Go Back

Melting Moments



  • Recipe courtesy: Nashira of nashplateful
  • Makes 50
  • 250 g 8 ounces unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup 80g icing sugar (confectioners), sifted
  • 1 ½ cup 225g plain flour (all-purpose), sifted
  • ½ cup 75g corn flour (cornstarch), sifted



  • Preheat oven to 160oC/325oF. Line baking sheet or flat oven tray with parchment paper.
  • Beat butter, vanilla and sifted icing sugar in a small bowl with electric mixer until light and fluffy. Transfer mixture to large bowl, and stir in sifted flours using a wooden spoon. Chill in the refrigerator for 30 minutes.
  • With floured hands, roll rounded teaspoonfuls of mixture into balls. Place balls about 2.5cm apart on trays to allow room for spreading, and then flatten slightly with the back of a lightly floured fork. I used star nozzle to pipe rosette shaped cookies too.
  • Bake cookies about 15 minutes or until just cooked through and light golden. Stand 5 minutes in tray before lifting onto wire racks to cool. Dust with extra sifted icing sugar before serving, if you like.


✔️ Unfilled biscuits will keep in an airtight container, between sheets of waxed or parchment paper, for up to a week. Use metal tins to keep the biscuits firmer.
✔️This basic recipe is highly adaptable. Try using custard powder instead of corn flour for a delicious twist.
✔️ Use ½ teaspoon cardamom powder instead of vanilla extract, if you like.
✔️ You can emboss the cookies with lovely motifs using a cookie die, medallion, coin, or just leave them plain.
✔️ You can even make filled biscuits. Here is a recipe of buttercream filling:
90g (3 ounces) butter, room temperature
¾ cup (120g) icing sugar (confectioners’), sifted
1 teaspoon finely grated lemon rind
1 teaspoon lemon juice
Beat butter, sifted icing sugar and rind in small bowl with electric mixer until pale and fluffy; beat in juice. Sandwich cookies with butter cream.