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Melktert Milk Tart Cookies
Delicate, melt-in-your-mouth shortbread cookies infused with the classic flavors of South African Melktert (milk tart), dusted with fragrant cinnamon.
🧂 Ainekset
- 250g Unsalted Butter(Must be softened to room temperature for creaming.)
- 150g Granulated Sugar(For sweetness and texture.)
- 350g All-Purpose Flour(Sifted for a lighter texture.)
- 50g Custard Powder(This is key for the melktert flavor. Do not substitute with cornstarch.)
- For dusting Ground Cinnamon(Use good quality cinnamon for best flavor.)
👨🍳 Ohjeet
- 1
Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.
⏱️ 2 minutes - 2
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light, pale, and fluffy. This should take about 3-5 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 minutes - 3
Add the sifted all-purpose flour and custard powder to the creamed butter and sugar mixture. Mix on low speed, or by hand with a spatula, until just combined and a soft dough forms. Be careful not to overmix, as this can make the cookies tough.
⏱️ 5 minutes - 4
Roll the dough into small balls, about 2-3 cm (1 inch) in diameter. Place them on the prepared baking sheets, leaving about 2-3 cm (1 inch) space between each cookie. Gently flatten each ball with the palm of your hand or the bottom of a glass to about 1 cm (½ inch) thickness.
⏱️ 10 minutes - 5
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The cookies should not brown too much, maintaining a pale appearance.
⏱️ 12 minutes - 6
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, lightly dust the tops of the cookies with ground cinnamon using a small sieve.
⏱️ 5 minutes (cooling on sheet) + 10 minutes (cooling on rack)
💡 Ammattilaisvinkit
- ✓For a classic shortbread texture, avoid overworking the dough after adding the flour.
- ✓The custard powder is essential for replicating the distinct melktert flavor. Ensure you use proper custard powder, not just cornstarch.
- ✓Don't skip the cinnamon dusting; it's a signature element of melktert and these cookies.
- ✓Allow cookies to cool completely before dusting with cinnamon to prevent clumping.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Increase the custard powder by an extra 10-20g for a more pronounced custard flavor.
- Create sandwich cookies by filling two cooled cookies with a simple vanilla buttercream or a thin layer of custard.
- Add a pinch of nutmeg to the dough for an extra layer of spice.