So why did I make these? Well, the girlfriend of one of the members of my monthly D&D group is allergic to eggs. In order to take something to this month’s session, I wanted to find something she could enjoy. I thought of Julia’s melting moments cookies recipe from MasterChef Australia and remembered that they were eggless, so I knew these would be perfect. Consider these the Americanized version of Julia’s.
Test batching started rough but got better as it went along. Batch one, measured the ingredients out like any American would (meaning by volume, not be weight). It ended up in the bin. They were too dry, too dense, too sweet. There was too much sugar and flour, it just was not a pleasant melting moment cookie.
On attempt number two I busted out my kitchen scale, replaced half of the flour with cake flour and used half of the original powdered sugar with some baking powder for a nice rise. Batch two was weighed and successful as far as texture and the sweetness I was looking for but way too thick. This batch I rolled the dough into 25g balls – which are perfect for individual-size melting moments cookies that will not be sandwiched, but just sprinkled with powdered sugar and served. The resulting sandwiched cookie was much too thick and not as fine of a result as I wanted. In the final batch, I made smaller balls of dough at 15g each. Flattening with a glass then imprinting them with a fork made them just thin enough so when sandwiched they were the delicate cookies I was looking for! I highly recommend you do this for your melting moments cookies.
The custard powder I used is not required in the recipe. You can substitute with cornflour/cornstarch (same thing just different name based off global location). Just know that by using the custard powder it does add a real richness to the cookie which makes for some good contrast against the sweet tart filling. I don’t think you quite get that when you use the corn flour in it’s place.
This is such an easy cookie to make, and it can have any fruit filling inside. Since we had some around, we chose raspberry but these would work very well with lemon.
So are these a Monte Carlo cookie or a melting moments cookie? They’re sort of a hybrid really because we’re replacing the normal cookie from a Monte Carlo with a melting moments cookie. Monte Carlo Moments? Whatever it is, the end result is a rich and sweet sandwich cookie that die hard sweets lovers will swoon over.
Melting Moments Cookies Recipe
Delicate, lightly sweet and tart. Simply irresistible sandwich cookies
Yield: 16 sandwiched cookies
- 7 oz unsalted butter, softened
- 2 oz powdered sugar
- 2 oz custard powder or cornflour
- 3.5 oz cake flour
- 3.5 oz all purposed unbleached flour
- 1 tsp baking powder
- 8-10 oz powdered sugar
- 8 oz unsalted butter, softened
- 1.5 tsp vanilla extract
- 1 pint raspberries
- 1/4 c sugar
- 1/4 c water
- 1 tsp powdered gelatin
- 1 tbsp water
For the custard cookie:
- Preheat the oven to 350F. Line two cookie sheets with parchment or silpats.
- Sift the flours and baking powder onto a piece of wax paper and set aside.
- In the bowl of your stand mixer combine the butter and powdered sugar on medium speed until pale and fluffy. Add in the custard powder and mix until well combined, scrape down the sides and with the mixer on medium speed slowly add in the sifted flours.
- Once the flours are mixed in scrape down the sides and mix until no flour can be seen. Move the bowl of the cookie mix next to your cookie sheets. I was quite precise for this part. Set your kitchen scale to measure grams. Measure out 15g portions give or take 1g, and roll into balls. Place the balls onto the cookie sheet 2″ apart. Should fit 15-17 cookies per sheet. Once all the cookie are balled on the sheets. Put 1 tbsp of powdered sugar into a small bowl. Use a glass with a smooth flat bottom and gently press down each cookie until about 1/4″ thick, dip the base into the powdered sugar if it starts to stick. Then with a fork flatten the cookie. If the mixture starts to stick to the fork dip the fork into the powdered sugar.
- Once all the cookies have been lightly flattened bake each tray for 13-15 minutes, until the edges turn a pale golden brown. Set on a rack to cool, once cool remove the cookies from the sheets and match up two cookie halves to form your sandwich. Fill one side of each half with buttercream and the other with a thin smear of jam. Serve within hours of baking. If storing, due so in an air tight container. They will last 1-2 days due to the jam making the cookies too soft to hold their shape.
- In the bowl of your stand mixer combine the butter and half of the sugar until pale and fluffy. Continue to mix on medium speed and add in the vanilla. Add powdered sugar until desired thickness/taste.
- In a small bowl combine the gelatin and water, mix to combine and set aside to let bloom
- In a small sauce pan combine the raspberries, water, and sugar. Cook until begins to simmer and the sugar is dissolved. Remove from the heat and stir in the gelatin mixture. Set in the refrigerator to cool completely.