Fall in love with these four-ingredient Melting Moments. These buttery shortbread cookies are sandwiched together with creamy vanilla buttercream and make for a beautiful sweet treat.
Unbelievably simple fool-proof recipe! The cookies are light and tasty and dangerously addictive.
I actually picked this recipe because my 8 years old niece wanted to cook something all on her own – no adult help.
They turned out so good no own believed she did it by herself! Forget storing them, she barely had any to take home.
230 grams (1 cup / 2 sticks) unsalted butter, room temperature
280 grams (2 cups) plain flour
60 grams (1/2 cup) icing or powdered sugar
4 level tablespoons custard powder
115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
375 grams (3 cups) icing or powdered sugar
1 teaspoon vanilla extract
3/4 tablespoons milk
Preheat oven to 180 C (360 F). Line two baking trays with baking or parchment paper.
In a large mixing bowl, beat butter with an electric mixer for 1 minute or until creamy.
Add flour, sugar and custard powder and beat until a soft cookie dough forms.
Roll roughly two teaspoons of cookie dough in your hands to form a ball and place on prepared tray. Repeat with remaining cookie dough.
Press down on each cookie using a fork.
Bake cookies for approximately 12 minutes.
Leave to cool slightly before transferring to a wire rack to cool completely.
To make the frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy.
Add vanilla, half the sugar, and one tablespoon of milk and beat until combined.
Add the remaining sugar and another tablespoon of milk and beat until smooth.
If the frosting is too thick, add an extra tablespoon or two of milk.
Add buttercream to a piping bag fitted with a large round tip. Pipe buttercream onto one cookie.
Add another cookie on top. Repeat with remaining cookies.
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