Melting Moments

Adapted from: Nagi Maehashi

Serves: 14-15

Prep time: 1 hour
Rest time: 30 minutes
Cook time: 15 minutes

Ingredients:

250 g (8.8 oz) unsalted butter, softened

60 g (1/2 cup) icing / powdered sugar

1 tsp vanilla extract

225 g (1.5 cups) flour (or GF alternative)

60 g (1/2 cup) cornflour/cornstarch (However, if GF, swap for 60 g / 0.5 cups additional GF flour)

Icing:

100 g (3.5 oz) unsalted butter, softened

250 g (2 cups) icing / powdered sugar, sifted

2 tsp lemon zest (about 1 lemon)

1 tsp lemon juice (less than 1 lemon)

For many, the Melting Moment lives a humble existence in a bakery jar, dusty from lack of interested customers next to the register, channeling a pity invite to be purchased. It has no allure of chocolate or dense hunger-staving sweets. It is a light, melt-in-your mouth buttery-vanilla-lemon-y goodness that washes down with a dark caffeinated beverage of choice. It leaves its mark with powdered icing and memories of the most divine moments. 

It was love at first melt for me. Over several months, I began craving them but could not justify the price for a gluten-free alternative. What ought a baker do in this situation? With nary a lemon in sight, I squeezed and zested a few old limes instead. Whilst it was a fun twist of citrus, I can't wait to make these again with traditional lemon. I reckon if you were feeling cheeky, you could whip up an orange and chocolate icing! 

Because most gluten-free flour blends are high in cornflour/cornstarch, I skip any addition of it and just add the difference with more gluten-free flour. Because melting-moments are meant to be soft and light, I decided to only use a gluten-free flour blend and not substitute with buckwheat flour or oat flour. My gluten-free melting moments were flaky, buttery, and very delicate. 

Ingredients:
250 g (8.8 oz) unsalted butter, softened

60 g (1/2 cup) icing / powdered sugar

1 tsp vanilla extract

225 g (1.5 cups) flour (or GF alternative)

60 g (1/2 cup) cornflour/cornstarch (However, if GF, swap for 60 g / 0.5 cups additional GF flour)

Icing:

100 g (3.5 oz) unsalted butter, softened

250 g (2 cups) icing / powdered sugar, sifted

2 tsp lemon zest (about 1 lemon)

1 tsp lemon juice (less than 1 lemon)

Directions:
1. Preheat the oven to 180 C / 350 F and line two baking trays with baking paper. 

2. In a large bowl, cream the butter, icing sugar, and vanilla until fluffy and smooth (about 1 minute). 

3. Slowly mix in the flour and cornflour by hand with a spatula. 

4. Scoop 1 tbsp of dough onto the tray and roll it into a ball. Space the dough balls at least 2 in / 5 cm apart. 

5. Using a fork, gently press down the tops of the dough balls by ~0.5 in / 1 cm. 

6. Bake the cookies for 10 minutes, swap the trays on the oven shelves, and bake for another 5 minutes. Allow to cool completely. 

7. Meanwhile, to make the icing centre, beat the butter until fluffy (1 minute). 

8. Mix in icing sugar a third at a time until well incorporated. 

9. Add the lemon zest and lemon juice, beating on high until fluffy (about 2 minutes) and then transfer to a piping bag. 

10. Once cookies are cooled, pipe the icing onto one cookie and sandwich an un-frosted cookie on top. 

11. Store melting moments in an airtight container or serve with a cup of tea or coffee.