Tuesday, September 3, 2013

The Kitchen Series- Melting Moments Biscuits

Today is another link up for the Kitchen Series. I've spent this morning getting my hair done. {Oh the joy of straight, styled hair} my friend Donna is a gem and has a real knack for dealing with my rebellious hair. The sun was shining, Nana sat and read, Ginny the dog and Miss Three enjoyed playing ball and Little fox slept peacefully in his car seat for an hour giving me time to catchup with a friend. {Oh it was such a simple pleasure, one l cherish}. I was told about this recipe today, one I will attempt this week but l had to share it. I've been told by good authority that it's a must to bake and will be consumed with relish. So here's a pearler of a recipe, it is not one of mine but Julia Taylor's Melting Moments from Masterchef. Give them a whirl.                    
Remember to link up for The Kitchen series. Last week's link up worked and l hope that l have worked out the glitches {fingers crossed} I really have so little knowledge of these gadgets for blogging but practise makes perfect. Just link up below and share a recipe blog post, it's that simple. {I'll visit, we all think you're brilliant, and we'll learn some great recipes}.                                                                          

180g unsalted butter
60g icing sugar, sifted
60g custard powder
1 teaspoon baking powder
180g plain flour

Vanilla buttercream
100g butter, softened
2 teaspoons vanilla bean paste
1 cupicing sugar, sifted

Raspberry jam
250g fresh or frozen raspberries
250g caster sugar
Juice of ½ a lemon
½ teaspoon gelatine powder
Icing sugar, to serve

how to make
Preparation time:  30 minutes & cooking:  50 minutes
1. Preheat oven to 180°C. Line two oven trays with baking paper.
2. For biscuits, cream butter for two minutes in an electric mixer with paddle attachment. Add icing sugar and custard powder and mix until combined. Sift the baking powder and flour together then add to the dough and mix well. Roll dough into 40g balls, place on a baking paper lined baking tray and press each ball with a fork to leave an indent. Bake biscuits for 16-18 minutes or until light golden. Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely.
3. For buttercream, whisk butter and vanilla until smooth. Add icing sugar and beat until mixture forms a paste, the consistency of thick icing. Spoon into a piping bag fitted with a small star nozzle.
4. For jam, place raspberries, sugar and lemon juice in a small saucepan and cook for 20-30 minutes until thickened. Mix gelatine powder with one tablespoon cold water together. Remove the jam from the heat, stir through gelatine mixture. Transfer to a heatproof bowl and cool in the fridge.
5. To assemble, place a spoonful of cooled jam on the base of half the biscuits. Pipe buttercream in a circle onto the base of the other half of the biscuits. Gently press one of each biscuit together to form a melting moment. Dust with icing sugar before serving.

Now for the Kitchen Series Link Up:

All you need to do is link up your blogpost and share your recipes and we will be on our way. Have a great week everyone.
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