almost every day, i ask jordan if he would have a melting moment with me.
you're probably thinking now that i'm really cheesy or weird or just overly romantic.
but really i'm asking him if he'll share the most wonderful australian cookie - a melting moment - also known as a yo-yo - with me. and we do kind of have a moment usually. but that's not what my question was about.
so i figured since i made some melting moments myself the other day (instead of eating the store-bought ones which are also incredible) i should share the wonderful recipe so you can try it too!
they are so delicate, they almost crumble as you pick them up and literally melt in your mouth. the lemon filling is just sweet and tart enough to make the shortbread cookie really special.
so delicious! i love australian cookies! i am leaving the recipe in it's original form because i think it is so interesting following aussie recipes! i always have the computer with me to make conversions. but it's getting easier to just know.
175g (60z) butter, softened
1/4 cup icing (confectioner's) sugar
1 tsp. vanilla extract
1 cup plain (all-purpose) flour, sifted
1/4 cup cornflour (cornstarch), sifted
60g (2oz) butter, softened
1 cup icing (confectioner's) sugar
2 tsp. lemon juice
2 tsp. finely grated lemon rind
Preheat the oven to 180ºC (350ºF). Place the butter, icing sugar and vanilla in a bowl and beat with electric beaters until light and fluffy. Stir in the flour and cornflour with a spoon until combined.
Place the mixture into a piping bag (or ziploc). *I made these by just rolling them into balls by hand and then using a fork to put lines in one direction on the top.* Pipe 3 cm (1 in) rounds into a baking tray lined with non-stick baking paper, allowing room for spreading. Use a fork Cook for 12-14 minutes or until golden. Cool on trays.
To make the filling, place the butter, icing sugar, lemon juice, and rind in a bowl and beat with electric beaters until fluffy and creamy. Pipe onto half of the biscuits and sandwich with the remaining biscuits. Makes about 16 filled biscuits.
Replace lemon juice and rind with lime or orange.
For chocolate, omit the lemon juice and rind. Use 3/4 cup icing sugar and 1/4 cup cocoa powder for the filling and add 1 tsp vanilla extract and 1 tsp water.