What could be better than buttery shortbread sandwiched together with vanilla buttercream?
These aptly named melting moments (also known as yo-yos!) are the perfect simple pleasure for afternoon tea or dessert.
These shortbread cookies are quick and easy to make with a melt-in-your-mouth result! Use my vanilla buttercream recipe or your favourite flavour of buttercream to bring these delightful sweet treats together.
For the Shortbread
- 250 g (9 oz / 1 cup) salted butter, at room temperature
- ⅔ cup icing sugar / powdered sugar
- 2 cups plain flour / all purpose flour
- 1 tsp baking powder
- ½ cup custard powder
For the Buttercream
- 60 g (2.2 oz / ¼ cup) salted butter, at room temperature
- ¾ cup icing sugar / powdered sugar, sifted
- 1 tsp vanilla essence OR ½ tsp vanilla extract
- 1-2 tsp of milk, as needed
For the Shortbread
- Preheat the oven to 140°C / 285°F (fan-forced/convection) or 160°C / 320°F (standard). Grease and line two large baking trays with baking paper.
- In a large mixing bowl of an electric mixer (or using a hand mixer), cream together the butter and the icing sugar until pale and fluffy.
- Sift over the plain flour, baking powder and custard powder.
- Stir together until a soft dough forms. You may have to lightly knead the dough with your fingertips to fully bring it together. If the dough is too crumbly, add 1-2 tbsp of milk until it comes together.
- Roll 1 teaspoon of dough in the palm of your hands to form a smooth ball (rolling the ball for longer will warm up the dough and reduce cracks). Place the ball on the prepared baking tray and press down firmly with a fork to flatten. Repeat with remaining dough.
- Bake for 20-25 minutes or until cooked through and lightly golden on the base of the cookies. Cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
For the Buttercream Frosting
- In a medium mixing bowl of an electric mixer (or using a hand mixer), beat together the butter, icing sugar and vanilla until pale and fluffy. If the mixture is too stiff, beat in 1 tsp of milk at a time until the desired consistency is reached.
- Take two similar sized shortbread cookies. Spread a generous amount of frosting over one cookie and sandwich together. Repeat for all cookies.
- You can keep the melting moments in an airtight container for up to 1 week.
Substitutions & Tips
- Hand-mixing method: if you dont have an electric mixer, you can use a flat-bladed butter knife to cream butter and icing sugar. Make sure the sugar is well sifted and vigorously stir the mixture with the butter knife until the mixture is creamy and well combined. This will work for both the cookies and the buttercream.
- Unsalted butter is also fine for both the cookies and the buttercream.
Nutrition Information:Serving Size: 1 Melting Moment
Amount Per Serving: Calories: 198Total Fat: 12.9gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4.1gCholesterol: 33.3mgSodium: 31.1mgCarbohydrates: 19.4gFiber: 0.3gSugar: 9.6gProtein: 1.6g