Classic Melting Moments Cookies
Indulge in these delightful Classic Melting Moments Cookies, a refined treat inspired by traditional Australian recipes. These tender and buttery biscuits are known for their melt-in-your-mouth texture and rich vanilla flavor. Made without raspberry jam, they're perfect for those who enjoy a simple yet decadent cookie experience. Each cookie features two golden-baked halves sandwiched together with a delectable vanilla buttercream. While the original sizes yield six cookies, these sweet bites can easily be adjusted for smaller servings, allowing you to savor their sweetness without overwhelming your palate. Whether served at tea time or as a dessert after dinner, these cookies are sure to impress family and friends alike.
N/A
Servings
200
Calories
8
Ingredients
Ingredients
Unsalted Butter
180 g (softened)
Icing Sugar
60 g (sifted)
Custard Powder
60 g
Baking Powder
1 teaspoon
Plain Flour (All Purpose)
180 g (sifted)
Softened Butter
100 g
Vanilla Bean Paste
2 teaspoons
Icing Sugar
1 cup (sifted)
Instructions
1
Preheat your oven to 180°C (fan forced) and line two baking trays with parchment paper.
2
In a mixer fitted with a paddle attachment, cream the softened unsalted butter for about 2 minutes until smooth.
3
Gradually add the sifted icing sugar and custard powder, mixing until well combined.
4
Sift the baking powder and plain flour together, then add them to the dough. Mix on low speed until fully incorporated.
5
Roll the dough into balls weighing approximately 40 grams each (or adjust to 20 grams for smaller cookies), placing them on the prepared baking trays.
6
Gently press down on each ball with a fork to create a slight indent on top.
7
Bake the cookies in the preheated oven for about 15 minutes, or until they’re lightly golden.
8
Allow the trays to cool for about 5 minutes before transferring the cookies to a wire rack. Let them cool completely.
9
For the buttercream filling, whisk the softened butter and vanilla bean paste together until smooth.
10
Gradually incorporate the sifted icing sugar, mixing until you achieve a thick, paste-like consistency.
11
Optionally, transfer the buttercream to a piping bag fitted with a small star nozzle. Alternatively, you can spread the buttercream directly onto the cookies with a knife.
12
To assemble, pipe (or spread) the buttercream onto the flat side of one cookie half and gently sandwich it with another cookie half to form a complete biscuit.
13
Before serving, dust the assembled cookies lightly with icing sugar for an elegant touch.
Nutrition Information
13.33
Fat
20
Carbs
1.67
Protein
16.67
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Classic Melting Moments Cookies?
They are refined, buttery biscuits inspired by traditional Australian recipes, known for their melt-in-your-mouth texture and rich vanilla flavor.
Does this recipe include raspberry jam?
No, this specific version is made without raspberry jam, focusing on a simple yet decadent vanilla buttercream experience.
What is the oven temperature for baking these cookies?
The oven should be preheated to 180°C (fan forced).
How long should I cream the butter?
You should cream the softened unsalted butter for about 2 minutes until it is smooth.
What dry ingredients are added to the creamed butter first?
Gradually add the sifted icing sugar and custard powder to the creamed butter.
What type of flour is used in this recipe?
The recipe uses 180g of sifted plain (all-purpose) flour.
How much baking powder is required?
You need 1 teaspoon of baking powder, sifted together with the flour.
How should the dough be shaped?
Roll the dough into balls before placing them on the baking trays.
What is the standard weight for each cookie ball?
Each dough ball should weigh approximately 40 grams for original sized cookies.
Can I make smaller cookies?
Yes, you can adjust the dough balls to 20 grams each for smaller servings.
How do I create the classic indent on top of the cookies?
Gently press down on each dough ball with a fork to create the signature indent.
How long do the cookies need to bake?
Bake the cookies for about 15 minutes or until they are lightly golden.
Do I need to line my baking trays?
Yes, line two baking trays with parchment paper before starting.
How long should the cookies cool on the tray?
Allow the cookies to cool on the trays for about 5 minutes before moving them to a wire rack.
What ingredients are in the buttercream filling?
The filling consists of softened butter, vanilla bean paste, and sifted icing sugar.
How much vanilla bean paste is used?
The recipe calls for 2 teaspoons of vanilla bean paste for the filling.
How do I achieve the right consistency for the buttercream?
Gradually incorporate the sifted icing sugar into the butter and vanilla until you reach a thick, paste-like consistency.
What is the best way to apply the buttercream?
You can use a piping bag with a small star nozzle or simply spread it onto the cookies with a knife.
How do I assemble the final biscuit?
Pipe or spread buttercream onto the flat side of one cookie half and gently sandwich it with another half.
What is the finishing touch before serving?
Dust the assembled cookies lightly with icing sugar for an elegant presentation.
How many calories are in one serving?
Each serving contains 200 calories.
What is the fat content per cookie?
There are 13.33 grams of fat per serving.
How many carbohydrates are in these cookies?
Each serving contains 200 grams of carbohydrates.
What is the sugar content?
There are 16.67 grams of sugar per serving.
How many total ingredients are required?
The recipe requires a total of 8 ingredients.
What gives these cookies their unique 'melting' texture?
The high butter content combined with icing sugar and custard powder creates the signature tender, melting texture.
What kind of butter should I use for the dough?
You should use 180g of softened unsalted butter for the cookie dough.
What are the primary flavor profiles of this cookie?
The primary flavors are rich butter and deep vanilla.
Is this recipe suitable for tea time?
Yes, these cookies are perfect for serving at tea time or as an after-dinner dessert.
What tags are associated with this recipe?
The recipe is tagged with cookies, dessert, Australian, melting moments, buttercream, vanilla, and sweet treats.