My first melting moment seems a long time ago. I was sitting in a cafe in Australia when I ordered this shortbread sandwich. It was lemon and passionfruit and I've never forgotten it.
True to its name, the cookie melted on my tongue. Its texture is different from regular shortbread. It's crumbly yet it's moist. It's buttery yet it's dry.
What gives them their soft texture is the addition of cornstarch, also known in Australia as 'corn flour'.
In this chocolate melting moment recipe, I use a little pure vanilla extract to enhance the icing however you could also use peppermint, coffee or even raspberry extract.
Chocolate Melting Moments
Adapted from http://www.taste.com.au/
(Makes approx 25)
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 pure vanilla extract
Extra icing sugar for dipping fork
- 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.