Thursday, April 12, 2007

Melting Moments

For the past three weeks, we have been entertaining one relative or another from Singapore. The house has been busier and noisier than usual, but ‘it’s all good’. My Girls are particularly happy spending time with their pretty 19 year old cousin, ‘Sheryl’ who’s been here for about 3 weeks. She’s leaving to go back to Singapore tomorrow, and she will be missed.

I met Sheryl when she was about 4. I was going out with Ming then, and had visited his family in Singapore. I took an immediate liking for this cheeky 4 year old, who was always trying to melt someone with her pretty smile for a lolly. Being 19, she’s not so fond of lollies anymore, but she had wanted to learn how to make Melting Moments, my ‘Durian Dream Cream Cake’ and Strawberry Tart amongst other things to impress her family ( or was it her boyfriend??.. I forget. Wink-wink.)

We managed to make Melting moments together, but after 4 other relatives arrived, the idea of making the other stuff went out the window. We were just too busy going out, then sometimes coming home to do dinner. I was either too exhausted or fearful of dirty looks being thrown at me for making the whole lot of guests wait while I baked.

Anyhow, this recipe is dedicated to you, Sheryl. I hope you will have fun baking these on your own.

Melting Moments

1 cup butter

4 tbsp sugar

1 cup cornstarch

1 cup plain flour

For the lemon cream filling

¼ cup butter , softened

½ cup icing sugar

2 tsp grated lemon rind

1 tbsp lemon juice

Preheat the oven to 180C . Combine the softened butter and sugar in a bowl and beat only until just mixed. Add the sifted flours and beat, again only until just combined. Fill dough into a piping bag and pipe onto lined trays, spacing them about an inch and a half apart as they will expand. Bake the cookies for about 20 minutes or until they are golden.

Remove and cool totally before filling with the lemon cream. To make the cream filling, combine all ingredients and beat to a smooth consistency.

Makes 12