Grocery mornings used to be a torture. Every time I walked through the speciality biscuit & cookie aisle, I would look at these delicious cookies and with a heavy heart continue on. Don't get me wrong, I don't have huge amounts of will-power, so on the odd occasion, a packet has made its way into my trolley :-) I finally decided to try baking some at home.
It was a success and I was over the moon. However what made me happier still was the fact that when you make something from scratch, it becomes all the more valuable; so much so that each member of the bubble gets a rationed quantity of one cookie per day (they even get counted several times a day by various members to ensure nobody else has sneakily gobbled up one :-) :-) :-)) and that way they last longer than the store bought packet!
So without further ado, here are the melt in the mouth - Melting Moments.
I
Ingredients -
For the cookies dough
Softened salted Butter - 180gm
Icing sugar - 60gm
Custard Powder - 60gm
All Purpose flour - 180gm
Baking Powder - 1tsp
For the cream
Softened salted Butter - 100gm
Icing sugar - 1cup
Vanilla essence - 1tsp
Method -
Preheat the oven to 180 degreeC. Line a baking tray / sheet with parchment / baking paper.
Cream together the butter and sugar till the colour changes and it is nice and fluffy. Add the custard powder and mix well.
Sift the flour and baking powder into the butter sugar mixture. Gently fold in the dry ingredients with a wooden spatula so as to just incorporate but not over-mix the resultant dough.
Take 1 tsp or approximately 10gm of the dough at a time and roll into a ball. Place the balls of dough on the prepared baking tray about an inch apart. Gently press the balls down with a fork.
Bake for 15mins or till golden. Remove from the oven and transfer to a cooling rack till completely cooled.
Butter cream
Whisk the butter and vanilla essence till smooth. Add the icing sugar such that the resultant paste has a 'thick icing' consistency. Spoon this butter cream into a piping bag connected with nozzle alternatively you can just use a spoon.
To assemble - the cookies will be dome shaped on one side and flat on the under side. Holding the flat side up, pipe a generous amount of the butter cream and place a second cookie flat side down on top of the cream. Apply gentle pressure from the top and bottom so as to squeeze the cream till the edges of the cookie. Repeat the same till all cookies have been assembled. Once done, dust the cookies lightly with icing sugar.
Store in an air-tight container.
Hope you enjoy making these just as much as I have!
Note - I have used vanilla for the butter cream but the cream can be flavoured with ginger, nutmeg or any other spice of your choice.
It was a success and I was over the moon. However what made me happier still was the fact that when you make something from scratch, it becomes all the more valuable; so much so that each member of the bubble gets a rationed quantity of one cookie per day (they even get counted several times a day by various members to ensure nobody else has sneakily gobbled up one :-) :-) :-)) and that way they last longer than the store bought packet!
So without further ado, here are the melt in the mouth - Melting Moments.
I For the cookies dough
Softened salted Butter - 180gm
Icing sugar - 60gm
Custard Powder - 60gm
All Purpose flour - 180gm
Baking Powder - 1tsp
For the cream
Softened salted Butter - 100gm
Icing sugar - 1cup
Vanilla essence - 1tsp
Method -
Preheat the oven to 180 degreeC. Line a baking tray / sheet with parchment / baking paper.
Cream together the butter and sugar till the colour changes and it is nice and fluffy. Add the custard powder and mix well.
Sift the flour and baking powder into the butter sugar mixture. Gently fold in the dry ingredients with a wooden spatula so as to just incorporate but not over-mix the resultant dough.
Take 1 tsp or approximately 10gm of the dough at a time and roll into a ball. Place the balls of dough on the prepared baking tray about an inch apart. Gently press the balls down with a fork.
Bake for 15mins or till golden. Remove from the oven and transfer to a cooling rack till completely cooled.
Butter cream
Whisk the butter and vanilla essence till smooth. Add the icing sugar such that the resultant paste has a 'thick icing' consistency. Spoon this butter cream into a piping bag connected with nozzle alternatively you can just use a spoon.
To assemble - the cookies will be dome shaped on one side and flat on the under side. Holding the flat side up, pipe a generous amount of the butter cream and place a second cookie flat side down on top of the cream. Apply gentle pressure from the top and bottom so as to squeeze the cream till the edges of the cookie. Repeat the same till all cookies have been assembled. Once done, dust the cookies lightly with icing sugar.
Store in an air-tight container.
Note - I have used vanilla for the butter cream but the cream can be flavoured with ginger, nutmeg or any other spice of your choice.
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