These deliciously soft and buttery Thermomix Christmas Melting Moments are sandwiched together with silky buttercream icing and dipped in Christmas themed sprinkles.
These dainty little Thermomix Melting Moments or YoYo Biscuits as they are also called will impress any guests that drop by. They are dipped in red, green and white sprinkles which you can buy from Coles and Woolies at this time of year. They’re perfect to have for afternoon tea and it’s hard to stop at just one.
To make Melting Moment Biscuits you just need butter, icing sugar, flour, custard powder and vanilla extract. Cornflour can be used as a substitute if you don’t have any custard powder handy.
To make the dough, beat the butter and icing sugar together for a few minutes until pale and creamy. Then add the flour, custard powder, and vanilla extract and beat until the dough comes together.
Roll tablespoons of the dough into balls and arrange on a baking tray leaving a few centimeters between each one. To get the grooved effect, gently press down on each ball with the back of a lightly floured fork.
This recipe makes 12 Melting Moments (24 small biscuits) although most of the time my children eat them before they reach the icing stage.
The buttercream icing is really easy made in the Thermomix and I’ve included the recipe below. It’s important to generously spread one of the biscuits with buttercream and gently press the other one down so there’s enough icing hanging over the edge for the sprinkles to stick to.
These Melting moments taste best when they’re fresh but any leftovers can be stored in the fridge for a few days.
For the Biscuits
- 175g unsalted butter, softened
- 75g icing sugar
- 175g plain flour
- 50g custard powder
- 1/2 teaspoon vanilla extract
For the Filling
- 200 g icing sugar
- 90 g unsalted butter, softened
- 1 tsp boiling water
- 1/4 tsp vanilla extract
- Red, green and white sprinkles
- Preheat the oven 180°C/160°C fan forced and line a large baking tray with baking paper.
- Insert Butterfly Whisk: Add the butter and icing sugar to the Thermomix bowl and beat for 20 sec/speed 3.5. Scrape down the bowl and repeat another couple of times until the mixture is pale and creamy.
- Remove Butterfly Whisk: Add the flour, custard powder and vanilla extract and mix 20 sec/speed 4. Scrape down the bowl and mix again for 15 sec/speed 4 until the dough comes together.
- Roll the dough into tablespoon sized balls and arrange on the baking tray allowing a few centimeters between each one. Gently press down on each one with the back of a lightly floured fork.
- Bake in the oven for 10-12 minutes until slightly golden around the edges.
- Allow to cool on the baking tray for 10 minutes (they will still be soft) before transferring to a baking rack to cool completely before icing.
- For the Buttercream Icing: Place the icing sugar and butter into the Thermomix bowl and mix for 10 sec/speed 6. Scrape down sides of the bowl with a spatula.
- Insert Butterfly Whisk: Add 1 teaspoon of boiling water and 1/4 teaspoon vanilla extract to the icing mixture and mix 2 min/speed 3. Remove butterfly whisk and transfer into a bowl and set aside until the biscuits have cooled completely.
- To assemble: Spoon generous amounts of icing onto the underside of half the biscuits and sandwich with the remaining biscuits. Gently press down so some buttercream seeps over the edge and dip each one with sprinkles.
- These are best eaten fresh but any leftovers can be stored in the fridge in an airtight container for a few days.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 308Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 7mgCarbohydrates: 35gFiber: 0gSugar: 23gProtein: 2g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.