Friday, 30 December 2011

Mary-Anne's Melting Moments.

      These are currently my complete favourite sweet treat. I cannot begin to describe how utterly gorgeous they are! Cake sex! Messy, make you moan, and finished far too quickly.
      Ahem....Anyway, this was my third attempt at making these and they finally looked like what they're supposed to look like. The recipe is from Mary-Anne Boerman's blog and is a recipe she used in the Great British Bake Off.

  • 250g Plain flour
  • 58g Cornflour
  • 58g Icing sugar
  • 250g Unsalted butter at room temp.
  • 1 tsp Vanilla extract.
  • Food colouring (Optional)
For the filling:
  • 125ml milk
  • 2 tbsp Plain flour
  • 110g Unsalted butter at room temp.
  • 110g Caster sugar
  • 1 tsp Vanilla extract
  • Seedless Jam  
  1. Put the butter and sugar in a bowl and mix together until pale and fluffy.
  2. Add vanilla extract and mix in.
  3. Sift the flour and cornflour, add to the butter mixture and mix well until smooth.
  4. Now, if you want, you can add a line of food colouring to the inside of a piping bag, this will pimp the biscuits up, or you can have them plain. 
  5. Spoon the mixture into a piping bag fitted with a large star nozzle.
  6. Pipe circles of the mixture onto a baking paper lined baking tray. Pipe a circle of about 3-3.5cm diameter finishing in the centre and lifting the nozzle to form a small peak. Place each swirl at least an inch apart. You should get about 30 biscuits from the mixture at this size.
  7. Place the trays of biscuits in the freezer for 15-20 mins. This will help them hold their shape when baked.
  8. Preheat the oven to 200c/180c Fan
  9. Bake the biscuits for about 12 minutes until pale golden and turning very slightly brown at the edges.
  10. Leave to cool for 10 minutes before turning out onto a cooling rack. Be gentle with them.


  1. Put the milk and flour in a small saucepan and heat whilst whisking.
  2. Keep going until the mixture thickens, then keep going for 1 more minute.
  3. Pour the mixture onto a plate and cover, leave to cool completely.
  4. Beat the sugar and butter until pale and fluffy, and then beat a bit more, the more pale and fluffy the better. 
  5. Add the cooled milk mixture and vanilla extract and mix in for at least 10 minutes.
  6. Put 3-4 tbsp of jam into a bowl and stir for a bit with a fork to even any lumps in the jam out.
  7. Using a teaspoon, spoon jam onto the bases of half the biscuits.
  8. Spoon the buttercream mixture into a piping bag fitted with the large star nozzle and pipe mixture onto the bases of the other half of the biscuits.
  9. Put jammy halves together with creamy halves.
  10. Sprinkle with a little icing sugar.
  11. Eat. Moan with joy. Realise they've all gone. Cry. Return to Step 1....

The red swirls would have been more defined if I'd been less generous with the food colouring.

THE nicest buttercream!

Melt-in-the-mouth gorgeousness!

Some tunes for these beauties because they're the best!

Dear melting moments, nothing compares to you....
"It's been 7hrs and 15 days..." Yes, but enough about your marriage Sinead!

Robert Smith heard about these and then wrote Just Like Heaven for them! Oh yes!

..and then you eat them all :( and you think Good thing, where have you gone?


  1. I can not express in words how much I love these biscuits . They are heaven. I did some in chocolate and I highly reccomend them. Love the music choices as always.

  2. right thats it - put them in a box please - you know the address , name your price!

  3. @cakeboule I think a lifetime's supply would be my desert island luxury, and yup, chocolate ones would do it for me!

    @Swaffy You think I'd trust people to deliver these priceless artifacts!?! I'll bring a car load down next time :) x

  4. I so want to make these! Viennese whirls are my all time favourite home-made biscuit. Gotta give these pretties a go some time soon. Especially after your description of them :)