Sweet, buttery, crumbly gluten free shortbread biscuits sandwiched together with lemon buttercream. These Melting Moments are the perfect tea-time, or anytime, treat!Shortbread is magic, don’t you think? It has so few ingredients but they all come together to create something magical. I think it has something to do with the butter, but then I have a Danish mum so butter is pretty much considered its own food group in my family home. Shortbread is a reminder that the simplest things are often the best, and then you have shortbread’s slightly more jazzy cousin: the melting moment. The melting moment takes the buttery love to the next level of awesomeness and celebrates butter with abandon in one tiny little cookie package.Melting Moments are another baked treat that take me back to childhood days baking with Mum or Dad. These little cookies are great for making with kids because they only use a few simple techniques, and kids love rolling the dough into balls and pressing the tops with a fork. And everyone loves sneaking a few tasty bites of dough while they thing no-one is looking (not that this ever happens in my kitchen..ahem…). Melting Moments are wonderful because they are so customisable. I filled mine with a light lemon buttercream this time, but they are just as great sandwiched together with vanilla or raspberry buttercream, or passionfruit curd. One of my aunties makes spectacular passionfruit melting moments that are always a hit at family gatherings.
Shortbread’s ‘short’ texture – crumbly and slightly sandy – comes from the absence of water or watery ingredients such as milk or eggs in the recipe. Without water the proteins present in the flours cannot develop so instead of an elastic cookie dough you get a ‘short’, buttery, crumbly textured biscuit. In a gluten free shortbread this crumbly texture is helped along by the lower levels of protein in many common, naturally gluten free flours such as rice flour and cornflour, which I’ve used in my recipe.
These biscuits are easy to make, and there’s no waiting for the dough to chill (except maybe on the hottest of summer days) so these bake up quickly from the first whir of your standmixer. Perfect for nibbling alongside your favourite cup of tea or sharing with some friends. I took mine to work and they were gone within an hour! Treat yourself to a buttery, sandy cookie and bake up some melting moments today!
Gluten Free | Makes 15 sandwiched cookies
For the melting moments
- 80 grams brown rice flour
- 80 grams sorghum flour
- 65 grams white rice flour
- 75 grams cornflour (ensure this is gluten free)
- 250 grams butter, softened
- 2 teaspoons vanilla extract
- 1/2 cup icing sugar (ensure this is gluten free)
For the lemon buttercream
- 100 grams butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 tablespoon milk
- 2 cups icing sugar (ensure this is gluten free)
- Preheat your oven to 160C (325F) and line two baking sheets with baking paper.
- In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, and cornflour.
- In the bowl of a standmixer fitted with the paddle attachment beat butter, vanilla extract and icing sugar on medium speed until light and fluffy, about 3 minutes.
- Turn mixer speed to to low and beat in whisked flour mixture until well combined.
- Lightly flour your hands with some cornflour and roll teaspoons of mixture into balls and place on lined baking sheets about 3cm apart.
- Once all of the dough is rolled press down lightly on the top of each ball with a fork.
- Bake biscuits for 12-15 minutes, rotating trays halfway through baking time. Once the biscuits are cooked, allow them to cool on the trays for 5 minutes before transferring them to wire racks to cool completely.
- While the biscuits are cooling, make the buttercream. Place all ingredients into a standmixer fitted with the paddle attachment and beat on medium speed until light and fluffy.
- Sandwich biscuits together with buttercream and serve. Leftovers will keep up to four days in an airtight container in the refrigerator.