Friday, October 15, 2010

Melting Moments

"Melt In Your Mouth, Not In Your Hand!" That's what I can say about this wonderful flavour cookies and why it melts in your mouth? Because cornflour is added to it :). Melting moments can be presented in few different ways. Since this is my first time baking melting moments I decided to just stick to the basic presentation, which I use teaspoon to measure the amount, form into balls, press with fork (pattern purposes) and top with icing sugar once it is slightly cooled. Alternatively, you can put the dough in piping bag and piped into rosettes or top each cookies with candied cherry for finishing touch or make it into cresent shape and dip the end into chocolate or make a filling and put 2 melting moments together. Since this cookies is more on the fragile side, be very careful when you tranport them. This cookies can be store in airtight container for 2 weeks.

Make about 36

  • 1 1/2 cup plain flour/all purpose flour
  • 1/2 cup cornflour
  • 1/4 tsp salt
  • 230g butter
  • 1/4 cup + 1 tbsp icing sugar
  • 1 tsp vanilla extract
  • For topping: 1/3 cup icing sugar
  1. Preheat oven at 180 degree celcius. Line baking trays with baking paper/wax paper.
  2. In a bowl, mix flour, cornflour and salt until well combine.Set aside.
  3. In a large mixing bowl, with an electric mixture, cream butter and sugar until light and fluffy. Add vanilla extract and beat for 1 minute. 
  4. Fold in flour mixture in 2 batches and mix until smooth.
  5. Form into about 1 inch ball (I use teaspoon to measure), place cookies onto prepared baking paper spacing 1 inch a part. Dip fork into 1/3 cup of icing sugar (which is meant for topping) and press on the round cookies. This is to avoid the fork from sticking to the dough. 
  6. Pop into the preheated oven and bake for 10 to 12 minutes or until the edges of the cookies starts to turn brown.
  7. Leave for a few minutes on baking tray before removing to wire rack to cool slightly before sprinkle it with 1/3 cup of icing sugar using fine strainer or sieve. 

without icing sugar

with icing sugar

ready to be eaten

  • If you decided to pipe rosette dough, keep pipe dough in fridge for 30 minutes before baking so that it will hold the shape

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