Traditional Cookies That Bring Fond Memories– Melting Moments

UPDATED POST ON 26-11-2014

Uploaded a new recipe -recipe 2 with only 4 ingredients of which potatoes starch can be substituted with plain flour. Easy to pipe too.

Using Recipe 2

UPDATED POST ON 29-12-2013

I have not promote this post because the picture is rather blur. Therefore, today, I have decided to prepare some for picture taking purposes.

Using Recipe 2

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INTRODUCTION

This will be a relatively short post on MELTING MOMENTS. This is not a new cookie but a cookie that bring fond memories. In the 1970’s and 1980’s, there are not many cookies choices and this is one of the simple cookie that was served during festivals such as Chinese New Year and Hari Raya.

It was not surprising that these cookies were served because the ingredients, preparation and baking methods were rather simple. Then, Malaysia economies just picking up and gradually introduced to Western cookies. Most people will not have an conventional oven and these cookies can be prepared even using an ovenette,  mini oven or toaster. Hand creaming was used as opposed to the current machine whisking. The ingredients then were only flour, sugar and butter. As times went by, the ingredients have started to include corn flour to better the texture of the cookie and shape have also change with more and more piping nozzles.

Using Recipe 2

Frankly speaking, I am unsure what is the name of this cookie.  I knew people are calling it melting moments, but if you Google the internet, the cookie “melting moments” come in all shapes and decorations. The only common characteristic after analysing the ingredients of various recipes is that there are   flour, sugar and butter as the 3 main ingredients. As for flour, some have used  a mixture of corn flour and some even use custard powder.

This recipe is a modified recipe, I have substituted part of the butter with ghee. I have briefly explained ghee, a type of clarified butter in my Indian Short Bread, Nan Khatai post. Any cookies made with ghee will definitely be more aromatic than those made with butter or margarine due to its slightly higher fat content. The trade off is that the cookies can become shapeless as the ghee melts (have modified the recipe to let it stay in shape).  Though the picture in this post may not be that appealing, I can assure you that the taste is superb.

To create some visual effect and give a fresh feel from its traditional look, I have used Wilton 2D nozzle to pipe the dual colour batters and but this is optional.

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WHAT IS REQUIRED

• 180 grams of plain flour
• 80 grams of potatoes starch
• 60 grams of icing sugar
• 100 grams of butter
• 80 grams of ghee (optional – can substitute with butter)
• 1 teaspoon of vanilla essence
• 1 egg
• Some pink/red permitted food colouring (optional)

Recipe 2

• 100 grams of butter 
• 100 grams of plain flour
• 25 grams of potatoes starch (substitute with plain flour)
• 25 grams of icing sugar 

 

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STEPS OF PREPARATION

• Preheat the oven to 165 degree Celsius and line 2 baking trays with parchment paper

• Cream the butter and sugar until light and fluffy. Add in the eggs and vanilla essence , beat until well incorporated. Sift in the potatoes starch and plain flour, either use the machine at low speed or use a spatula to stir until well mixed.

• Take out half of the batter set aside. For the other half, add a few drops of the red/pink colouring. Stir until well mixed. In a piping bag fitted with nozzle 1M or 2D (Wilton categorization), transfer the pink and beige batter into the piping bag.

• Pipe the batter into the baking sheets in the pattern of a big swirl. Bake in the oven for about 10 minutes. Let it rest in the baking tray for 5 minutes before transfer to the rack for cooling. Store in an air tight container.

Using Recipe 2

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CONCLUSION

Substitute part of the butter with ghee will help to enhance the buttery aroma of the cookies. Do give it a try and let me know if it meet your expectations.

Hope you like the post today. Cheers.

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