The original English ‘Melting Moments’ are different cookies. But, here in Australia, ‘Melting Moments’ look like these. My ‘Melting Moments’ cookies are custard shortbread, that is made with Custard Powder. For a long time, I thought making custard with Custard Powder was unacceptable. However, 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. Then I started using it to replace Corn Starch, and also to add yellow colour to the cookies. You can use Corn Starch.
24 Pairs (48 Cookies)
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
60g Butter *softened
1 & 1/2 cups Icing Sugar
1 tablespoon Lemon Juice
- Preheat oven to 160℃. Line 2 baking trays with baking paper.
- Mix softened Butter, Sugar and Custard Powder 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.
- Divide the dough in half, so that it would be easier to manage. Roll out the dough on a floured surface until 8mm thick and cut out discs. (*I used 4.5cm round cutter.) Repeat with the remaining dough.
- *Note: You can roll the dough into discs. Find out how to roll here.
- 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 Lemon Cream, place all ingredients in a bowl and mix well until smooth.
- Place a heaped teaspoonful of Lemon Cream on a cookie and sandwich together.
- Leftover Lemon Cream: If you ever have leftover Lemon Cream, why don’t you make a mug cake? Soften 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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