Caramel Lime Melting Moments


This is a classic High Tea biscuit with a twist. I know that melting moments are often seen in the UK on tea tables but tbh it's all hearsay since I've never been to a high tea in the Great Britain place. I just like to fantasize that I am. 

We here in the US might be unfamiliar with Melting Moments. They're exquisite little sandwich cookies that melt in your mouth. I think the name is quite apt! I chose this flavor profile because of the springy nature of lime and caramel. Something about the combination makes me feel like life's all a big party and I'm the guest of honor! 

A girl can dream, right?

Caramel Lime Melting Moments


  • 250 g (8 oz) butter, vegan or otherwise
  • Zest & juice of 1 lime
  • 80 g (1/2 c) powdered sugar
  • 200 g (3/4 c + 3 Tbsp) all-purpose flour
  • 100 g (1 c) cornstarch
Buttercream filling
  • 113 g (4 oz) butter, vegan or otherwise
  • Powdered sugar, as needed - I used about a cup
  • 4 Tbsp Nature's Charm Coconut Caramel Sauce

Preheat your oven to 325 F and ready a baking sheet with parchment or a Silpat mat. 

Beat the butter, lime zest, and lime juice together with the powdered sugar until smooth, white, and fluffy. It should take at least 5 minutes to get to the perfect stage with a standing mixer, so do be patient. Spoon in the cornstarch and flour, a third at a time, mixing gently until just combined and everything comes together as a dough. 

This is your end result, so please keep in mind that whatever size you choose for your cookies....they'll end up being twice as big. 

Use a 1 oz scoop or a pair of soup spoons that are identical in size to make small rounds of dough for the cookies. You can press them down with forks to make a criss-cross pattern or you can do what I did and use a cookie stamp to make sure that all of the cookies are identical. This will be important because you're going to eventually sandwich the cookies with the buttercream. 

Bake the cookies for 10-12 minutes, or until very lightly golden-brown on the bottoms and allow to cool completely. Meanwhile, make your buttercream filling by beating together the butter, powdered sugar, and caramel sauce. This is all done quite simply and until it's light and fluffy. You can add more caramel sauce, if you like, to the buttercream to your taste. I used roughly 4-5 Tbsp, but that's all up to you in the end. After all, you're the one that's eating these. 

When the cookies are completely cool, pipe in a mound of buttercream to the bottom of one cookie and sandwich it with another. Store these for up to a week in the cookie jar in a cool place! You can also store these in the fridge, but I generally keep all of my butter/vegan butter products on the counter and I can tell you so far that nothing's happened to me yet. 

Just look at me. Fit as a fiddle.

This is a sponsored post by Nature's Charm! The caramel is from a lovely company called Nature's Charm. You can find them on Instagram and here in the US you can find the products at most Whole Foods markets. I love all of their products as it's made it such fun to have a dairy-free household and it gives me peace of mind to know that nothing I use in my home has any sort of dairy-whey in it. Hooray!

These zesty and sweet cookies are wonderful to make and to eat. They're much better than anything you can buy in the shops, and you can pretend you're a fancy lady while you eat them if you have them with a cup of tea or bring them along to a picnic with your friends that are also indulging in dress-up fantasies with you. I don't judge.

Happy Cooking and happy eating!