Comments on: Melting Moments Cookies – Five ingredients easy recipe

By: KP Kwan

KP Kwan — Thu, 14 Jul 2022 09:25:18 +0000

In reply to Trinity. I think all the ingredients can be scaled up proportionately. However, the oven time and temperature should remain the same.

By: Trinity

Trinity — Tue, 12 Jul 2022 08:59:42 +0000

Am looking to start a cookie supply for extra cash so l think this recipe will give me a great start point but l would like to do 100 units batches how much do l increase for the extra 20

By: KP Kwan

KP Kwan — Mon, 21 Mar 2022 08:20:38 +0000

In reply to Sharon. Yes, please use the standard flour, same weight. It works. Thanks.

By: Sharon

Sharon — Mon, 21 Mar 2022 07:04:05 +0000

Hi KP,

I’m really keen to try your recipe. I was wondering, could I can replace the cake flour with standard flour? If so, do I just replace with the same weight measurement or cup measurement?

Thanks!

By: KP Kwan

KP Kwan — Sun, 09 Jan 2022 05:15:33 +0000

In reply to Ebony. I have not tested the result after adding milk powder. My guess is it will make it more creamy, but less crispy/crumbly. I would add 2 tbsp of milk powder with no changes to the measurements of other ingredients to give it a try.

By: Ebony

Ebony — Sat, 08 Jan 2022 16:15:56 +0000

Can I add milk powder in the recipe to make it more creamy? If so, what are the adjustments that I need to do in the recipe?

By: KP Kwan

KP Kwan — Sat, 08 Jan 2022 01:05:36 +0000

In reply to Maiyo.

Hi Maiyo,
I am not sure why it is less light after refrigerating, as that did not happen to me so far. As for the small amount, you can reduce all the ingredients in the recipe to 2/3, and it should yield about 50 cookies.
KP Kwan

By: Maiyo

Maiyo — Fri, 07 Jan 2022 15:58:54 +0000

Hi KP,

I’d tried your recipe and the cookies turned out great.

However when I tried to refrigerate the dough for my 2nd batch of cookies (I’d only one baking tray), the cookies turn out to be less light as compared to the 1st batch.

Can I know why is this so?

Secondly, I would like to make smaller quantity of cookies of about 50. Can I know how much of the ingredients should I prepare as your recipe yields 80 cookies.

Your advice is much appreciated and thank you for your great recipe.

By: KP Kwan

KP Kwan — Wed, 05 Jan 2022 01:13:52 +0000

In reply to Bethany.

Hi Bethany,
I suggest you bake all the cookies and then keep them in the refrigerator if you make them in advance. Suppose you make it much earlier than in the freezer.
I am referring to the baked cookies, not the dough.
I need to point out that these cookies are very fragile. So make sure you use some protection, for example, bubble plastic wrap, to protect while sending or bringing them back.
Thanks,
KP Kwan

By: Bethany

Bethany — Tue, 04 Jan 2022 10:10:13 +0000

Hi KP Kwan,

Just a couple of questions.

1) Do we freeze baked cookies or the dough?
2) If we freeze baked ones, how do we thaw them? In the refrigerator or just on the counter?

I’m planning to bake and bring it back to hometown for family. Read that you mentioned these cookies can be made ahead and freeze well.

Also, can we add earl grey tea leaves to make them into earl grey butter cookies?