Macadamia & Davidson Plum Melting Moments
A New Biscuit Recipe - Friday Food Chat with Kath
I love a good melting moment. The shortbread like biscuits sandwiched between a buttercream style filling and basically biscuit perfection in my view.
I have a few recipes on my blog for melting moments - there are the more simple ones, and others I’ve merged a combination of two themes together.
This new melting moment recipe started life as rose and pistachio melting moments. I tested the recipe and just felt like it needed a lot more work. I’ve parked the idea for a bit, and I hope to return it to soon.
I decided I still needed a melting moment in my near future, so I considered what other flavour combinations I could try. I’d been meaning to try some Davidson Plum powder we’d been gifted ages ago in recipes, but never got to it. So now felt like as good a time as any.
Davidson Plum is a native Australian ingredient. The Davidson Plum aren’t really plums, only like other plums in appearance, and are particularly sour. Using them as a freeze fried powder is the most common way I have seen this ingredient used. However, traditionally Indigenous Australian’s have eaten this fruit, known as ooray, raw and used it for medicinal purposes.
This fruit has a deep purple colour, so using the powder in something like an icing will give it a great colour. I have suggested alternatives in the linked blog post if you can’t access Davidson Plum powder - but really any similarly coloured freeze dried fruit powder will be great.
Check out more recipes over on the paid version of this newsletter feat. A Ginger Sponge Cake, Salmon Herbed Pikelets and A Caramel Ginger Pudding. See the whole archive here and sign up to support my work and get it all straight to your inbox or Substack feed!
Crunchy Cinnamon Biscuits
This recipe, for reasons unknown to me, has been super popular on my blog recently. Everyone seems to be searching for a crunchy cinnamon biscuit recipe! Besides their apparent popularity, they are a really nice and easy to make biscuit that could be easily adapted to other spices (Pumpkin spice anyone?!).
If you enjoy these newsletters and want more baking, food and cookbook chat, I invite you to join me over on my paid newsletter Extra Food Chat with Kath today.
Paid subscribers get to share in my Heirloom Recipe Series were I am baking my way through my Grandma’s handwritten recipes and are immersed in more cookbook chat so you can more easily decide which cookbooks to add to your collection next.
Upgrade now by clicking the upgrade button below, to join a little community of food and cookbook lovers, and have a bit more food chat in your life.
