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Lemon and Raspberry Melting Moments

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20


  • 150 g unsalted butter, at room temperature
  • 75 g icing sugar, plus extra to dust (optional)
  • Zest of 1 lemon
  • 25 g cornflour
  • 150 g self-raising flour
  • Seedless raspberry jam to fill the middle; I used around half a 340g jar


  1. Preheat the oven to 180 degrees C and line 2 baking trays.
  2. Place the butter, sugar and lemon zest into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.
  3. Add in the cornflour and self-raising flour.
  4. Mix until a soft dough forms.
  5. Grab pieces of dough and roll into a ball, I made all of mine 20g and weighed every single one to ensure they were the same size.
  6. Place on the baking sheet and then either with your thumb or the end of a small rolling pin make an indentation in the centre of the dough ball.
  7. Place in the oven for 10-13 minutes until risen and slightly golden around the edges.
  8. Remove from the oven and leave to cool on the trays. Once cooled completely, using the back of a teaspoon, place a little jam into the middle of each melting moment and smooth.
  9. Dust with icing sugar, if desired.
  10. Melting moments will keep in an airtight container at room temperature for around 5 days.

Recipe Notes

Recipe from Annie Bell's Baking Bible