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Strawberry Melting Moments

Strawberry Melting Moments

Melt-in-your mouth cookies filled with a fresh strawberry jam, perfect for valentines day

Scale

Ingredients

Cookie

  • 180 g Unsalted butter (3/4 cup)
  • 60 g Icing sugar (1/2 cup)
  • 60 g Custard powder (1/2 cup)
  • 180 g Plain flour (1 1/2 cup)

Strawberry Jam

  • 200 g Strawberries, chopped into small pieces (1 cup)
  • 13 g Sugar (3 tbsp)

Buttercream

  • 150 g Unsalted butter (2/3 cup)
  • 45 g Milk (3 tbsp)
  • 18 g Sugar (2 1/2 tbsp)
  • 1 Egg yolk

Decoration

  • Compound white chocolate
  • Red/pink and white sprinkles

Instructions

Cookie

  1. In a stand mixer beat the unsalted butter, icing sugar and custard powder together until light and fluffy
  2. Add the plain flour and mix until the dough comes together
  3. Place the dough between two sheets of baking paper and roll out until 5mm thick
  4. Place in the freezer for 15 minutes
  5. Meanwhile preheat the oven to 170°C
    Once the dough has chilled, remove from the freezer, using a heart shaped cookie cutter cut out heart shapes (the dough can be rerolled, chilled and used again)
  6. If the dough sticks to the cookie cutter dip the cutter in flour before cutting out the shape
  7. Place all cut out cookie dough on a baking sheet lined with baking paper and bake for 12-15 minutes
  8. The cookies should be tinged golden and firm to the touch
  9. Cool

Strawberry Jam

  1. Put sugar and strawberries in a small saucepan on medium heat, stirring occasionally until it comes to a boil
  2. Reduce heat to low and continue to cook for 5-10 minutes, stirring occasionally until a thick jam forms
  3. Remove from heat and cool

Buttercream

  1. Heat milk on a small saucepan until just steaming
  2. Whisk egg yolk and sugar in a medium sized bowl
  3. Pour the hot milk on the egg mixture and whisk
  4. Return the milk/egg mixture to the heat
  5. Stir the mixture continuously until it is thick enough to coat the back of a spoon and a line can be drawn through it
  6. Remove and cool
  7. Once cooled place room temperature butter and milk/egg mixture together in a stand mixer
  8. Beat together until light and fluffy
  9. Place in a piping bag and set aside

Assembly

  1. Pipe a border of buttercream on the underside of a cookie
  2. Fill the border with some strawberry jam
  3. Place a cookie on top to form the cookie sandwich
  4. Continue until all cookies have been filled
  5. To decorate melt the compound white chocolate and place in a small piping bag
  6. Pipe a squiggle in the corner of the heart and sprinkle with sprinkles
  7. Leave to set

Notes

*Cookies can be kept in an airtight container, in the fridge for up to a week ** Or you can package them up as a gift. Look how cute these are!