Cumquat melting moments are healthy, delicious and quick and easy to make! They’re perfect for afternoon snacks!

Cuquat melting moments

Cumquat melting moments

Today marks a special occasion for me and Will. It is a whole 2 years since we moved into our house. Such a lot has happened in that time and we have loved every minute of living here and really enjoyed putting our own touches on the place (not to mention adding to the number of people living here).

We said just the other day that it’s really starting to feel like ours. Yes it was ours before but there were a lot of little things that weren’t very ‘us’ that we’re slowly changing.

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The garden was a bit jungle-like when we moved in and my very handy husband has made it quite pretty looking and prides himself on his work. While the edible stuff isn’t his department (as evidence by its current severe neglect), he still likes to enjoy treats made from home-grown produce.

These cumquat melting moments are made using fruit from right outside my laundry door. I had a few left over after making this year’s jam and had the genius idea of using them in melting moments in place of lemon or orange.

Cuquat melting moments

I’ll admit getting the rind off a cumquat is rather tedious but I worked it out. I ended up peeling them then using the back of my fingernail to scrape the pith off. I then sliced and diced them up super fine.

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Juicing them is a bit tricky too but worth it for a taste of these meltingly-soft, citrussy biccies. I just cut them in half and squeezed with my hands. You get a surprising amount of juice out of one tiny little cumquat.

If you’re not a fan of cumquats I still think you should make this recipe. You can use lemon, lime or orange in its place or even some vanilla if you’re not a citrus fan. Enjoy!

What about you? Would you have a cumquat melting moment or go for a different flavour.

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Cumquat melting moments

Cumquat melting moments

Yield: 18 biscuits
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes



  • 250g (8.8oz) butter, softened
  • ⅓ cup icing sugar
  • 1 tbsp grated cumquat rind
  • 1 ½ cups plain flour
  • 2 tbsp corn flour


  • 60g (2oz) butter, softened
  • 1 ½ tsp cumquat juice
  • 1 ½ tsp cumquat rind, grated
  • ¾ cup icing sugar
  • Extra icing sugar for dusting.


  1. Pre-heat the oven to 160C (320F) and line a baking tray with baking paper.
  2. In the bowl of an electric mixer, add the butter, icing sugar and cumquat rind and beat until light and fluffy (you may need to scrape the sides at some point).
  3. Sift the flour and cornflour together and add to the bowl and mix just until it comes together.
  4. Using about a teaspoon of dough at a time, roll it into balls and place on the trays leaving a couple of centimeters between each one.
  5. Use your hand to press the biscuits down then dip a fork in water and make an indent in the top of each one, re-dipping every time.
  6. Bake the biscuits for 15 minutes or until lightly golden.
  7. Leave on the tray for 5 minutes and then transfer to a wire rack to cool completely.
  8. To make the icing, beat the butter, cumquat juice and rind until light and creamy then sift in the icing sugar and beat until light and fluffy.
  9. Pair up your biscuits so they all have a partner roughly the same size then turn one over onto its head. Spread the upside down biscuits with icing and sandwich the mate on top.
  10. Dust the biscuits with icing sugar.


Biscuits keep about 3 days in an airtight container.

More healthy snacks...


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