Melting Moments
Makes about 30 to 40 filled cookies
  • 60 ml heavy cream
  • 75 grams plain / milk / dark chocolate, chopped
  • 225 grams plain flour
  • 3 tablespoons corn flour
  • 225 grams good quality unsalted butter, at room temperature
  • 50 grams icing sugar
  • ½ teaspoon vanilla extract
  1. Heat the cream in a pot until small bubbles start to appear on the sides (simmering stage). Pour the cream over the chopped chocolate and let it sit for 2 minutes. Stir until all the chocolate has melted. Let it sit aside for 30 minutes until the ganache has thickened.
  2. Alternatively, heat the cream in a microwave for 30 seconds on medium high. Add in the chocolate and microwave at 15 seconds interval, checking the mixture and stirring it at each interval until all the chocolate has melted. Let it sit aside for 30 minutes until the ganache has thickened.
  1. Preheat the oven to 175 degrees Celsius. Line several baking sheets with baking paper and fit a piping bag with a star nozzle. Set them aside.
  2. In a small bowl, combine the plain flour and corn flour. Set aside.
  3. In a large mixing bowl, cream the butter and icing sugar using a hand-held electric mixer until light and fluffy, about 5-7 minutes on high speed. Beat in the vanilla extract until mixed in, 30 seconds on medium speed.
  4. Sift in ½ of the flour mixture into the batter and fold it in with a rubber spatula or a large metal spoon. Sift in the remaining flour mixture and fold it in. Transfer the cookie batter into the piping bag and pipe rosettes onto the baking sheets.
  5. Bake the cookies for 10 - 12 minutes until the bottom of the cookies have turned golden brown. They will be very delicate and crumbly. Let the cookies cool completely before moving them.
  6. Pair the cookies up. Spread a little of the chocolate ganache on one cookie half and press the other down gently until the ganache peeks out at the sides.
  7. Store in an air-tight container for one week in the refrigerator. Bring it up to room temperature for 15 minutes before serving.
Naggy Notes
Recipe by Foodie Baker at