If you like butter cookies then you’ll love these.
As the name suggests, these really do melt in your mouth. Melting Moments are quite a common recipe, but I’ve not encountered them with golden syrup as an ingredient until I saw this recipe in the December 2016 issue of Super Food Ideas magazine. It gives an additional sweetness and flavour to the cookie.
I added a little green food colouring to my buttercream filling, but you can be as creative as you like. Split the amount in half and try different colours, or use a flavouring instead of the milk.
It really doesn’t take long to pipe the cookie dough to make it look pretty. If you are worried about how it will turn out then you can make plain round cookies instead.
If you need to store the finished cookies then place in an airtight container in a cool place and they’ll be fine for a couple of days. (If you live in a hot climate like I do, then it is best to keep them in the fridge or the buttercream might melt!)
Ingredients – makes about 24 small cookies:
- 250g/9 oz unsalted butter, softened
- 1/3 cup icing (powdered) sugar
- 1/3 cup golden syrup
- 1 and 3/4 cups plain (all purpose) flour
- 1/2 cup cornflour
- 100g/3.5 oz unsalted butter, softened
- 1 cup icing (powdered) sugar
- approx 1 tbsp milk
- a drop of food colouring, optional
- Heat your oven to 160C/140C fan forced/320F and line 2 baking trays with non-stick baking paper.
- Using an electric mixer, beat the butter, icing (powdered) sugar and golden syrup until pale and fluffy.
- Fold in the plain flour and cornflour.
- Spoon the dough into a piping bag fitted with a star nozzle. (The dough will be quite stiff so it will hold its shape when piped.)
- Pipe the dough into 3cm/1 inch circles. Tip: they will spread very slightly when baked, so give them a little space in between.
- Bake for 12-15 minutes until just golden.
- Remove from the oven and leave on the trays for 2 minutes before transferring to wire racks to cool completely.
- To make the buttercream filling, beat together the butter and icing sugar. Add the milk gradually – if the mixture is too stiff then add a drop more milk. Stir in your food colouring, if using.
- Spread the buttercream onto half the cookies and then sandwich together with a plain cookie.
- Serve and enjoy!