Melting Moments (Eggless butter cookies)

The first time I made these was actually the first time I tasted them. It was as if time stopped for a second since it was the best thing I had tasted in my life. They are buttery, sweet and crumbly in the best possible way.

Melting moments are shortbread cookies famous in New Zealand, but rumour has it that it's actually the Scottish shortbread that's shaped differently with an added filling. But hey, every recipe is a derivative of another.

Where ever it may have been founded, it is loved by all alike. And a wonderful treat for anyone who comes across it. Personally, they remind me of the Danish cookies from the tin back in the day. But it's not a Danish cookie, since those consist of eggs in the original recipe. And as the name suggests they sure melt in your mouth, BUT! goes straight to your soul.

So without further ado, let's get baking

Quick tutorial

Recipe card

Can the butter be replaced with margarine?

I wouldn't recommend it, but if you absolutely have to don't substitute more than half of the butter content. The cookie will be cakey and the texture won't be as delicate. It would still taste good but not as amazing.

Is it alright to use just AP flour?

So, cake flour has less proteins in it. Meaning; less gluten will be formed. So if you use just AP flour or bread flour, your cookies will be tougher and chewy. If you are unable to get your hands on cake flour. Use 30g corn flour, 80g AP flour all together.

Author: Uthpala Nayanahari