Zutaten für Aussie Melting Moments
- 1 1/2 cups unsalted butter
- 2 1/2 cups icing sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup cornflour
- Icing sugar for dusting
- 2 tablespoons cocoa powder
- Zest of 1 orange
- Zest of 1 lemon
- 1 tablespoon passionfruit pulp
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Zubereitung von Aussie Melting Moments
- Preheat oven to 160°C (320°F). Line two baking trays with baking paper.
- Cream together 1 cup (2 sticks) softened unsalted butter, 1 ½ cups icing sugar, and 1 teaspoon vanilla extract using an electric mixer until light and fluffy.
- In a separate bowl, sift together 2 ½ cups all-purpose flour and ½ cup cornflour.
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a wooden spoon until just combined. Then, use your hands to bring the dough together.
- Roll the dough into walnut-sized balls (approximately 1 inch in diameter) using lightly floured hands.
- Place the balls onto the prepared baking trays, leaving about 5cm (2 inches) between each cookie. Gently flatten each ball to about 1cm (½ inch) thick using a lightly floured fork.
- Bake for 12-15 minutes, rotating the trays halfway through, until the edges are lightly golden. Keep an eye on them, as ovens vary.
- Let the cookies cool completely on the baking trays before frosting.
- **For the Chocolate Buttercream:** Beat ½ cup (1 stick) softened unsalted butter with 1 cup icing sugar and 2 tablespoons cocoa powder until smooth and creamy.
- **For alternative fillings:** Use the same method, substituting the cocoa with:
- Option 1: Zest of 1 orange
- Option 2: Zest of 1 lemon
- Option 3: 1 tablespoon passionfruit pulp
- Sandwich the cooled cookies together with your chosen buttercream filling. Lightly dust with icing sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
16g
Fat
39g
Carbs
6g
