Apologies for the lack of updates! I had a slew of posts that I had planned for this week, but a rather depressing incident with my hair has lead to a complete and utter lack of motivation on all fronts.
Quick recap – I discovered that my regular hairdresser has up and moved to a little country town called Bega (which is, funnily enough, where Bega cheese comes from). Tried a different hairdresser at the salon who is *meant* to be good with thick hair, and she completely massacred it – I have STUBBLE almost all over my head.
So a warning to anyone in Glen Waverley looking for a hairdresser – if you go to Hennesy Lane, do NOT let Kristie come anywhere near your head with any object with a sharp edge. This is why. As my darling Emma is no longer there, I would highly recommend that you try and get an appointment with the manager (I think his name is Dan? Some three-letter name, he is a GEM)
Anyway, enough of that ranting. Sorry, I’m still a bit traumatized from the whole thing.
Let’s talk about my pops for a second.
My father has two teeth left in his mouth. Count’em – TWO. This is due to a combination of factors – firstly, that dairy consumption is fairly low in Korea (back when he was younger, it was quite uncommon), and secondly, his laziness when it comes to dental care. To assist him in all activities that require teeth, he has a bright sparkly set of dentures which help to make him intelligible, but he says that he still has a lot of difficulty with foods that are tough or require a lot of chewing.
Not having dentures myself *insert happy tooth-chomping here*, I can’t say that I know what it feels like, but I do feel quite sorry for him when I’ve made something like cookies or pastries and I see him try and take a bite, then sorrowfully feed the rest to the dog if its something that will cause him too much grief to eat.
Of course, Mr Woofy takes great delight in those moments, but I get the feeling that they’re not so great for my dad.
Because of my dad’s dental situation, I’m always on the lookout for soft, tasty baked goods that may take his fancy – of course, buttery shortbreads and butter cookies fall into this category, but they can get tedious, which is why I’m constantly searching for biscuits (aka cookies) which have this texture, yet have different flavors that will satisfy a sweet craving.
One recipe that I’d had my eye on for awhile were these melting moments from my Good Taste Collection – Baking cookbook (which I believe is now out of print). While they are fairly common to see in the cookie jars of cafes around Melbourne, they’ve always looked so homely that I never felt the urge to try one. Despite the fact I didn’t know what they tasted like, I was driven to try the recipe as my last batch of shortbread cookies were not very well received – I could tell that pops was a bit sick of them, so it was time to give something new a try!
Now, the cookbook has this short sentence to say about these little morsels – “the name “Melting Moments” describes them perfectly: they melt in your mouth an instant after you bite into them.”
That would be a bloody understatement.
These cookies are MAAAHVELLOUS! Despite their rather plain appearance and diminutive size, they have the delicate shortness of the best shortbread biscuits, yet there is no dry chalkiness that can sometimes accompany this texture. Paired with the creamy orange filling, they are gorgeous little bite-size treats that are difficult to resist.
Apparently they can last up to 5 days when stored in an airtight container in room temperature, but I haven’t had a chance to see whether that’s true or not!
(from ‘Good Taste Collection – Baking’ by Anneka Manning)
250g unsalted butter, cubed and at room temperature
55g pure icing sugar, sifted
1 tsp pure vanilla extract
260g plain/all-purpose flour
50g cornflour/corn starch
60g butter, at room temperature
1 tsp pure vanilla extract
Zest of 1 orange
110g pure icing sugar, sifted
1. Preheat the oven to 160 degrees C, and line a baking tray with non-stick baking paper.
2. Use electric beaters to beat the butter, icing sugar and vanilla extract till pale and creamy. Sift together the flour and corn starch in a bowl, then add it to the butter and beat on the lowest possible speed till just combined and a soft dough forms (you may need to give it one or two quick kneads to bring it together).
3. Lightly flour your hands and roll teaspoonfuls of the mixture into small balls and place on the baking tray 5cm (2″) apart. Use a lightly floured fork to gently flatten each ball to about 3cm in diameter and 1cm thick.
4. Bake in a preheated oven for 15 minutes or till cooked through and golden. Cool them on the baking tray (they are extremely delicate and attempting to remove them from the tray before they cool may make them shatter into buttery crumbs), then remove them to a cooling rack and repeat with remaining mixture.
5. To make the filling: Use electric beaters to beat the butter, vanilla and orange zest in a small bowl till pale and creamy. Add the sifted icing sugar and beat till combined. Cover with plastic wrap and keep in fridge till required. Do not attempt to spread onto cookies that are still warm – the filling will melt away!
6. To assemble cookies: Spread the base of one cookie with filling, trying to keep it fairly even, then lightly sandwich with an uniced cookie. Repeat with remaining cookies and filling.
The next installment of the Basic Photography Tips for P&S users will be a bit late, I’ll hopefully be able to put it up within the next two days I’ll be covering exposure and flash, so if you’re interested, be sure to check back in a few days!
[tags]melting moments, butter cookies, shortbread, biscuits, cookies, sweets, baking, dessert, recipes[/tags]