Melting moments, in our family are biscuits (cookies) that will forever be known as “Pam’s favourites”. You see Pam is my mum and she is a lover of all things sweet – both making and eating them 🙂 Melting moments were definitely biscuits that she used to make a fair bit when we were little. They were sort of magical – they really did “melt in your mouth” and somewhere along the way, she made them for a family friend’s daughter and told her they were her favourites, hence their family nickname.
It being Mother’s Day coming up this weekend, I’ve been thinking a lot about mum and wishing I could bake up a batch of something tasty for her but since Sydney is a long way to go for afternoon tea, a recipe will have to suffice. I’d been thinking about making a batch of melting moments since I received my shipment of 1847 flours and spotted the Cake and Pastry flour. It’s meant to be ideal for “flaky crusts and fluffy cakes” so I was keen to try it in these biscuits (cookies) that really do have the lightest texture – kind of like a less buttery shortbread.
Typically I make these biscuits plain but for a special Mother’s Day twist this year (mum LOVES chocolate), I’ve added some cocoa powder and instead of sandwiching two biscuits with a ganache or a buttercream as they are really meant to be served, I’ve simply dipped them in some dark chocolate because, quite frankly, what’s not good dipped in chocolate?
- 125g unsalted butter, room temperature
- 80g (1/2 cup) icing sugar
- 50g (1/3 cup) cornstarch
- 30g (1/4 cup) unsweetened cocoa powder
- 90g (2/3 cup) 1847 Cake and Pastry flour*
- (optional) a splash (1 teaspoon) milk
- Pre-heat the oven to 350˚F.
- Prepare two baking trays with parchment or silicone tray liners.
- Using hand-held electric beaters, cream the butter for approximately 2 minutes until it is light and fluffy and pale yellow in colour.
- Add the icing sugar (at low speed so it doesn't fly out of the bowl!) and continue to mix until creamy.
- Sift the cornstarch and cocoa powder over the butter mixture.
- Using a rubber spatula, fold in the cocoa powder and cornstarch into the mixture.
- The mixture may still be a little crumbly but use the spatula to press the mixture to the sides of the bowl to press in the dry ingredients.
- Once it's completely combined, sift in the flour. Continue to use the rubber spatula to fold in the flour, using the same technique of pressing the mixture gently against the sides of the bowl to help it come together enough to make small balls of dough.
- If your mixture is too crumbly add that splash of milk until you are able to press the mixture gently between your hands to form small dough balls.
- Using a small (I use 1 tablespoon) cookie scoop, portion the dough into 20 balls.
- Gently roll the dough in your hands until it is round. Place on baking tray and gently press with the tines of a fork to flatten slightly. They may crack a little, that's fine - just press them together with your fingers, they'll be ok in the oven.
- Bake at 350˚F for 12 minutes.
- Remove from over and allow to cool on trays for approximately 5 minutes.
- Use an offset spatula to remove the cookies from the tray and allow to cool on a wire rack.
- Once the cookies are completely cool, dip them in some melted chocolate. Place on a baking tray covered in parchment to set in a cool place.
These were the perfect texture – slightly crunchy on the outside but as soon as you started eating, they melted away in your mouth. The silky smooth 1847 1847 Cake and Pastry flour worked well in this recipe and I’ll remember it for cookie recipes that require “fluffy” textures in future! I enjoyed the single layer presentation as opposed to sandwich cookies and will definitely be making them again this way!
Disclosure: 1847 Stone Milling provided me with samples of their flours and compensation in exchange for recipe development. All opinions are, as always, 100% my own.
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