Melting Moments and Chocolate Butter Cream

So our twin group get together has come around again and after several weeks of making kiddie fun food I wanted to make something that the Mamas could enjoy as well. I knew my week was going to be a hectic one so it had to be something uber delicious but with very little effort so I decided on melting moments.

I love melting moments, I think it's all that butter! It's also slightly magical the way the biscuit just crumbles and melts that makes it so much fun to eat.

I had a recipe that made the most stellar biscuits but I lost it. It was scribbled on a piece of paper that is normally tucked in a cook book but it's gone. I am terrible disorganised in the way I have my recipes kept. Some are scribbled on pages within cookbooks, some are just torn bits of paper from note pads and none are in a folder or any kind of smart system. I'm just chaos and one day I will get around to making my cooking life easier. But until then this recipe from taste.com.au will have to do. It's delicious.

Melting Moments with Chocolate Butter Cream

250g butter (room temperature)
1/3 cup icing sugar (sifted)
1 and 3/4 cup plain flour
1/3 cup cornflour
1 teaspoon vanilla essence

Chocolate Butter Cream
65g butter (softened)
2/3 cup icing sugar
1 teaspoon vanilla essence
1 heaped tablespoon cocoa powder

1. Preheat oven to 160 degrees and line a couple of baking trays with baking paper.

2. Beat the butter, icing sugar and vanilla essence until fluffy and pale and creamy.

3. Sift the flour and cornflour into it and mix on low until well incorporated and a crumbly soft dough forms.

4. With your floured hands roll small balls and place them on lines tray about 5cm apart. Dip your fork into the flour and flatten the balls into a flat but not too thin biscuit.

5. Bake for 15 minutes. Don't bake too long as you want to retain the pale colour of the biscuit and baking too long will make the edges brown. Cool on tray before putting icing.

6. To make chocolate butter cream simply add all ingredients and mix well.

7. When biscuits are completely cool put chocolate cream on one half and sandwich with another biscuit.

Maltesers Slice

This will be my second recipe made using the ever delicious always scrumptious Maltesers. I can not describe what it is about it that I love so much but I just know I do and I'm not alone. It's just so addictive. I have made a healthier Maltesers treat, Maltesers Fudge, a low fat low sugar calorie conscious Weight Watcher's version. This one is NOT. It's jam packed with malt and chocolate goodness.

I must admit that I do think this is a tad too sweet for my palate. The recipe I followed is an Eric Lanlard's recipe Malteser Square. The next time I make it (oh there most certainly will be a next time) I will use a semi sweet chocolate as opposed to the milk chocolate the very French and very cute Eric Landlard uses.

This is a super easy recipe, one for the time strap cook (moi!). It's melt, stir, tray and chill. In under 15 minutes you'll be done. Enjoy.

Maltesers Slice

100g butter
200g milk chocolate (or semi sweet if you prefer less sweet)
3 tablespoons golden syrup
225g Digestive biscuits
approx 300g Maltesers
75g white chocolate

1. Grease a 20 inch shallow tin - or skip the greasing and use silicone bake wear.

2. Crush the biscuits. I put them in a plastic bag, grab the rolling pin and bash my stresses away (very therapeutic)

3. Melt butter, chocolate and golden syrup.

4. Mix in crushed biscuits. Let cool a little because the next step is to stir in about 250g Maltesers.
*** if you put the Maltesers in when chocolate mixture is very hot all the chocolate coating will melt****

5. Once mixed pour into tin. I use some of the remainder chocolate balls to garnish the top randomly and I eat the rest.

6. Chill for 2 hours or more.

7. Cut into small square or rectangular slices, melt some white chocolate and drizzle over to finish.