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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


  • Preheat the oven to 180 degrees C and line 2 baking trays.
  • 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.
  • Add in the cornflour and self-raising flour.
  • Mix until a soft dough forms.
  • 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.
  • 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.
  • Place in the oven for 10-13 minutes until risen and slightly golden around the edges.
  • 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.
  • Dust with icing sugar, if desired.
  • Melting moments will keep in an airtight container at room temperature for around 5 days.


Recipe from Annie Bell's Baking Bible