Melting Moments

Makes 20 Prep Time 20 minutes   Cook Time 18 minutes   Rated:

I'm not sure I buy this, but, Melting Moments, the classic buttery shortbread cookie, supposedly originated in Scotland. The recipe dates back to the 19th century, featuring a simple combination of butter, flour, and sugar, resulting in delicate, crumbly cookies that literally "melt in your mouth."

I always thought of them as being iconically Australian as there always seems to be a pile of them under a dusty dome in most cafes...not always delicious I might add.

These are so more-ish that they are nearly gone. We made the passionfruit version. I am yet to try the other suggestions, though I am pretty certain they will all be amazing. Now hop to it. And send us pics! We cannot wait to see which version is your favourite.

If you are looking for Christmas cookies, make sure you check out this amazing collection.

Then try some of these as well, we really are the home of all good cookie recipes for the Thermomix:

Brown Butter Cookies, 3 Ways

Sugar Cookies

Gingerbread Cookies

Linzer Cookies

Chocolate Chunk Cookies

World Peace Cookies

Afghan Cookies

Lactation Choccie Cookies

Healthy Desperate Munchie Cookies

Sourdough Discard Choc Chip Cookies

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Need

Do

1  

Preheat the oven to 160°C and line two baking trays with paper.

2  

Place butter, vanilla and sugar into the Thermomix bowl and chop 20 sec/speed 7 Scrape down sides of bowl and around the blade. Insert the butterfly.

3  

Whip 1 min/butterfly/speed 4. Stop partway through and scrape down the sides of bowl. It should be light and airy, not melty at all.

4  

Remove the butterfly. Add remaining cookie ingredients and blend 10 sec/speed 6. Remove mixture from the bowl and place into a mixing bowl in the fridge while you make the buttercream.

5  

In a clean dry Thermomix bowl, place the butter and sugar and blend 6 sec/speed 6. If you haven't used salted butter, add a little pinch of pink salt flakes.

6  

Add your flavouring of choice and insert the butterfly. Whip 20 sec/speed 4 until light and airy. Taste the buttercream. Add more of anything you are using if needed, but be cautious as it can upset the balance of texture if you go too hard with lemon juice for example. Repeat the whipping. Scrape out of the bowl into a piping bag and place in the fridge.

7  

Remove the dough from the fridge and form into approximately 40 small balls, the size of a walnut. Place on the prepared trays, press down with a fork leaving some lines. Bake 15 minutes and check the colour. If browning, and clearly cooked, remove now. You may need the extra 3 minutes we needed.

8  

Remove from the oven and cool completely.

9  

Pipe a knob of buttercream into the centre of 20 of the cookies. Press the pair cookie on top so the buttercream is visible around the edges. Dust all of them generously with icing sugar. I personally like these when fridge cold. They will hold together better once they have been refrigerated for an hour or so. Store in an airtight container in the fridge for up to 3 weeks. (good luck with that...I'll be making more this weekend!)

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