Tuesday, October 1, 2013

Lemon white chocolate melting moments

Rich and buttery, these pretty shortbreads are delicious with a touch of zesty lemon. They earn their name from the large amount of fat they contain, which allows them to almost magically melt in the mouth. Orange or lime zest would make a great variation in place of the lemon zest, as would swopping the white chocolate filling for sweet raspberry jam, chocolate spread or flavoured butter creams like passionfruit or lime. They would also be mind-blowing with my caramelised white chocolateI adore this recipe so much and shamefully often forget about it when I'm making a batch of cookies to fill the tin. They are just to-die-for and I don't think there is a person on this planet that would not close their eyes in sheer bliss when biting into one. A melting moment indeed.

Photography by Christelle Botha for Zone magazine

Lemon white chocolate melting moments
Makes 12

175g butter or margarine, softened slightly
1/4 cup icing sugar
1 tsp vanilla extract
1 cup cake flour, sifted
1/4 cup corn flour sifted
Zest of 1 lemon
100g white chocolate, melted

Preheat oven to 180°C. Line a baking tray with baking paper. Cream the butter, icing sugar and vanilla in a bowl until light and fluffy. Stir in the flour and corn flour until combined and soft. Place the mixture into a piping bag fitted with a fluted nozzle. Pipe 3 cm rounds onto lined baking tray, allowing room for spreading. Place the tray of biscuits into the fridge for 30 minutes for the butter to chill then bake for 12-14 min or until golden. Cool on the tray. Sandwich the cookies together with the melted white chocolate. Store in an airtight container.

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  1. Hi Kate! So I tried to make these wonderful looking melting moments and well, they pretty much melted in the oven :( Flat like pancakes. Did not hold their form at all. I did double the recipe. Do you think this caused it? Do you use white corn flour? Would love for these to work out :)

    1. Hi there! I'm so sorry yours turned out flat, I think the problem was probably that the butter softened too much (could've been that the kitchen was too hot) so the biscuits didn't hold their shape in the oven. My biscuit batter is usually very stiff to the point where it is quite an effort to pipe. What should solve the problem is popping the piped biscuits into the fridge for 30 minutes before baking, that way the biscuit will hold its shape. Yes, I used the white cornflour/cornstarch. Hope this info helps!

  2. Hi Kate. Thank you for your advice :) I'll try to cool them before placing them in the oven. I think another point of confusion may be the cornflour vs. cornstarch aspect. I use cornflour to make corn bread and tortillas etc but cornstarch as a thickening agent in liquid-based foods. I'm guessing that in some countries they are two different things?