I have a few things planned but most of it is going to be driven by how adventurous we feel every morning. If we are not too late to catch the Autumnal red gold trees , I may be able to get a few scenic pictures for you. A few guests who I love having over are also on the agenda. And plenty of food, of course. I hope to keep my pantry well stocked with sweet treats.
My little men love Melting moments. And I love watching them grab the cookies hard that crumble under the slightest pressure. It melts my heart to see them despair over the broken cookies. These are a joy to make too. They are egg less and ready in minutes. With or without frosting they always taste great!
The Easter bunnies are on their way, their baskets loaded with treasure. I am basking in the excitement of letting them uncover.
Bounty is in the air! Not a moment too soon.
Strawberry Melting Moments (adapted with variation from Taste.com)
125g unsalted butter, softened
1/3 cup pure icing sugar, sifted
1/2 tsp vanilla essence
1 cup flour
2 tbsp custard powder
icing sugar to serve
60g unsalted butter, softened
1/2 tsp strawberry essence
3/4 cup pure icing sugar, sifted
2 drops pink food colouring
Preheat oven to 160 degrees C. Line 2 baking trays with baking paper. Using a electric mixer or with a hand mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms.
Using 1 heaped tbsp of dough per ball, make balls. Place on prepared trays leaving room for spreading. Using a fork dipped in flour, lightly flatten each biscuit until 1 cm thick.
Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
Meanwhile make strawberry filling: Using a whisk, beat butter in a bowl till light and creamy. Add strawberry essence. Whisk to combine. Add icing sugar. Whisk until well combined. Tint the frosting with food colour.
Spread or pipe the filling on the flat side of a cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Serve dusted with icing sugar.