The Royal Rhino Melting Moments
Adapted from Taste.com.au
Everyone's favourite cookie. These melting moments can be eaten straight from the cookie tray, or sandwiched together with a delicious frosting. They make beautiful little gifts, or a table decoration over the holidays.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Course baking, cookies, Dessert
For the biscuits
- 250 gr plant butter, chopped (you can use normal butter, too)
- 1/2 cup icing sugar, sifted
- 2 tbsp The Royal Rhino cream liqueur
- 1.5 cups all purpose flour
- 1/2 cup corn flour
For the frosting
- 80 gr plant butter, softened (you can use normal butter, too)
- 2/3 cup icing sugar, sifted
- 6 tbsp The Royal Rhino cream liqueur (or to taste!)
Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper. Use electric beaters to beat the butter, sugar and cream liqueur in a large bowl until pale and creamy. Stir in the combined flour and cornflour. Use lightly floured hands to roll 2 teaspoonfuls of the mixture into a ball and place on the prepared trays. Repeat until you have rolled all the mixture, placing dough balls 3cm apart on the prepared trays. Dip a fork in flour and use to flatten cookies slightly, leaving the marks from the fork. Place in the oven and bake for 14-16 minutes or until the biscuits are pale golden. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Meanwhile to make the buttercream, use electric beaters to beat the butter, sugar and cream liqueur in a large bowl until pale and creamy. Transfer the buttercream to a piping bag with a 2cm star-shaped nozzle. Pipe the buttercream over the flat side of half the biscuits. Top with remaining biscuits.
Keyword baking, cookies, Dessert
