I was cleaning out my kitchen cupboards the other day, and found my Mum’s New Zealand Edmond’s cookbook, which has the best baking recipes ever. I suddenly wanted to bake scones (which you can find if you click here) and melting moments… yes, they do taste as good as they sound!
So I thought I’d share the recipe with you all, that I’ve adapted from the Edmond’s cookbook.
What You’ll Need:
For the cookies:
200g softened butter
3/4 cup icing sugar
1 cup plain flour
1 cup cornflour
1/2 tsp baking powder
For the butter icing:
50g softened butter
splash of vanilla extract
1 cup icing sugar
1 tblsp cocoa
1/2 tblsp hot water
Let’s Get Started:
1. Preheat oven to 350°F (or 180°C) and line two baking sheets with parchment/baking paper.
2. Cream butter and icing sugar until fluffy.
3. Sift in flour, cornflour and baking soda. Mix into creamed mixture.
4. Roll dough into small balls, making sure they’re all about the same size. Flatten slightly with floured fork. (If you feel like your mixture is a touch dry, I found squeezing mixture in my hand first before rolling really helped to keep them from breaking apart)
5. Bake for 20 minutes, or until starting to brown on top.
Allow to cool while making butter icing:
1. Cream butter until fluffy. Add vanilla.
2. Gradually beat in icing sugar and cocoa, mixing until smooth.
3. Add water to give a spreadable consistency. Add more if needed.
Once cookies are cool, sandwich together two cookies with icing in between. I spread my icing on one cookie before sandwiching it with another.
While I was baking these in the oven, it totally took me into my Nana’s kitchen! I hope you love them as much as I do!