Melting Moments Cookies

Have you ever eaten a biscuit that literally melts in your mouth? I’m talking the type of biscuit that will have you holding one in each hand while you’re still chewing your first helping. People have been making Melting Moments Cookies for years and years and once you make them, you’ll understand why.

This is the second recipe I’ll be sharing from my Maizena series and it’s a real goodie because of the cornstarch used in it, it’s actually the key ingredient that makes these biscuits so crumbly, light and super delicious.

Traditionally, people cover the tops with a generous dusting of icing sugar, but I decided to dip them in melted dark chocolate just to make them extra special and extra special is exactly how they turned out. These morish treats took next to no time to make and equally less time to polish off, so if you’re in the market for a delicious treat then scroll down and get baking.

Here’s just a friendly piece of advice –  If you do plan on making these, make up a double batch, you and everyone around you will be so thankful that you did. I promise.

If you missed the first recipe I shared in this series which was for a Brooklyn Blackout Cake then just click here – I’m talking soft sponge enrobed by smooth rich chocolate custard 🙂 Click click.

INGREDIENTS: Makes ±20 cookies

• 1 and 1/2 cup all-purpose flour
• 1/2 cup Maizena cornstarch
• 1/4 teaspoon salt
• 1/2 cup icing sugar
• 1 cup unsalted butter, at room temperature
• 1 teaspoon Moir’s vanilla essence

DIRECTIONS: 

1. In a mixing bowl combine the flour, Maizena cornstarch and salt. Mix everything together with a fork.
2. In another bowl, beat the butter and sugar together with an electric mixer until smooth.
3. Add in the vanilla essence.
4. Slowly add the flour mixture and mix until everything is well blended.
5. Chill the dough for about 20 minutes in the fridge.
6. Preheat oven to 175° C.
7. Line a baking tray with parchment paper.
8. For this step, you can either make mini balls from the dough and place them on the baking sheet leaving about a 1-inch space between each cookie or and this is what I did, you can pipe the dough out to give the biscuits a more interesting shape. I used a large open star piping nozzle to make my cookies. I loved the ridges it created around the outside.
9. If you make them into balls you can gently press a fork on the top of them to give them a nice shape.
10. Bake for ±12 minutes. Mine came out slightly golden.
11. Remove from the oven and cool completely on a wire rack.
12. Melt a bar of chocolate in the microwave, I used 78% dark chocolate then add a small knob of butter and stir until smooth.
13. Take your biscuits one by one and dip them, swirl side down into the melted chocolate then place them on a piece of baking paper to set.
14. Try not to eat all of them alone and in one sitting.

PS: Good luck with that.