Melting moment cookies literally melt in your mouth. What gives them their texture is the addition of a little cornstarch, also known as "cornflour" in Australia.
These chocolate melting moments are filled with a creamy vanilla icing and then sandwiched together. For something a little bit different I sometimes substitute the vanilla with peppermint essence or orange zest.
- 250g butter, at room temperature
- 2/3 cup of icing sugar
- 1 1/3 cup of all-purpose flour
- 1/3 cup cornstarch
- 1/2 cup of unsweetened, cocoa powder
- 3 tbsp of butter, at room temperature
- 1/3 cup of icing sugar, sifted
- 1/4 tsp of vanilla essence
- Extra icing sugar for dipping fork
- Makes approx. 25
- Pre-heat the oven to 350F. Line a baking sheet with baking paper. Set aside.
- Use an electric mixer to combine the butter and 2/3 cup of icing sugar in a large bowl until pale and fluffy.
- Sift together the plain flour, cornstarch and cocoa powder together into a separate bowl. Add half of the flour mixture to the butter mixture and beat on low speed until just combined.
- Repeat with the remaining flour mixture until just combined.
- Roll heaped teaspoonfuls of dough into balls. Place on the lined trays about 1 1/2" apart.
- Dip the end of a fork into extra icing sugar and press down lightly on top of each ball to flatten it to a disc.
- Bake in the oven for 12-15 minutes. Remove from oven and transfer to a wire rack to cool. Repeat with remaining dough.
- To make the icing filling, use electric mixer to beat the butter, icing sugar and vanilla essence in a medium bowl until pale and creamy. Spread 3/4 tsp of the icing over the base of half of the biscuits. Gently sandwich together with the remaining biscuits.