Matcha Melting Moments Recipe
Did you know that January 6th is National Shortbread Day? Now you do. I made some piped matcha melting moments (piped shortbread biscuits) in celebration, and the good news is they're super easy to make.
Melting moments are a kind of dreamy, buttery shortbread biscuit with a crisp bite that then melts in the mouth as you chew (hence the name). I remember making melting moments in primary school – we stirred the ingredients together, and our teachers would go and bake them up. We were, after all, too small to use ovens ourselves.
Melting moments are a kind of dreamy, buttery shortbread biscuit with a crisp bite that then melts in the mouth as you chew (hence the name). I remember making melting moments in primary school – we stirred the ingredients together, and our teachers would go and bake them up. We were, after all, too small to use ovens ourselves.
I remember we were only allowed to eat one each. One was not enough, they were so good. Now that I'm an adult, I can make them any time I like. And because I also love matcha, I like making matcha melting moments.
The trick with keeping the matcha melting moments biscuits' shape is to chill them before you bake them, to help slow down the butter melting.
Also, using cornflower as well as plain flour not only makes them more tender and melt-in-the-mouth, but also seems to bind with the butter a little better. I tried making it with all wheat flour and ended up with flat, shapeless shortbread.
We made 'gem'-shaped melting moments at school with a star tipped nozzle by simply piping straight up. But I've also made rose-shaped matcha melting moments, using the same kind of nozzle but piping in a swirl instead of straight up.
The gem-shaped matcha melting moments seem to hold their shape better in the oven than the roses, but they're still good. The key is also not to bake them for too long, so they don't go too brown (and therefore too hard).
Ready? Let's go.
Ingredients:
100g unsalted butter, softened at room temperature
20g icing sugar
1 tbsp matcha
20g cornflour
95g plain flour
A good pinch of sea salt
Method:
1. Line a baking tray with nonstick baking parchment.
We made 'gem'-shaped melting moments at school with a star tipped nozzle by simply piping straight up. But I've also made rose-shaped matcha melting moments, using the same kind of nozzle but piping in a swirl instead of straight up.
Ready? Let's go.
Ingredients:
100g unsalted butter, softened at room temperature
20g icing sugar
1 tbsp matcha
20g cornflour
95g plain flour
A good pinch of sea salt
Method:
1. Line a baking tray with nonstick baking parchment.
2. In a large bowl, stir the butter, sugar and matcha together until smooth with a wooden spoon, followed by the flours and salt.
3. Spoon into a piping bag with a star-tipped piping nozzle, and pipe swirls and gems onto the baking tray, leaving a couple of centimetres between each biscuit to allow for spreading.
3. Pop in the fridge for 30 minutes to chill.
4. Preheat the oven to 180°C. When it reaches full temperature, bake the biscuits for 8–10 minutes, or until the edges just start going golden.
5 Let your matcha melting moments cool completely on a wire rack before serving, preferably with a cup of tea.
Enjoy, and have fun!
3. Spoon into a piping bag with a star-tipped piping nozzle, and pipe swirls and gems onto the baking tray, leaving a couple of centimetres between each biscuit to allow for spreading.
3. Pop in the fridge for 30 minutes to chill.
4. Preheat the oven to 180°C. When it reaches full temperature, bake the biscuits for 8–10 minutes, or until the edges just start going golden.
5 Let your matcha melting moments cool completely on a wire rack before serving, preferably with a cup of tea.
Enjoy, and have fun!
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