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Passionfruit Melting Moments Recipe


For some time now I’ve oozed over the melting moments at my favourite cafe near work. It’s a lovely little place called Cafe Bisqui that always has a fresh selection of melting moments every morning and some of the best coffee on the Exhibition Street end of Melbourne. A must for anyone visiting Melbourne and caught in that end of the city.

Feeling slightly challenged I set off to make passionfruit melting moments this weekend to prove my naysayer and partner in crime (read – Rani) wrong. She was right though. They were a lot more fiddly than I’d initially thought as I confidently purchased the ingredients the night before. Running back and forth from the camera with icing sugar all over my hands made things interesting and messy but I got there eventually. The biscuits may not be consistent and as perfect as the melting moments my favourite cafe near work makes every morning but that adds character right? Looks aside they taste amazing and there’s less than a handfull remaining.

Passionfruit Melting Moments Recipe
Recipe type: Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
Delicious passionfruit melting moment recipe with a touch of lemon from Art of Baking.
  • 125g butter softened
  • ⅓ cup corn flour
  • ¼ cup pure icing sugar
  • ¾ cup plain flour
  • 2 tsp of finely grated lemon zest
Passionfruit Filling
  • 60g butter
  • 1 cup pure icing sugar
  • 1 passionfruit
  • 3 tsp lemon juice
  1. Preheat your oven to 160c degrees or there abouts
  2. Line a baking tray with baking paper. We found using two baking trays rather than one allows you to lay your biscuits with plenty of room in between
  3. Using an electric mixer, begin by mixing the softened butter until creamy.
  4. Combine your flour, corn flour, icing sugar and lemon rind. Stir with a wooden spoon until well combined and smooth.
  5. With a tea-spoon, scoop small portions of the mixture and roll this in your hand into a small ball. Place the small ball onto your lined baking tray and use a corn flour dusted fork to gently flatten and imprint the ball. This will form your biscuit halves. Place these with 2-3 cm gaps in between.
  6. Bake for 15-20 minutes (depending on your oven) or until lightly brown on top and cooked through. Set aside to lightly cool.
Passionfruit Filling
  1. Using an electric mixer. beat the softened butter until creamy and slowly add icing sugar, passionfruit pulp and lemon juice until smooth and well combined.
  2. At this point you can either spoon the mixture onto the cooled biscuit halves or use a piping bag. We used a piping bag for half the biscuits but changed to a spoon midway through. Each way works well. Using this technique, apply a small amount of the filling onto the biscuit half and sandwich another biscuit onto the covered biscuit.
  3. Enjoy
This recipe is heavily inspired from Taste with only some minor adjustments made to include more lemon juice and zest. Who can't resist some extra lemon flavour? I sure can't.



Cookies and Cream Ice-Cream Recipe


A Family Favourite – Easy Rocky Road Recipe


Since moving to Melbourne in early 2011 I’ve started running more and eating healthy. Whenever I return home to Hobart my mum (like all mums) goes slightly overboard preparing a variety of baked goods which I feel is more a secret tactic to make me put on weight.  So much so that when she came to visit last weekend, she brought two lunch boxes full of baked goods. One of the delicious things she bakes is this super easy rocky road recipe.

Today Rani and I took time off work as I picked up my new bike to commute to work on (much to my mum’s worry) and spent time photographing more baked goods for the Art of Baking. Between all of this we sat and enjoyed some home-made coffee and ate rocky road that I prepared the night before. Slightly nervous, I didn’t know whether Rani would approve or not but fortunately she was in love. The easy rocky road recipe was a winner and because of this, I had to share with you all.

easy rocky road recipe


Easy Rocky Road Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
This is the easiest rocky road recipe you will come across.
  • 2½ blocks of Cadbury's chocolate
  • 1 packet of pink and white marshmallows
  • 1 packet of mixed glace cherries
  • 1 small packet of crushed nuts
  1. Place chocolate into a bowl and place over stove top with boiling water. Allow 15 minutes for this to melt or become soft.
  2. Chop up marshmallows and cherries whilst this is melting.
  3. Once melted, take bowl off stove top and combine all ingredients.
  4. Pour into small/medium container and press down to ensure it firmly fits the container.
  5. Allow to cool in the fridge for 3-4 hours.



Easy Lemon Slice Recipe

Easy Lemon Slice Recipe


I’m a sucker for any baking recipe that calls for lemon. There’s something about the citrus and sweet taste that always lures me in.  I came across this lemon slice recipe when I first moved to Melbourne early in 2011 and was surprised how easy it was to put together with no baking required. Since then it has become a favourite of mine when I’m feeling lazy but crave something sweet.

This Saturday I was in one of those lazy moods and felt like something to enjoy while I was reading my new book, What I Talk About When I Talk About Running, a fascinating book and a must for any runner. But the joy of this easy lemon slice recipe is that it doesn’t take much effort to put together so I made some early and spent the late morning enjoying some slice with my book and fresh espresso. A perfect way to spend a warm Saturday morning in Melbourne.

Be sure to follow the Art of Baking Facebook Page to keep track of future recipes we post. We’ve got a delicious apple with berry crumble and also a chocolate rocky road recipe coming soon.

We hope you enjoy this easy lemon slice recipe.

– Alex and Rani.

4.0 from 1 reviews
Easy Lemon Slice Recipe
Recipe type: Slice
Prep time: 
Cook time: 
Total time: 
Serves: 12
An easy lemon slice recipe that doesn't require any baking and is perfect for the kids.
For base
  • ½ cup sweetened condensed milk
  • 100g butter
  • 200g Granita biscuits
  • 1 cup desiccated coconut
  • 1 lemon, rind finely grated
Lemon icing
  • 2 cups icing sugar
  • 40g butter, softened
  • 1 lemon, juiced
Making the base:
  1. Grease and line a 3cm-deep, 15.5cm x 25cm (base) slab pan (see note).
  2. Place butter and condensed milk over medium heat. Cook with occasional stirring for around 4 to 5 minutes or until butter melts.
  3. Place biscuits in a food processor and process to fine crumbs.
  4. Combine the granita biscuit crumbs, coconut and 2 teaspoons lemon rind in a bowl. Add hot butter mixture. Give a good stir until combined.
  5. Press biscuit mixture into prepared pan. Refrigerate for 2 hours or until firm.
Making the lemon icing:
  1. Place icing sugar, butter and 2½ tablespoons lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over slice.
  2. Refrigerate for a further 45 minutes or until icing has set.
  3. Cut into piece
  4. Finely grate lemon slice to sprinkle over the top and serve.
We found leaving an overhang on the sides (2cm or so) will allow you to easily pull the lemon slice from the tray when it's ready. Placing the graniate biscuits into a bag and rolling a tumbler glass over them also works wonders if you don't have a food processor.




Chocolate that comes bite size or a slab, served  warm or cold, eaten traditionally with milk or decently with ice cream, fudge or cream ( or all three) – brownies – what’s not to love.

As a teenager when I started to dabble in baking, this white chocolate and raspberry brownies recipe from the Australian Women’s Weekly was my go to recipe. I would omit the raspberries and the recipe would produce a mild, cake like chocolate brownie. A tray of these babies would regularly surface at many a birthday party and Christmas lunch or was the result of just wanting an excuse to eat chocolate and lick the bowl.

Over the years, as my baking skills have enhanced, so have my taste buds and I recently found myself on the search for a sophisticated chocolate fudge brownie recipe. I wanted a recipe that resulted in an intense flavoured fudgy brownie. After researching recipes, I noticed that most recipes that produce a  decadent adults only brownie used cocoa. Specifically, the recipes always called for Dutch cocoa, Nestle or Cadbury just won’t do. While I came across many recipes with this ingredient, I was yet to find it stocked anywhere near me. Dutch cocoa seemed to elusive and so I decided to settle on this Nigella Lawson brownie recipe, using cocoa that lacked an origin. I figured Nigella Lawson  would give me a recipe that creates a sultry, intense browinite. While it produced a fudgy brownie, it was lacking a depth of flavour.

One Saturday morning, Alex and I visited Prahran Market. After chatting and sipping away two lattes each at Market Lane Coffee, we wandered into The Essential Ingredient, a delightful store full of food, cookware and home wares. After debating over what Kitchen Aid colour was the best, I spotted Dutch cocoa on one of the shelves as we wandered through the store. I don’t know if it was the caffeine buzz, or the that Alex shared my passion for Kitchen Aids, but my heart skipped a beat. I could finally make a tray of brownies, using this long sought after ingredient.

I decided to use this easy chocolate brownie recipe by Gary Mehigan, adapted slightly, and it ticks all the right boxes. It produces a fudgy not too dense, dark chocolaty flavoured tray of goodness. O.M.G, talk about Dutch cocoa being an essential ingredient! The addition of chunks of dark chocolate takes the brownies to another level. Served still warm or gently nuked in the microwave means that when you bite in, the chocolate chunks are melted and gooey and you are rewarded with the feeling of eating a cake covered in hot fudge sauce.

I have also made this easy chocolate brownie recipe with the addition of chunks of white chocolate. The sweet milky flavour of the white chocolate balances the dark chocolate and adds another element when you bite in. You could also add any type of crushed nuts such as walnuts or pecans for extra crunch and flavour.

We hope you enjoyed this easy chocolate brownie recipe as much as we did making it. Be sure to like our Facebook Page if you would like to be updated on future recipes from us.

– Alex and Rani

chocolate brownie

chocolate brownie recipe

Easy Chocolate Brownie Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
A delicious and easy chocolate brownie recipe that includes dutch-processed cocoa powder which gives this brownie a luscious warm centre.
  • 250g unsalted butter, chopped
  • 515g caster sugar
  • 90g Dutch-processed cocoa powder, plus extra for dusting
  • 5 free-range eggs
  • 150g plain flour
  • ½ tsp baking powder
  • 175g dark couverture chocolate, chopped
  1. Preheat a fan-forced oven to 160c.
  2. Grease and line a 24cmx21cm lamington tin with baking paper.
  3. Melt the butter in a small saucepan over medium heat. Place the sugar, cocoa powder and melted butter in a mixing bowl and beat with hand-held electric beaters. Whisk in the eggs one at a time.
  4. In a separate bowl, sift the flour and baking powder together, then fold together the coca mixture.
  5. Mix the chocolate and peanuts in another bowl and then fold them through the batter
  6. Pour the batter into the prepared tin and bake for 20-25 minutes or until cooked through, the brownie should be soft and gooey in the centre. Leave to cool in the tin a little to firm before slicing. Dust with extra cocoa powder and serve warm.