Passion Fruit Melting Moments | Cooking with Nana Ling

There’s only one way to make Melting Moments even better, and that’s to top two cookies with a generous amount of passion fruit buttercream!

Use this passion fruit melt-in-your-mouth recipe to create a truly unforgettable version of this melt-in-the-mouth treat.

Recipe for Passionfruit Melting Moments

This recipe is based on a classic Melting Moments recipe recorded by Nana Ling in her March 1, 1940 handwritten recipe book.

Ingredients for Passionfruit Melting Moments

You only need 5 simple ingredients to make the cookies:

• butter
• powdered sugar
• vanilla extract
• regular flour (all-purpose flour)
• cornmeal.

You’ll also need a passion fruit or two and some extra butter and powdered sugar to make the buttercream.

You can find the amounts for each ingredient in the recipe card at the end of this post.

Create passion fruit melting moments

Start by preheating the oven to 170 degrees Celsius (convection) (340 degrees Fahrenheit) and line a baking sheet with parchment paper.

Beat the butter, powdered sugar and vanilla extract until the mixture becomes light in colour.

Gradually stir in the sifted flour, 1/3 at a time, using a rubber spatula.

Using floured hands, roll the mixture into small balls (about 3/4 tablespoon full).

You should end up with 12 balls.

Place the balls on a baking sheet lined with parchment paper. Leave at least 3 cm between each one on the tray.

Flatten each ball lightly with a fork (form a fork pattern on the top of each cookie).

Bake for 15 minutes or until the cookies turn a pale yellow golden color and are firm to the touch.

Allow to cool on tray for 5 minutes before transferring to a refrigerated section.

Passion Fruit Buttercream Frosting

To turn your Melting Moments into Passionfruit Melting Moments, you’ll need some extra butter and powdered sugar along with a passion fruit or two to whip up passion fruit buttercream.

These are my favorite melt-in-your-mouth moments – you just can’t beat the smooth and buttery shortbread combined with the sweet and savory passion fruit buttercream.

Prepare the buttercream only after the cookies have completely cooled.

When done, beat together the butter and powdered sugar until soft and fluffy.

Stir in the passion fruit pulp.

Place about a tablespoon of buttercream on the flat side of one cookie and place another on top, flat side down, gently pressing together until the filling reaches the edges of the cookie.