Sophie Hansen’s Orange & Rhubarb Melting Moments Recipe

Orange & Rhubarb Melting MomentsOrange & Rhubarb Melting Moments
Menu item
Serves 24 biscuits
Prep time
Cook Time

Looking for a surefire hit to take to your next gathering? Look no further than Sophie Hansen’s delightful Orange and Rhubarb Melting Moments recipe from her cookbook “What Can I Bring?”

What Can I Bring? By Sophie Hansen
What Can I Bring? By Sophie Hansen

These delicate treats, with their vibrant pink filling, are sure to enchant any crowd. Sophie’s tip to bake them a touch longer ensures they maintain the perfect balance of crumbly and melt-in-your-mouth texture, avoiding any risk of sogginess.

Whether you’re a seasoned baker or a novice in the kitchen, these cookies are a breeze to make and an absolute joy to share.

Perfect for picnics, potlucks, or simply as a sweet indulgence to enjoy at home, these melting moments will quickly become a staple in your repertoire.

Images and text from What Can I Bring? By Sophie Hansen, photography by Sophie Hansen. Murdoch Books RRP $49.99.




Orange & Rhubarb Melting Moments
Orange & Rhubarb Melting Moments


  • 1 cup (250 g) unsalted butter, at room temperature
  • 80 g (2 ¾ oz) icing (confectioners’) sugar
  • Zest of 1 orange
  • 1 tsp vanilla paste
  • 1/3 cup (50 g) custard powder
  • 1 2/3 cups (250 g) plain (all-purpose) flour
  • A pinch of salt


  • 100 g (3 ½ oz) butter, softened
  • 2 cups (250 g) icing (confectioners’) sugar
  • 3 Tbsp rhubarb or plum jam
  • 1 Tbsp orange juice, plus extra if needed



Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream for a few minutes until pale and fluffy. Or you can use a large bowl and an electric mixer. Add the zest and vanilla and beat again. Fold in the custard powder, flour and salt. Turn the dough out onto your benchtop and divide in two, then form each half into a sausage shape. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 170°C (325°F) and line two baking trays with baking paper.

Slice each sausage of dough into discs around 1 cm (½ inch) thick, and roll these into small balls. Place these on the baking trays, leaving a few centimetres (about 1 inch) between each to allow for spreading. Gently press down with the tines of a fork to flatten a little.

Bake for 15 minutes, or until pale golden. Remove from the oven and leave to cool on a wire rack.

Meanwhile, clean the mixing bowl ready to make the filling. Combine the butter and sugar in the bowl of your stand mixer, or using a bowl and an electric mixer, and beat for a few minutes until pale and creamy. Add the jam and the 1 tablespoon of orange juice and mix again until you have a thick paste. Add more orange juice if needed, a little at a time, until you have the right consistency.

Sandwich two biscuits together with a little of the filling and place in the fridge for the buttercream filling to set, then store in an airtight container for up to 2 days.

Travel advice

If you’re making these biscuits more than 3 days in advance, store them, unfilled, in an airtight container and then sandwich together on the day you plan to share them.


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