These delicious buttery melt in your mouth cookies are very accurately named. Warning: Approach with caution, cause once you start eating these it’s quite difficult to stop. My mom-in-law quite often makes these for us and sends them all the way to George via courier, beautifully packaged in little packs of 8 – 10, just the recommended portion size, right? (trying to ease my conscience) You’ll have to try them for yourself and see if your will power is stronger than mine. I try to keep them out of site, otherwise I eat a few every time I walk past them, so… good luck!
You can substitute the butter for margarine, you’ll have a less buttery texture, but they’ll still be very much melt-in-your-mouth-ish.
This is also a great cookie recipe to have your kids do or assist with, really not much can go wrong.
Variations:
You could always change this up a bit if you’re feeling creative. Here are a few possible variations:
- Add some finely chopped walnuts, or peanuts to the dough
- Melted white chocolate and a tiny dollop of berry jam in between two cookies takes this to a next level
- Add a jelly tot on top before baking, they will melt into the cookie and become nice and chewy… yummm
- You could also instead of drizzling the white chocolate over the top, fold chunky bits of white chocolate into the dough before baking
This recipe yields 30 – 36, depending on the size you choose to roll them.
You will need:
· Measuring cups
· Medium sized mixing bowl
· Electric whisk
· Medium glass bowl
· Small saucepan
· Baking tray
Ingredients:
½ c (125ml) salted butter, room temperature
c (100ml) icing sugar
1 c (250ml) self-raising flour (I use snowflake)
c (100ml) custard powder
80g (1 slab) white chocolate, melted, to drizzle on top
1 tsp (5ml) coconut oil (sunflower will also work)
Method:
Preheat your oven to 180°C. Grease your baking tray.
Whisk the butter and icing sugar together until creamy. Add the self-raising flour and custard powder. Mix until well combined. Roll the dough into small balls, I use about a teaspoon full. Once you’ve placed them on your prepared baking sheet, you can gently press them flat with a fork. Bake for 12 – 15 minutes, until slightly golden brown.
While your cookies are baking away and filling your house with an aroma yummy enough to have your neighbours salivating, you can go ahead and melt your chocolate.
Chop the chocolate into chunks and place in a glass bowl, place it over a small saucepan of water, the bowl should not touch the water. Over medium heat allow the water to simmer, not boil. Make sure not to get any water into your chocolate. Avoid stirring the chocolate. Once you can see the majority of the chocolate has melted, remove from the heat and gently stir the chocolate to ensure all the pieces are melted. To prevent your chocolate thickening up to quickly when it starts to cool, you can add a teaspoon of coconut oil.
Once your cookies have cooled you can generously drizzle the melted chocolate over the top.
Store in an airtight container in a cool place. And enjoy as often as you like… or as often as you walk past the cookie jar.
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