Jam Drops, Monte Carlos & Melting Moments

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Have you ever woken up with the desire to cook something that you haven’t made for ages?  That happened to me the other day.  I had a catering order and knew I had to make a platter of sweet treats but didn’t want to do the same old stuff.  I woke up with an overwhelming desire to make Melting Moments.  I don’t know why…I don’t know where the thought came from…but I seized the moment and decided to make not only Melting Moments but also Jam Drops, Monte Carlos and Madelines.

I used to make biscuits all the time when my children were little.  I would make a batch of over 100 chocolate chips cookies to see them devoured in under 48 hours (my husband being the biggest culprit).  Doing the math, the time it took me to make the biscuits and the time it took for them to be eaten didn’t seem like a good pay-off.  Let’s face it, biscuits, although easy to make, can be time consuming. So as my kids got older and time became more precious, I stopped baking my own biscuits.  I’ve made the odd batch here and there over the past ten or so years, but never really felt the joy of it. This time was different.

I don’t know why it just clicked with me this time.  Maybe because I am older and have a different view of baking or maybe I was just in the moment.  You know those days when everything just clicks into place?  I was having one of those and thoroughly enjoyed the process.  My last memories of baking biscuits had been of an arduous process, but this time it felt rewarding and cathartic in a way.

So, anyway, I didn’t use my usual recipes, but decided to try some new ones and surprisingly I hardly changed anything!

Jam Drops

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Recipe adapted from here

Ingredients

  • 125g unsalted butter, room temperature
  • 100g caster sugar
  • 1 tsp vanilla bean paste
  • 1 egg
  • 200g self-raising flour
  • strawberry or raspberry jam

Instructions

  1. Pre heat your oven to 180℃ (or 160℃ for fan-forced) and line two baking trays with baking paper.
  2. Using an electric mixer, beat the butter, sugar and vanilla until very light and creamy. Add the egg and mix until well combined.
  3. Fold in the flour until you have a soft but useable dough. If  it’s too wet add some flour a little at a time until you reach the correct consistency.
  4. Take teaspoons-ful of mix and roll into a ball with floured hands. Place on a baking tray a few cms apart and using a floured finger gently press the center of each ball to make a well. Spoon some of the jam into each biscuit.
  5. Bake in the oven for 15 mins or until they are nice and golden.  They will still be soft.
  6. Allow to cool on the tray until they become firm.

Monte Carlos

montecarlos

Recipe adapted from here

Ingredients

Biscuits

  • 200g unsalted butter, room temperature
  • 150g caster sugar
  • 1 tsp vanilla bean paste
  • 1 egg
  • 185g self raising flour
  • 95g plain flour
  • 75g coconut

Filling

  • 100g unsalted butter, room temperature
  • 330g icing sugar mixture
  • 1 tsp vanilla bean paste
  • 2-3 tbs milk
  • strawberry or raspberry jam

Instructions

  1. Preheat oven to 180℃ or 160℃ for fan-forced.  Line 2 trays with baking paper.
  2. Using an electric mixer, beat the butter, sugar and vanilla until very light and creamy. Add the egg and mix until well combined.
  3. Fold in combined flours and coconut.
  4. Take spoons-ful of mix and roll into a ball with floured hands. Place on a baking tray a few cms apart and using a lightly floured fork, gently make indentations on the top of each ball.
  5. Bake for 12-15 mins.
  6. Remove biscuits from the oven and allow to firm up on trays for 5 mins.  Place on a wire rack and allow to cool.

For the Filling

  1. Beat butter, sugar and vanilla together until light and fluffy.
  2. Add enough milk to make a smooth consistency.  Refrigerate until ready to use.

To Assemble

  1. Pair up biscuits with matching sizes.
  2. Spread jam on one biscuit of each pair.
  3. Pipe or spread cream mixture on other biscuit of pair
  4. Sandwich pairs together and allow to set

Melting Moments

meltingmoments

Recipe adapted from here

Ingredients

  • 125g unsalted butter, room temperature
  • 115g plain flour
  • 45g icing sugar mixture
  • 50g custard powder

For the filling

  • 60g butter, softened, extra
  • 110g icing sugar mixture, extra
  • Strawberry Essence
  • Pink Food colouring

Instructions

  1. Preheat oven to 160°C. Line 2 oven trays with baking paper.
  2. Use an electric mixer to beat butter until pale and creamy.
  3. Fold in the combined flour, icing sugar and custard powder.
  4. Spoon mixture into a piping bag with a large fluted/star shaped nozzle.  Pipe star-shaped balls onto baking tray a few cms apart
  5. Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through. Remove from oven and set aside for 30 minutes to cool.

For the filling

  1. Use an electric mixer to beat the extra butter and icing sugar in a bowl until light and fluffy.
  2. Add the strawberry essence to taste.  Add a drop or two of food colouring to achieved desired colour.

To Assemble

  1. Pair up biscuits with matching sizes.
  2. Pipe or spread cream mixture on one biscuit of each pair
  3. Sandwich pairs together and allow to set
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