Tuesday, July 24, 2012
Melting Moment with Coffee Cream Icing
This Melting Moment recipe is one of those recipes that I know I can give up the search for a better one because it is just simply the best (in my opinion). The recipe is from one of my top 10 favourite cookbooks, Poh’s Kitchen. I have tried many recipes from this book. All of them came out great, and some of them have actually become my favourite go-to recipes.
This Melting Moment is one of J’s favourites. My mum seems to like it too. I can see why because it is buttery, and just crumbles and melts in your mouth.
I have made a slight change to the recipe. Instead of using the lemon curd filling that is in the original recipe, I made coffee cream icing instead.
Melting Moments with Coffee Cream Icing
(Adapted from Poh's Kitchen)
250 gram unsalted butter, soft
40 gram (1/3 cup) icing sugar, sifted
1 teaspoon vanilla extract
185 gram (1 1/2 cups) plain flour, sifted
65 gram (1/2 cup) cornflour, sifted
Coffee Cream Icing
100 gram butter, soft
120 gram (1 cup) icing sugar mixture, sifted
4 teaspoons instant coffee
2 teaspoon boiling water
To make shortbread:
Heat the oven to 160 degree celcius fan force. Line baking trays with baking paper.
With an electric mixer, cream the butter and sugar until pale and fluffy. Add the vanilla and beat briefly. Stir in the flour, cornflour and salt.
Spoon the mixture into a pipping bag fitted with a flute nozzle and pipe 3cm rosettes onto the prepared tray lined with baking paper. Leave a minimum 3cm space between biscuits. (If you don't have a piping bag, form into walnut-sized balls and arrange on trays. Flatten slightly with a floured fork before baking.)
Bake for 10-15 minutes or until golden. Cool on a wire rack. Handle biscuits gently as they crumble easily.
To make coffee cream icing
Combine coffee and water to form paste. Allow to cool.
In a small bowl, using an electric mixer, beat butter, icing sugar and coffee until pale.
Sandwich biscuits together with coffee cream.