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Looking through my baking recipes, I realize that the Spritz cookies that I baked for Christmas was quite the hit. Just before going home for the holidays, I was thinking all sorts of festive cookies I used to have in Malaysia, particularly melt in your mouth cookies, eg. Butter cookies, Sugee cookies and Cornstarch cookies. So, I decided to whip up a small batch of my very own ‘Melting Moments’ to satisfy my cravings. I did not get to share this wonderful and simple recipe as I was busy preparing to fly home. Now that I have a chance to, I must say my version of Melting Moments comes closest to just the way I like it.
If you have not had a chance to savor these delicate treats that I am going on about, ‘Melting Moments’ are aptly named for their buttery shortbread-like texture. Trust me, it really melts in your mouth as it titillates your every taste bud. After browsing variations of these delightful cookies over the net, I am inspired to get my ‘joy of baking’ mood on. And with ingredients that are so easy to come across, it’s easily inspiring to bake some of my own best Melting Moments ever.
For a velvety smooth and fluffy, crumbly cookie that is totally irresistible, the key ingredients are substituting cornstarch (cornflour) with potato starch for the light and fluffy texture, cake flour for a soft finishing touch and real butter for the wonderful flavor.
Since this is an easy-to-bake recipe, perhaps it would make a great addition to an early Easter bake, an eggless Melting Moments!
(Click Page 2 for the Melting Moments Cookies Recipe)
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Thanks for sharing. Will try your recipe for this cookies. (^ー゜)
always love your baking recipes but I never tried any of them as the measurements are in cups. Wud appreciate if in future you measure the ingredients for me as well as many others in grams or in ozs. thanks alot as measurements in grams or ozs are more accurate and easy for us novices.
If this make things easier, here’s a US oz. conversion. for this recipe:
4.41 oz butter
1.41 oz powdered sugar
4.41 oz potato starch, or cornstarch
2.82 oz cake flour
By the way, this is a good conversion table site that you might find useful. You can convert items from different types of flour, yeast and other ingredients.
Scrumptious!!
Been making these for years, they are awesome!! Thanks!
Sorry, I haven’t get a chance to look at the ingredients. Is this what Malay called “biskut sugee?”
No, its not Sugee cookies, but the taste comes really close to it, minus the ‘ghee’ instead of butter used in this recipe.
Also good with walnuts and mini chocolate chips. I also put the dough in the fridge so they don’t spread as much when baking. Yum.
Baking now ….
Sorry if I sound a bit silly :) was wondering if potato starch is a kind of flour too? Would want to try out the recipe :)
Potato starch are sometimes labeled as ‘potato starch flour’. However, potato starch and potato flour is completely different thing. Potato starch are made strictly from the starch of the potato and is protein-free, whereas potato flour is produced from the whole potato, including the skin.
Just went to supermarket, but they do not have corn starch, so I bought corn flour, is there a difference if I use corn flour to make this cookies? Please enlighten me. Thanks.
Cornstarch and corn flour are the same thing. Its called cornstarch in the US, whereas in UK and most Commonwealth countries its referred as corn flour. Good luck with the cookies and do let me know if there are other questions.
Great recipe! I have always love cookies that melt in the mouth ever since I was a kid. I’ll skip the powdered icing sugar on the top of the cookies though as I’m trying to cut down on sugar, though it looks, oh, so tempting.
Hi, I just tried baking this today but somehow my cookies came out with a lot more cracks. Have I overcooked it or gone wrong somewhere?
Three options, reduce the baking time to 10 minutes, if that does not work, reduce the cake flour a bit as it tends to render a more crumbly dough and/or make sure that the powdered sugar is super fine, the finer the sugar the smoother the cookie. Also, I make sure I pack the dough firmly when I shape the cookie balls before placing them into the cookie sheet.
Do you think I could use tapioca starch instead of potato starch? Thanks!
I have not tried making these cookies with tapioca starch. I think its fine since tapioca starch is fine and kind of smooth like the potato starch. You could try a small batch and see how that goes.
Thank u very much for giving the recipe in grams. Now I can try to make the cookies. In future, would greatly appreciate if you can give us recipes in grams too. Sorry to ask for this request but we appreciate your assistance.
Tried this recipe today….OH MY GOD!!!!!
I keep meaning to try your spritz cookies recipe and this one looks equally tempting!
That’s something new and I’d like to try. Thanks.
Where can I get to buy potato starch flour in Malaysia?I hv been to many grocery and hypermarkets but can’t get any of them.
You can use corn starch.
Just made this. I think I can finished the whole batch myself, noooo. The taste was GREAT! Yummmm!!! However my dough did not turn into a soft dough, and the cookie cracks when i press the fork down. Maybe I’ll try to put more butter next time =p
May I know the potato starch can use to make bread or cake? Normally what is the ratio? Tks
Hi
I tried baking it twice, the first time dough was too soft so added more cake/potato flour and it tasted really good.
The 2nd time I tried to bake, this time I added more icing sugar as I didnt want to dust the icing sugar at the final stage, but was unsuccessful, everything went fine until it went into the oven and it melted….would you be able to advise what is wrong in this step? Would it be that the dough is too soft again? Only thing that has changed in the recipe was adding more icing sugar in the initial stage & adding some cornflour (running out of potato flour). :P