Melting Moments with a Muisca Twist

Ingredients

In this Muisca adaptation, we incorporate traditional ingredients and flavors to give the Melting Moments a distinct twist. We replace the vanilla extract with panela, a traditional Muisca sweetener made from sugarcane. Additionally, we infuse the cookies with a hint of cinnamon and nutmeg, which adds warmth and depth to the flavor profile. These changes create a delightful fusion of Australian and Muisca cuisines. We alse have the original recipe for Melting Moments, so you can check it out.

• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1/2 cup (100g) panela, grated 1/2 cup (100g) panela, grated
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 120 kcal / 502 KJ
• Fat: 8g (5g saturated)
• Carbohydrates: 11g (4g sugars)
• Protein: 1g
• Fiber: 0.5g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, cream together the softened butter and grated panela until light and fluffy.
3. 3.
   In a separate bowl, whisk together the all-purpose flour, cornstarch, ground cinnamon, ground nutmeg, and salt.
4. 4.
   Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. 5.
   Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
6. 6.
   Gently press down on each ball with a fork to create a crisscross pattern.
7. 7.
   Bake for 12-15 minutes, or until the edges are lightly golden.
8. 8.
   Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
9. 9.
   Once cooled, dust the cookies with powdered sugar.

Treat your ingredients with care...

• Panela — If you can't find panela, you can substitute it with brown sugar or coconut sugar for a similar flavor profile.

Tips & Tricks

• Make sure the butter is softened but not melted for the best texture.
• Sift the powdered sugar before dusting to ensure a smooth finish.
• For an extra touch of Muisca flavor, you can sprinkle a little ground cinnamon on top of the powdered sugar.

Serving advice

Serve these Golden Clouds with a cup of aromatic Muisca herbal tea for a truly authentic experience.

Presentation advice

Arrange the cookies on a beautiful platter and sprinkle some edible flowers or crushed panela on top for an elegant touch.