If you watched Master Chef Australia 2012, you might be knowing Julie's famous melting moments. The judges were are praising that particular cookie so much that I searched for the recipe at the master chef web site. And I got it finally. And I adapted that recipe according to my requirement. When Kalyani announced the Magic Mingle this month, I have been thinking about it for the past 6 days. The magic ingredients are fresh fruits and chocolate. There are so many recipes I could prepare but I was in no mood for elaborate work. I wanted to do something simple yet delicious. So I twisted the melting moments recipe to chocolate melting moments and made a butter cream with fresh orange juice and orange zest. Those two paired together made a great sandwiched cookie. My daughter loved it. And it was also easy to prepare.
Ingredients:
Makes 22 Sandwich Cookies
For The Melting Moments:
All Purpose Flour-1 1/4 cups
Butter-3/4 cup+ 1/8 Cup
Vanilla Custard Powder-1/2 cup+1 tbs
Icing Sugar-1/2 cup
Baking Powder-1 tsp
Grated Chocolate-50 gm
For The Icing:
Butter-1/4 cup
Icing Sugar-1 cup
Zest Of One Orange
Orange Juice-2 tbs
Procedure:
For The Melting Moments:
1. Preheat oven to 170C.
2. Cream together butter and icing sugar.
3. Add custard powder and mix well.
4. Sieve the flour and baking powder into the butter mixture and mix to form a soft dough.
5. Add the grated chocolate and mix.
6. Grease and line a baking tray.
7. Make small lemon sized ball out of the dough and place it on the tray at 2" intervals.
8. Press the ball with a fork to flatten it.
9. Bake until the bottom is golden. It took 7 minutes in my oven.
10. Remove tray and keep it aside for 5 minutes.
11. Transfer the cookies to a wire rack and allow it to cool completely.
12. Repeat with the remaining dough.
Orange Cream:
1. Cream together butter and sugar.
2. Add the orange zest and orange juice and mix well to make a thin icing.
Arranging The Cookies:
1. Apply a teaspoon full of icing on the bottom of one cookie.
2. Place another cookie on top of it and press.
3. Allow it to air dry for 1 hour.
4. Store in air tight jar.
Make balls out of the dough and press it with a fork.
Bake and cool on wire rack.
Mix the icing.
Apply a teaspoon of icing on one cookie.
Press another cookie on top of it.
Let it dry before storing.
Labels: BAKES, BUTTER, CHOCOLATES, COOKIES, CREAM, EGGLESS, FLOUR, ORANGE
