I recently fell in love with these cookies on a recent holiday to Queensland. I remember the crisp cookie sandwiched a smooth and lemony butter cream, which when bitten into completely melted into your mouth, the name does not lie! For that moment I did not care about anything, not the people walking by, the noise of other customers around me or the strong summer sun on my face, I was completely consumed by this cookie and had developed a special love for them. I repeated this experience every morning tea until I left. There was only one thing which was disappointing about this cookie – the not so fresh butter cream which had turned hard and clearly had preservatives in it to keep fine out of the fridge for days on end.
How enjoyable would it be to bite into a thick, crisp biscuit with this creamy light butter cream hitting your tongue? I couldn’t think of anything better for morning tea with a good cup of coffee, you get everything – cookie and cream all in one, isn’t that why they made cookies and cream ice cream, cause it is just so good!
From making alfajores recently, I discovered the key to consistent shaped biscuits, you need to roll the dough into a cylinder in cling wrap then refrigerate it for an hour at least, so it is quite firm, then when you cut your pieces the will not soften and deform into other shapes. A lot of other melting moment recipes tell you to make little balls and press a fork into them, but I like the consistency of this method. It also makes the sandwiches easy to stack as they are all flat, which will make for great presents of for platters at a party, which is what this was for.
When whipping the cream, remember that butter can over churn, so watch it like a hawk. You want it to still be light and fluffy and not thick and stiff. If you make the cream ahead of time, you can put it in the fridge, but remember it will firm up so before you start to assemble your cookies you must take it out of the fridge to come back to room temperature, which will take at least an hour depending on the weather.
The making them is actually quite fun, but it ends up in such a way that it is, a little cream for it, a little for me, a little for it, a little for me. It is just SOOOOO yummy, and you do not want to remember that you are basically eating butter with sugar. It tastes better if you don’t think about this and just enjoy, think about it tomorrow when you tell yourself that you need to hit the gym, but at that moment, it will bring you so much enjoyment, believe me, I must have eaten about 1/4 of the bowl!
250g butter, softened
50g icing sugar
1 tsp vanilla extract
250g plain flour
1 cup icing sugar
1 tsp vanilla extract
2 tbsps lemon juice
1. For cookie cream butter and icing sugar. Add the vanilla extract and then sift the flours until the mixture comes together.
2. Roll into logs the size of the cookie and wrap with cling wrap. Refrigerate until firm.
3. Preheat oven to 175 degrees.
4. Cut cookies about 1cm thick and bake for 12 minutes or until just browning.
(do not brown like a normal cookie as you want them to melt)
5. Cool cookies on racks.
6. Prepare the buttercream by beating butter and icing sugar until fluffy.
7. Add vanilla extract and lemon juice and combine well.
8. Spoon a dollop of cream onto one cookie and sandwich with another! Presto!