Skip to main content
logo
Food Advertising by

Melting Moments - CNY 2016


Melting Moments make a perfect gift not only for X'mas but for other festive occasions as well. They can come in many variations.  Some are piped out into rosettes and a cherry is placed on top, some are sandwiched with cream of various flavours while some are just plain or with lemon zest and served with a dusting of icing sugar. I took the easy way out and opted for the latter :)








True to its name, these cookies really crumble and melt in your mouth, so why not give it another name ... 'Crumbling Moments'!


Recipe for Melting Moments - (adapted from 'here')

Ingredients

  • 195 gm plain flour
  • 60 gm cornflour
  • 1/4 tsp salt
  • 30 gm icing sugar
  • 227 gm unsalted butter (if salted butter is used, omit the salt)
  • 1 tsp vanilla
  • Icing or powdered sugar for dusting 
Method
  1. Sift or whisk the flour and cornflour, set aside.
  2. Beat the butter till creamy.
  3. Add in the icing sugar and vanilla, beat till incorporated.
  4. Add in the dry ingredients, beat till all mixed together.
  5. Cover the dough with cling wrap and chill for an hour or two.
  6. Roll the dough into 1 inch  balls and place them onto a parchment lined baking tray, placing them about 1.1/2 inch apart.
  7. Bake in a preheated oven @ 180 deg.C for 10 to 12 mins. till the edges are starting to brown. (Do not overbake).  Let cool, then transfer onto wire rack.
  8. Sift the icing sugar on top of the cookies.   
  9. These cookies can store well in an air-tight cookie jar.
  10. Yield :  About 3 dozen cookies depending on size.




Comments

  1. Look so yummy... I want to try this melting moments too :)

    ReplyDelete
  2. Hi Soke Hah, I'm almost done for CNY 2016 cookies, so I'll bookmarked this for the next round. Looks so sweet with the icing sugar. I remembered one year when I baked chocolate cookies with a dusting of icing sugar like this and my sis told me that the cookies had turned moldy. Luckily she told me before discarding them. Since then, I dare not dust my cookies with icing sugar. What a joke.

    ReplyDelete
    Replies
    1. Ha, ha, the icing sugar can be misleading esp to those who seldom bakes.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.