Melting Moments are the delicate sandwich cookie of Australian afternoon tea, made from a cornstarch-lightened butter dough patterned with a fork and sandwiched with a lemon buttercream. Getting the texture right takes careful measuring.
Beat the room-temperature butter with the powdered sugar until light and creamy, sift in the flour and cornstarch with the vanilla and mix into a smooth dough.
Wrap the dough in plastic and chill it for 30 minutes.
Pull off pieces of dough of about 15 grams, roll them into balls, and flatten lightly with a fork to pattern the tops.
Bake in an oven preheated to 160°C until the edges turn lightly golden, about 16 minutes.
Cool the cookies on the tray for 10 minutes, then transfer to a wire rack until fully cooled.
Beat the soft butter with the powdered sugar and lemon zest until creamy.
Pair up the cooled cookies and sandwich them together with the filling.
Don't try to shape the dough before it has rested, cold dough won't spread in the oven. Allergens: contains wheat (gluten), milk and dairy.
Swap the lemon zest in the filling for orange zest and you get a softer, sweeter aroma.
Admin DadaGastro · verified in test kitchenHamuru 30 dakika dinlendirdikten sonra hâlâ biraz yumuşak geldi, şekillendirirken elimde dağıldı ve fırına verene kadar iki kez daha buzdolabına koymak zorunda kaldım; dinlendirme süresini uzatmak mı gerekiyor yoksa oda sıcaklığı mı etkiliyor?
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