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Salted caramel melting moments in a plate. There are 6 melting moments in the plate, drizzled with powdered sugar and caramel sauce. On the back is a wire rack topped with more melting moments, and a cup of tea on the left side.

Salted Caramel Melting Moments | Classic Melting Moments with a Caramel Twist

Salted caramel melting moments are a twist on the classic Australian biscuit. They feature a buttery melt in the mouth shortbread biscuit sandwiched with a salted caramel buttercream frosting. Perfect to enjoy with tea.
Course Afternoon Tea, Dessert, Hi Tea
Cuisine Australian
Keyword Melting Moments, Salted Caramel
Prep Time 35 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Calories 400 kcal


Biscuit Dough:

  • 1 cup / 250g butter, softened
  • 1 teaspoon vanilla essence
  • 1/2 cup / 80g icing sugar (powdered sugar). plus more for garnish (see note 1)
  • 1 1/2 cup / 225g plain flour
  • 1/2 cup / 75g cornflour / cornstarch

Salted Caramel Buttercream Frosting:

  • 1/3 cup /80g butter
  • 1 cup /110g icing sugar / powdered sugar
  • ¼ cup salted caramel sauce
  • teaspoon vanilla essence
  • teaspoon salt flakes


For the biscuit dough:

  1. Preheat oven to 160 C / 320 F (140 C fan forced).
  2. Place softened butter and vanilla essence in a large bowl. Sift icing sugar on top, and beat with an electric mixer until pale and creamy.
  3. Sift the flour and cornflour over the butter mixture, and stir through with a wooden spoon till a soft dough is formed.

  4. Flour a teaspoon and your hands, and then roll heaped teaspoonfuls of the mixture into balls and place on baking trays lined with butter paper. It is also possible to use a cookie dough scoop for this step.
  5. Place the balls 3cm apart on the lined trays. Dust a fork in flour (or icing sugar) and use the tines of the fork to gently flatten the melting moments. This creates the signature melting moments design.
  6. Bake in the preheated oven for about 14 - 18 minutes, swapping the trays halfway through, until the biscuits are pale golden and cooked through. Remove from the oven, and let them cool on a wire rack.

For the salted caramel buttercream frosting:

  1. Use an electric mixer to beat the butter in a small bowl until pale and creamy.
  2. Add icing sugar along with the salted caramel sauce. Beat on low speed until combined and smooth.

  3. In case the frosting is too soft, add more icing sugar or keep it in the fridge for a couple of minutes to stiffen up.
  4. Use a butter knife to spread a little buttercream on the base of a cooled biscuit, and sandwich it together with another biscuit. Repeat till all biscuits are made. This recipe will make about 18 - 20 biscuits. Nutrition has been calculated based on a serving size of 2 biscuits.

  5. The melting moments can be kept in an airtight container in a cool place for 4 - 5 days.

Recipe Notes

Icing sugar, powdered sugar, confectioner’s sugar, 10X sugar are all the same thing. What they are is granulated white sugar that has been pulsed to a powder, and then mixed with a small amount of cornflour (or cornstarch). Icing sugar tends to clump, so it’s always best to sift it before using. In case there are any clumps, just press it down with a spoon.
In case you don’t have any, it is possible to make your own - just pulse 1 cup of granulated white sugar in a spice grinder with 1 tablespoon of cornflour / cornstarch till a fine powder is formed.
There are types of icing sugar available in Australia - pure icing sugar which is just icing sugar pulverized into powder, and icing sugar mixture which is sugar pulverized into powder, mixed in with cornflour / cornflour.