You know those bakes that somehow feel like a hug? This is one of them. Bero Melting Moments — they’re not posh, not trendy, but they are perfect. Buttery shortbread biscuits, so soft they barely hold their shape, sandwiched with sharp lemon or sweet passionfruit icing that sticks to your fingers and your memory.
I remember making these with my nan, who didn’t bother with measuring spoons or piping bags. She’d slap icing between two biscuits with a butter knife and hand me one before they’d cooled properly. I always burnt my mouth. Never learned.
Anyway — these little lovelies are dangerously easy to make, and even more dangerous to leave on the counter unsupervised.
Why You’ll Love This Melting Moments Recipe
- That texture. Like biting into a buttery cloud.
- The flavour’s real. Nothing artificial — just good vanilla, real butter, and tangy citrus.
- Flexible icing. Lemon for the classic touch, passionfruit if you’re feeling tropical.
- Old-school joy. Feels like something from your gran’s biscuit tin. In the best way.
Ingredients
For the Biscuits:
- 250g unsalted butter, softened
- 1 tsp vanilla extract
- ½ cup soft icing sugar, sifted
- 1½ cups plain (all-purpose) flour
- ½ cup cornflour (cornstarch)
For Lemon Icing:
- 100g unsalted butter, softened
- 2 cups icing sugar, sifted
- 2 tsp lemon zest
- 1 tsp lemon juice
For Passionfruit Icing:
- 80g unsalted butter, softened
- 2 cups icing sugar, sifted
- 4 tbsp fresh passionfruit pulp
- 1 tbsp lemon juice
How to Make Bero Melting Moments
- Preheat oven to 180°C (or 160°C fan). Line two trays with baking paper.
- Beat the butter, vanilla, and icing sugar together until soft and fluffy — start slow or you’ll end up with sugar all over your jumper.
- Using a spatula, gently fold in the flour and cornflour in thirds. Don’t overwork it. Just bring it together.
- Scoop 1-tablespoon portions of dough onto your trays. Roll gently into balls — lightly flour your hands if it’s sticking.
- Press each one with a fork till about 1cm thick. Don’t flatten them into pancakes.
- Bake for around 15 minutes. Swap trays halfway through so they bake evenly. You’re after pale gold, not golden brown.
- Cool completely on trays. They’re delicate — move them too soon and they’ll crumble.
- While cooling, make your icing of choice. Beat butter until smooth, then slowly add icing sugar in thirds (unless you fancy a sugar storm). Stir in lemon zest and juice — or the passionfruit mixture — then whip till fluffy.
- Pair biscuits roughly by size. Pipe or spread icing onto half, then gently sandwich with the others.
- Chill them for an hour so the filling firms up. Bring to room temp before serving — they’re softer, dreamier that way.
Common Mistakes and How to Dodge Them
Why are my biscuits spreading too much?
Butter too soft. Next time, chill the dough for 10 minutes before baking.
They’re dry. What happened?
Possibly overbaked. You want pale, not browned. Set a timer.
Icing keeps squishing out.
That’s normal if they’re too warm. Chill the filled biscuits before serving and avoid heavy hands.
Why does the dough feel too soft to handle?
Humidity or overmixing. Try chilling the dough a bit or flouring your hands as you roll.
Storage and Reheating
Fridge: Airtight container, up to 5 days. The icing firms up nicely, but they’re best if brought to room temp before eating.
Freezer: Unfilled biscuits freeze well for 2–3 months. Layer with parchment to avoid sticking.
Reheating: No real need — they’re best cold or at room temp. You can microwave for 5–10 seconds if desperate for that melty centre.
Frequently Asked Questions
Can I use margarine instead of butter?
Technically, yes — but don’t. You’ll lose that richness and the whole point of these is the buttery melt.
Do I have to use piping bags for the icing?
Nope. A knife or spoon will do. Just don’t overfill or it’ll ooze out the sides.
Why sift the icing sugar?
Because clumps ruin the dream. Always sift, even if it feels fussy.
Can I make them gluten-free?
Yes — use a gluten-free plain flour blend and add a pinch of xanthan gum for structure. Test one batch first.
Nutrition Facts (Per Serving)
- Calories: 335 kcal
- Carbohydrates: 36g
- Protein: 2g
- Fat: 21g
- Saturated Fat: 13g
- Trans Fat: 1g
- Cholesterol: 54mg
- Sodium: 4mg
- Sugar: 21g
- Fibre: 0.4g
- Iron: 1mg
- Calcium: 8mg
More Bero Recipe:
Bero Melting Moments
Description
Bero Melting Moments are soft, buttery shortbread-style biscuits that crumble on first bite and melt into vanilla-citrus bliss. Filled with lemon or passionfruit icing, these nostalgic bites are rich, delicate, and dangerously moreish — the kind of treat you make “for guests” and end up eating three of before they arrive.
Ingredients
For the Biscuits:
For Lemon Icing:
For Passionfruit Icing:
Instructions
- Preheat oven to 180°C (160°C fan). Line two baking trays.
- Beat butter, vanilla, and sugar until soft and fluffy.
- Gently fold in flour and cornflour in three parts.
- Scoop 1 tbsp portions onto trays and roll into balls.
- Press down gently with a fork.
- Bake for 15 minutes, rotating trays halfway.
- Cool completely on trays.
- For icing, beat butter, add sugar gradually, then mix in lemon zest/juice or passionfruit.
- Pipe or spread icing onto half the biscuits and sandwich.
- Chill for 1 hour. Bring to room temp before serving.
Notes
- Use softened, not melted butter — it’s the backbone of that crumbly texture.
- For the best melt, don’t skip chilling the filled biscuits before serving.
- Want smaller biscuits? Use a teaspoon scoop and reduce bake time to around 10–12 minutes.
- Lemon icing is tangier; passionfruit is sweeter — both work, depending on your mood.