How to Make Perfect Lemony Melting Moment

Lemony Melting Moment. Melting moments are similar to a shortbread, but instead of using rice flour, they use corn flour (cornstarch). This results in a similar dry and crisp texture like shortbread, but they are much more melt in the mouth. Traditional melting moments are super buttery and are two cookies joined together with a buttercream filling.. The classic flavour is lemon, as in. They are called Melting Moments because one of their key ingredients is cornstarch and they literally melt in your mouth!

These cookies are also somewhat similar to a shortbread; they're chock-full of butter, with a tart lemon glaze that melts in your mouth first. We topped each one of the cookies for the wedding with candied flowers - lilac, violets, and yellow mimosa. These Lemon Melting Moments is what my mom would call a "cuppa tea" cookie. You can have Lemony Melting Moment using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Lemony Melting Moment

1. Prepare of The Cookies.
2. Prepare 230 g of pure butter (softened).
3. You need 1/2 C of icing sugar.
4. Prepare 1 tsp of Vanilla essence.
5. You need 1/2 C of cornflour.
6. Prepare 1 1/2 C of flour.
7. You need 4 tbsp of custard powder.
8. It's of The Filling.
9. You need 100 g of butter.
10. Prepare 300 g of icing / powdered sugar.
11. You need 3 tsp of grated lemon zest.
12. You need 2 tbsp of fresh lemon juice.
13. You need of Yellow food colouring (optional).

That, in short, means a cookie that really stands out for its simple perfection and is best enjoyed with a steaming cup of your favourite brew. This gorgeous little cookie is a twist on. Reduce the speed to low and incorporate the vanilla and lemon zest, scraping down the sides as you go. Cream the butter and icing sugar, then add the lemon zest.

Lemony Melting Moment step by step

1. Preheat oven 180 C and prepare the ingredients..
2. THE COOKIES : Cream together butter and sugar until light and fluffy. Add vanilla..
3. Sift together flour, corn flour and custard powder..
4. Add sifted dry ingredients to the butter in 3 parts. Gently mixing between each until well incorporated into soft dough..
5. Roll dough to form a ball and flatten it. My little girl cookies are very simple. No pattern. Bake cookies at 180 C for 10-12mins. (Some chill the cookies for 30mins in the fridge before baking). Leave to cool..
6. THE FILLING : Beat butter until pale and creamy. Add lemon juice and lemon zest and mix again until smooth and creamy..
7. Slowly add icing sugar in few batches, beating well in between additions. Add yellow colouring if using and mix well. Note : add lemon juice if its too dry. Add more icing sugar if mixture wont hold its shape..
8. Spoon filling into a piping beg. Pipe/spread the filling onto a cookie and put another one on top. Repeat till you are done with all the cookies. Store in airtight jar/container..

Cool and fill with the following icing. Here, after much trial and error, I've come up with a cookie which gives you that 'melting moment', with a hint of refreshing lemon on your taste buds, and a texture so delicate and scrumptious. This cookie recipe is designed to have a little 'melting effect' in the oven so don't panic! Lemon buttercream sandwiched between delicate biscuits makes the perfect accompaniment to your afternoon cup of tea. A classic in the same league as a monte carlo or iced vovo - these melt-in-your-mouth biscuits are always an afternoon tea favourite.