My ‘Melting Moment’ cookies are custard shortbread, that is made with Custard Powder. Since I discovered that good quality Custard Powder contains only Corn Starch, Salt, Flavour from Milk, natural Yellow Colour from the Achiote tree seeds and nothing artificial, I have been using it to replace Corn Starch, and also to add yellow colour to the cookies. You can use Corn Starch. Popular filling for ‘Melting Moments’ is Lemon Cream, but I used Passionfruit instead of Lemon today.
Makes
24 Pairs (48 Cookies)
Ingredients
250g Butter *softened
1/2 cup Icing Sugar
1/2 cup Custard Powder *OR Corn Starch
2 cups Plain Flour *1 cup is 250ml
Zest of 1 Lemon
Passionfruit Cream
60g Butter *softened
1 & 1/2 cups Icing Sugar
1 & 1/2 tablespoons Passionfruit Pulp *seeds removed
Method
- Preheat oven to 160℃. Line 2 baking trays with baking paper.
- Mix softened Butter, Icing Sugar and Custard Powder (OR Corn Starch) until smooth and well combined. Add Plain Flour and Lemon Zest and mix well. Use your hands to bring the dough together in the bowl. The dough should be soft but not sticky.
- Divide the dough in 4 even portions. Divide each portion into 12 balls. Roll each ball into a 5-6mm thick disc, place on the prepared trays, and make a pattern using a fork.
- Bake for 15 to 20 minutes, swapping trays halfway through cooking. Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely.
- To make Passionfruit Cream, place all ingredients in a bowl and mix well until smooth. You can warm it in the microwave to soften. *Note: Add extra Passionfruit Pulp if required.
- Place a heaped teaspoonful Passionfruit Cream on a cookie and sandwich together.
- Leftover Passionfruit Cream: If you ever have leftover Passionfruit Cream, why don’t you make a mug cake? Softened the Cream, add Egg (OR Milk) and mix well, then add Self-Raising Flour to make cake batter. Half fill a mug and cook in the microwave. My microwave cooks in 90 seconds at high power.
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