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Lychee melting moments

These delicate cookies stay true to their name and have a lovely fresh lychee filling!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 cookies

Ingredients
  

For the cookie:

  • 110 grams or 1/2 cups unsalted butter , at room temperature
  • 30 grams or 1/4 cups icing sugar , sifted
  • 64 grams or 1/2 cups all purpose flour
  • 70 grams or 1/2 cups corn flour
  • 1/4 tsp baking powder

For the filling:

  • 2 - 3 tablespoons lychee puree (from about 5 lychees)
  • 56 grams or 1/4 cups unsalted butter , at room temperature
  • 125 grams or 1 cups icing sugar , sifted

Instructions
 

  • 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.
  • Wrap the dough tightly and chill for 20 minutes.
  • Meanwhile preheat your oven to 180 C/ 350 F and Line your cookie sheet with parchment paper.
  • After 20 minutes of chilling , make balls with one tablespoonful of dough each. Place them on your lined cookie sheet about 5 cm apart .
  • Using a fork, press lightly to flatten each. If the fork sticks , dip it in cold water and rub dry between each cookie pressing.
  • Bake at 180 C/ 350 F for 9-10 minutes, turning your tray around midway. The cookies will just start to brown lightly.
  • Cool on rack before filling.
  • In a mixing bowl , beat together all the filling ingredients - butter, sifted icing sugar and lychee puree- at medium speed until smooth.
  • Sandwich two even sized cookies with about 2 teaspoonfuls of filling each.

Notes

Step by step Tutorial:
Also:
  • 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.