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Melktert Milk Tart Cookies

Name: Melktert Milk Tart Cookies
Prep time: PT20 minutes
Cook time: PT12 minutes
Total time: PT32 minutes
Yield: 30
Cuisine: South Africa
Ingredients: 250g undefined Unsalted Butter (Must be softened to room temperature for creaming.); 150g undefined Granulated Sugar (For sweetness and texture.); 350g undefined All-Purpose Flour (Sifted for a lighter texture.); 50g undefined Custard Powder (This is key for the melktert flavor. Do not substitute with cornstarch.); For dusting undefined Ground Cinnamon (Use good quality cinnamon for best flavor.)

Delicate, melt-in-your-mouth shortbread cookies infused with the classic flavors of South African Melktert (milk tart), dusted with fragrant cinnamon.

Förberedelsetid20 minutes

Tillagningstid12 minutes

Total tid32 minutes

Portioner30

SvårighetsgradEasy

2 ändringar· Feb 8

Skapa din version

Melktert Milk Tart Cookies - South Africa traditional dish

🧂 Ingredienser

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.)

👨‍🍳 Instruktioner

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)

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💡 Proffstips

✓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.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

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.