Melting Moments Shortbread Biscuits

Name: Melting Moments Shortbread Biscuits
Prep time: 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 1 c. plus 2 tbsp. (250 g.) butter, room temperature; 3/4 c. (80 g.) powdered sugar; 2 c. (250 g.) cake flour; 3/4 c. (80 g.) custard powder or cornstarch; 1/2 tsp. pure vanilla extract; 1/4 c. plus 2 tbsp. (80 g.) butter, softened; 1 1/2 c. (160 g.) powdered sugar, plus more for dusting; 1/2 tsp. pure vanilla extract

Former royal chef Carolyn Robb whips up these bite-size, easy-to-make treats.

By Carolyn RobbPublished: May 14, 2022

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Yields:

Prep Time:

15 mins

Total Time:

1 hr 15 mins

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Forget Oreos! These Melting Moment shortbread sandwich biscuits (or, for us Americans, cookies) are cookies fit for a king or queen. And once you have a bite, you'll feel like royalty yourself. Don't believe us? Well, these cookies were a go-to for former royal chef Carolyn Robb, who's an expert at dreaming up melt-in-your-mouth flavor combinations.

Two of our favorite flavor combinations are pecan biscuits with dulce de leche filling and cappuccino biscuits with chocolate filling. In the video above, Robb walks us through the process of making both cookies—and peppers in some fun tidbits about the royal family, including stories involving Queen Elizabeth II herself!

Quick Tips:

If you're making the coffee-chocolate variation, simply add 1 tbsp. coffee powder to the biscuit dough and 1 tbsp. unsweetened cocoa powder to the buttercream. If you're making the pecan-dulce de leche variation, add 30 g. ground pecans to the biscuits, and instead of making the buttercream, simply use store-bought dulce de leche. The Melting Moments will stay good in an airtight container at room temperature for up to 5 days.

Tried this recipe? Let us know how they came out in the comments below!

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Ingredients

For The Biscuits

1 cup
plus 2 tbsp. (250 g.) butter, room temperature
3/4 cup
(80 g.) powdered sugar
2 cups
(250 g.) cake flour
3/4 cup
(80 g.) custard powder or cornstarch
1/2 tsp.
pure vanilla extract

For The Buttercream

1/4 cup
plus 2 tbsp. (80 g.) butter, softened
1 1/2 cups
(160 g.) powdered sugar, plus more for dusting
1/2 tsp.
pure vanilla extract

Directions

Make The Biscuits
1. Step 1Preheat oven to 350°F (180°C) and line 2 sheet pans with parchment paper or silicone mats.
2. Step 2In a food processor (or in a large bowl, using an electric mixer on medium speed), pulse butter and sugar until light and creamy. Add flour, custard, vanilla, and any additional flavorings, then continue to pulse until dough is texture of coarse bread crumbs.
3. Step 3Transfer dough to a bowl, then roll dough between palms of your hands into balls the size of a walnut. Gently press between your palms to flatten and arrange on prepared sheets. Press surface of dough with a cookie stamp or tines of a fork.
4. Step 4Bake until lightly golden, 10 to 12 minutes. Let cool slightly, then transfer biscuits to wire racks and let cool completely.
Make The Buttercream And Sandwiches
1. Step 1In food processor (or in a medium bowl, using electric mixer on high speed), pulse butter until lightened and smooth, about 1 minute. Add sugar, vanilla, and any additional flavorings and process until very light and creamy, about 5 minutes.
2. Step 2On a work surface, turn half of cooled biscuits flat side up. Using an offset spatula or spoon, spread a generous amount of buttercream onto each overturned biscuit. Place a second biscuit, flat side down, on top of buttercream, pressing gently to adhere.
3. Step 3Lightly dust tops with sugar.