The UK heatwave has had me craving tropical flavours and quick, easy bakes – avoiding turning the oven on for more than absolutely necessary has been essential these last few weeks, though I still love to bake! These mango melting moments are simple to make and even easier to eat: the light biscuits practically melt in your mouth, and the fresh mango buttercream is irresistibly moreish, if I say so myself. Think of them as a tropical twist on Viennese biscuits (you can see my recipe for a rose Viennese whirls here!). To make them, you will need:
40g caster sugar
125g plain flour
125g butter, softened
1/2 tsp vanilla extract.
For the buttercream:
2tbsp mango purée, made by blitzing a mango in a food processor. Use the rest to top your porridge!)
62g icing sugar.
Preheat the oven to 170C/ 150C Fan and line a baking tray. Make the biscuits by measuring the butter, flour, cornflour, caster sugar and vanilla into the bowl of an electric mixer with paddle attachment. Beat on a low speed to combine, until the mixture just starts to come together.
Bring the dough together in your hands, handling as lightly as possible. Pinch off small chunks of dough (about a teaspoon each) and roll into round balls. Place them on the tray, spaced well apart. Dip the back prongs of a small fork in a ramekin of water, then gently press down the middle of each biscuit. Be careful not to press all the way to the bottom, just make firm lines in the dough.
Bake for 20 minutes or so, until the cookies are firm on the bottom but have not taken on too much colour. They will be fragile when warm, so allow to cool for 5 minutes on the tray before transferring to a wire rack. Meanwhile, make the icing by blitzing the mango purée and icing sugar in a blender for a few minutes to make a whipped buttercream. If your icing is runny, add a little more icing sugar – it needs to be stiff enough to sandwich the biscuits. Leave to firm in the fridge while the biscuits cool.
Once completely cool, sandwich pairs of biscuits together with the icing, “forked” sides outward. You’ll need about a teaspoon of icing to sandwich each. If you’re not going to eat them straight away, sandwich them when you’re ready to serve the mango melting moments or they will go soggy.
What are you baking this weekend?
Recipe adapted from Food52.