I was inspired to make these simple vanilla sprinkle melting moments after eating some delicious biscuits made by The Flour Millers Wife. Em of The Flour Millers Wife is based in Manildra NSW and bakes delicious biscuits that are sold in a few stores across the Central West of NSW.
I have been following Em on Instagram for a little while, and always thought the biscuits she makes look so good. I managed to find some when I was in Orange recently and they tasted as good as they looked!
I especially enjoyed Em’s Sprinkle Yo-Yos, which are what gave me the inspiration to make these melting moments. I’m not sure exactly what the difference between melting moments and yo-yos are, or even if there is much of a difference. But since I have adapted my original melting moment recipe to make these, I haven’t altered the name.
Biscuits by The Flour Millers Wife I bought in Orange - Two packets of honey jumbles, white chocolate and cranberry biscuits and the Sprinkle Yo-Yo Biscuits.
My version are very different from Em’s which are much smaller and have a softer crumblier style biscuit, but I think that’s the joy of finding inspiration in what other people bake. It’s not about replicating it exactly, but using it as inspiration to create a new recipe.
And this way I can enjoy my own melting moments, and still look forward to having some of The Flour Miller’s Wife’s creation next time I am in the Central West! Thank you for the inspiration Em! And keep any eye out for her biscuits if you are around Orange, Molong or Carcoar - and in the mean time, have a go at the recipe below!
Vanilla Sprinkle Melting Moments
Ingredients:
300g unsalted butter, softened
1 tsp vanilla bean paste
1 tsp vanilla extract
100g icing sugar/mixture
420g plain flour
50g custard powder
Ingredients for the filling:
80g unsalted butter, softened
200g icing sugar/mixture
1 tsp vanilla bean paste
Sprinkles/100s and 1000s, to decorate
Method:
Preheat oven to 145 degrees Celsius, and line three large baking trays with baking paper.
In the bowl of a stand mixer using the paddle attachment, beat the butter, sugar and vanillas until creamy.
Add the flour and custard powder to the creamed butter, and mix on the lowest speed until a dough forms.
Roll teaspoonfuls of the dough into balls and place on the prepared trays (you should end up with 40-44 individual dough balls/biscuits) leaving a little space in between each (they won’t spread much when baking). Then lightly press down each ball with the back of a fork so they flatten out a little. Dip your fork in flour if it is sticking to the dough.
Bake for 25 minutes. They will be cooked when the undersides of the biscuits are lightly golden. To ensure a even bake, rotate the baking trays in the oven around half way through.
Allow to cool on their trays.
Once the biscuits have cooled make the filling by beating all the ingredients except the sprinkles in the bowl of a stand mixer using the paddle attachment or by using a hand held mixer. Mix until light and fluffy and everything is well combined.
Pair up the cooked biscuits, and turn one from each pair over so the underside is facing up. Spread or pipe the filling on to the underside of one biscuit in each biscuit pair, then gently sandwich the paired biscuits together.
Pour some sprinkles into a bowl and dip the edges of each sandwiched biscuit into it, pushing the sprinkles into the sides of the filling.
Leave the biscuits for half an hour or so for the filling to firm up a bit (you can do this in the fridge in warmer weather). Biscuits will store well in an airtight container for a few days.
Makes 40-44 individual biscuits and 20-22 sandwiched biscuits.
