Cafestylemeltingmoments Recipes

MELTING MOMENTS II

Melting Moments II image

Also known as Cornstarch cookies.

Provided by Lee K.

Yield 36

Number Of Ingredients 4

Ingredients

1 cup all-purpose flour
½ cup cornstarch
½ cup confectioners' sugar
¾ cup butter

Steps:

Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
Refrigerate 1 hour.
Preheat oven to 300 degrees F (150 degrees C).
Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 5.9 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 2.4 g, Sodium 27.5 mg, Sugar 1.6 g

CAFE STYLE MELTING MOMENTS

Cafe Style Melting Moments image

These are dirt easy to make and the both look and taste amazing. The only potentially fussy bit is using piping bags, which isn't essential to making a great taste - it's just an 'aesthetic' touch that gives them the cafe style look. This is taken from a great Donna Hay classic. You can play with the fillings a little too if you like.

Provided by WannabeChef Bek

Categories Dessert

Time 35m

Yield 16 filled biscuits

Number Of Ingredients 9

Ingredients

175 g butter, softened
1/4 cup icing sugar
1 teaspoon vanilla extract
1 cup plain flour, sifted
1/4 cup cornflour, sifted
60 g butter, softened
1 cup icing sugar
2 teaspoons lemon juice
2 teaspoons lemon rind, finely grated

Steps:

Preheat the oven to 180degrees (350F).
Place the butter, icing sugar and vanilla in a bowl and beat with electric beaters until light and fluffly.
Stir in the flour and cornflour until combined. The more evenly mixed the ingredients are, the meltier the biscuit so be sure to mix well!
OPTIONAL:Place all the mixture into a piping bag fitted with a fluted nozzle.
Pipe 3cm (1inch) rounds onto a baking tray lined with baking paper. Best to start piping by piping the circular outline of the biscuit and working your way in a circular clockwise motion towards the middle of the biscuit. NOTE:If you do not wish to use a piping bag, simply roll balls measuring approx 2 teaspoon full of mixture onto the lined trays. Flatten slightly. Be sure to leave room for spreading. This amount of batter makes approx 32 individual biscuits.
Cook for 12-14 minutes until biscuits are just golden. They may still look a little soft in the middle but they set upon cooling.
Cool on trays.
To make the filling: Place the butter, icing sugar, lemon juice and rind in a bowl and beat with electric beaters until fluffly and creamy. Pipe (or apply with knife) onto half the biscuits and sandwich with the remaining buscuits. Variations on this filling can be done with ORANGE; Replace the lemon juice and lemon rind with the same quantity of orange juice and rind. This can also be done with LIME in the same manner. These also taste good with caramel filling!

MELTING MOMENTS COOKIES

Melting Moments Cookies image

Melting Moments Cookies With Dr. Oetker Corn Starch

Time 20m

Yield 30 Cookies

Number Of Ingredients 6

Ingredients

1 cup unsalted butter partly melted
2 tsp vanilla extract
0.75 cup powdered sugar
1.5 cup Dr. Oetker Corn Starch
1 cup all-purpose flour
0.25 tsp salt

Steps:

Preparation 1 Preheat the oven to 170C/325F/Gas 3. Line a baking tray with parchment paper or a silicone mat, and set aside. 2 In a large mixing bowl, whisk together the butter, vanilla, and sugar until creamy and combined. 3 Add the cornflour, flour, and salt, and mix to form a smooth, soft dough. 4 Roll the dough into small 0.7oz balls, and place them onto the prepared baking tray. Press them down with the tines of a fork. Freeze until solid - about 10 - 20 minutes. 5 Bake for 15 - 20 minutes or until firm and just starting to colour around the edges (they'll still be very pale). Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

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