Lychee melting moments
These delicate cookies stay true to their name and have a lovely fresh lychee filling!
Servings Prep Time
8cookies 20minutes
Cook Time
Servings Prep Time
8cookies 20minutes
Cook Time
For the filling:
  1. In a medium sized mixing bowl , beat together all the ingredients for the cookies – the flour, corn flour, icing sugar , butter and baking powder at low speed until a soft dough is formed.
  2. Wrap the dough tightly and chill for 20 minutes.
  3. Meanwhile preheat your oven to 180 C/ 350 F and Line your cookie sheet with parchment paper.
  4. After 20 minutes of chilling , make balls with one tablespoonful of dough each. Place them on your lined cookie sheet about 5 cm apart .
  5. Using a fork, press lightly to flatten each. If the fork sticks , dip it in cold water and rub dry between each cookie pressing.
  6. Bake at 180 C/ 350 F for 9-10 minutes, turning your tray around midway. The cookies will just start to brown lightly.
  7. Cool on rack before filling.
  8. In a mixing bowl , beat together all the filling ingredients – butter, sifted icing sugar and lychee puree- at medium speed until smooth.
  9. Sandwich two even sized cookies with about 2 teaspoonfuls of filling each.
Recipe Notes

Step by step Tutorial:


  • These can be stored in an airtight container for 2-3 days but ideally fill cookies the day you want to serve them.
  • Double the quantities to make a bigger batch.
  • Make lychee puree by peeling and pitting the fruit and blitzing in your blender.
  • Adjust the amount of puree as per your taste and thickness of the puree.