Melting Moments
Servings 18 cookies
An easy recipe for afternoon-tea worthy Melting Moments cookies with a rich buttercream filling. They really do almost melt in your mouth!
Ingredients
For the cookies
- 1 cup butter, softened
- 1 teaspoon vanilla essense
- ½ cup icing sugar, sifted icing sugar is also known as confectioner's sugar
- 1½ cups plain flour plain flour is also known as all-purpose flour
- ½ cup corn flour or corn starch
- 1 tablespoon icing sugar, for decorating you may need slightly more or less
For the filling
- ⅓ cup butter, softened
- ⅔ cup icing sugar, sifted
- 1 teaspoon grated lemon rind or use orange or lime rind instead
- 1 teaspoon lemon juice or use orange or lime juice instead
Instructions
- Preheat the oven to 160°C (320°F).
- Line two baking sheets with greaseproof paper.
- Beat the butter, vanilla and sifted icing sugar together in the medium bowl of an electric mixer, with an electric hand mixer or by hand.
- Sift together the plain flour (all purpose flour) and corn flour (corn starch).
- Add the combined flours to the butter and icing sugar mixture in two batches, blending thoroughly.
- Flour your hands to prevent the dough sticking to them, and then roll roughly 2 level teaspoon portions of the mixture into balls, placing them about 3 cm apart on the greaseproof paper lined trays. (Be sure to make an even number of dough balls.)
- Using the tines of a fork, flatten the dough balls slightly, being sure to leave even impressions of the lines from the tines of the fork.
- Place the baking sheets in the oven and bake the cookies for about 15 minutes or until they are just being to brown a little. The cookies should be a pale straw colour, so they still look delicate.
- Remove the baking sheets from the oven and allow the cookies to cool in place for about 10 minutes.
- Carefully remove the cookies from the baking sheets using an egg lifter or spatula. Cool completely on wire racks.
- Meanwhile, make the buttercream filling.
- Beat the butter, soften icing sugar and lemon rind (or other citrus rind) together in in the medium bowl of an electric mixer, with an electric hand mixer or by hand.
- Beat in the lemon juice (or other citrus juice). The buttercream should be quite thick, but soft enough to sandwich between the cookies. If it isn't thick enough add a bit more icing sugar.
- Carefully take a biscuit and place a teaspoon of buttercream in the centre of the flat bottom.
- Gently sandwich the flat bottom of another cookie on top. Set aside and repeat with all the remaining cookies.
- Sift a little icing sugar over the Melting Moments for decoration.
- Store in a cool, dry place - preferably not the refrigerator, but somewhere cool enough to keep the buttercream filling fresh.
Notes
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