Moving down from the Sunshine Coast where we tried Maureen’s Asparagus and Potato Tart, is the second stop on our 10-part journey. It’s the Gold Coast which is about a three-hour drive south of the Sunshine Coast and where we find Liz, from Mother Hubbard’s Cupboard. Liz is a fairly new blogger and one of her recent posts was a favourite recipe of mine, Melting Moments with Passionfruit Cream.
I’ve put these Melting Moments into my ‘nostalgia’ category because when I was six I was given a cookbook called, ‘Look I Can Cook with a Little Help From Mum’ that had a recipe for melting moments with passionfruit icing. It was one of the first recipes I ever made. And what a mess! The flour does tend to fly around.
Liz and I have known each other for quite a few years. We both went to the same church where she was one of the singers up on the stage while I sat very quietly in one of the back rows. An accomplished music teacher and singing coach, she recently moved to the Gold Coast and we’ve kept in touch via facebook. A few months ago Liz was inspired to begin a blog because the one thing she enjoys as much as music is cooking.
Liz is extremely organised and knows how to stretch a dollar. She provides a service where you can invite her into your home and she will show you how to organise your kitchen, how to shop from a list and save on food bills, learn not to be wasteful and grow your own produce from whatever space you have. And if you don’t want her to do all that for you, perhaps she will sing to you!
Liz is also a Thermomix demonstrator and so the recipes on her blog also include Thermomix versions.
She named her blog after Mother Hubbard’s bare cupboard because she believes even with very little means you can live and eat well by being just a little bit clever.
These melting moments are just wonderful. Both Liz and I agree that store-bought melting moments or even the ones you buy in cafes usually turn out to be a massive disappointment. Crumbly rather than buttery and dry rather than moist, the biscuits usually don’t ‘melt’ which is what you’re absolutely expecting.
These melting moments will definitely melt in your mouth and Liz says it’s all because of the butter. Yes, to enjoy these you cannot afford to have a fear of butter! The biscuits are light, they’ll definitely melt in your mouth and the creamy and smooth and sweet-but-tart passionfruit cream is the best compliment for these cookies. If you’re sensitive to gluten, Liz says the recipe works equally well with GF flour.
- For the biscuits/cookies:
- 500gms (1lb) butter, softened
- 8 tbspns icing (powdered) sugar
- 3 cups plain flour
- 8 tbspns cornflour
- For the icing/frosting:
- 150gms (5.3ozs) cream cheese
- 50gms (1.8ozs) butter
- pulp from 3 passionfruit
- 2 cups icing (powdered) sugar
- lemon juice
- Preheat oven to 140C (285F).
- Line 2 baking trays with baking paper.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Sift flours and gradually add to butter mixture. Mix well.
- With hands dusted with cornflour, mix tablespoons of mixture in your hands and roll into balls. Gently press down onto trays.
- Using a fork dipped in cornflour, press tines of fork onto biscuit.
- Place in oven for 25-30 minutes.
- Note: These biscuits do not change colour during the cooking process. If they start to go brown, they have been cooked for too long or on too high a heat. Biscuits will feel soft when first out of the oven but leave to rest on trays for 5 minutes and they will harden up.
- Remove biscuits from trays and place on a wire rack to cool.
- Sandwich biscuits together with icing.
- Mix all ingredients except lemon juice in a bowl. If not desired consistency, add a little lemon juice.
This girl knows her food and she certainly can cook. To keep up with what’s in Liz’s cupboard, you can follow her on Instagram or visit her blog.
If you liked this recipe, you’re welcome to share it!
Tomorrow we’re making something sticky.