventional Method:

For the cookies

  • Preheat the oven to 160°c.Line your baking trays with baking paper unless you’re using USA pans then you don’t need to bother we just pop our raw dough straight on them.

  • First, sift together the flour and cornflour and set aside.

  • Place into the bowl of your mixer the cream, butter, icing sugar and rind of your lemon. Beat until light and fluffy.

  • Add the flour mix to the butter mixture and combine until a soft dough is formed.

  • Roll each 15 g portion into a ball then gently press down with your fingers very slightly. Then using a fork dipped in icing sugar, so it doesn’t stick, press the shape of the tyes into the biscuit to decorate.

  • Bake for 15 minutes or until they are just starting to show some signs of colour (very lightly golden). Then remove from the oven and allow to cool slightly before transferring to wire racks to finish cooling.

For the lemon filling

  • Add the butter, lemon juice and rind to mixing bowl and beat until pale and creamy.

  • Add the icing sugar and continue to beat until well combined. If the icing is too soft pop it in the fridge for a few minutes to firm up, but not too long or it will be too hard to spread. (leaving at room temp will soften it again if you’ve chilled it too much).

  • When the biscuits are cold, sandwich them together with around 1/2 – 1 tsp of the lemon filling.

  • Store in an airtight container.

Image of Iconic Aussie Biscuits eBook
If you love the cookies we grew up with you may want to check this eBook out?

Do you love melting moment cookies? Or do you call them melting moment biscuits? If you love lemon, like most of our Bake Clubbers, try adding a lick of lemon curd in between the for an extra lemony kick. 😉

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *