Skip to main content

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.




Labels:

Comments

  1. Angie's RecipesJanuary 11, 2016 at 10:41 PM

    They look literally melt-in-mouth!

    ReplyDelete
  2. ann lowJanuary 12, 2016 at 10:29 AM

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

    ReplyDelete
  3. UnknownJanuary 12, 2016 at 11:30 AM

    Yummy

    ReplyDelete
  4. KimmyJanuary 13, 2016 at 11:27 AM

    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. Sokehah cheahJanuary 13, 2016 at 10:21 PM

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

      Delete
  5. UnknownJanuary 18, 2016 at 11:28 AM

    Looks delicious!

    ReplyDelete

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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more