Guest Post: Candyfloss Melting Moments


Hello lovely readers of High Tea with Dragons. I am Lydia from Lydia Bakes and I’m honoured to be guest blogging over here for Kirsten while she is away honeymooning!

Kirsten and I have very similar tastes when it comes to baking, when Kirsten mentioned guest blogging on High Tea with Dragons I knew I had to make something sweet and fun.

I decided to add a twist to a classic cookie, Melting Moments. These eggless cookies truly do melt in your mouth and with a sweet candyfloss flavoured filling they’re the perfect treat to satisfy a sweet tooth craving!


Recipe adapted from the Edmonds Cookbook
Makes 24 Sandwiched Cookies



  • 200g Unsalted Butter, softened
  • 3/4 C Icing Sugar
  • 1 C Flour
  • 1 C Cornflour
  • 1/2 t Baking Powder
  • Pink food colouring (I used Wilton Rose gel colouring)

Candyfloss Icing

  • 100g Butter, softened
  • 1/8 t Candyfloss Flavouring (you can get this in cake decorating shops or online)
  • 2 C Icing Sugar
  • 1 1/2 T Milk approx.



  1. Preheat oven to 180 degrees C and line two cookie trays with baking paper.
  2. In a medium sized bowl, beat butter until light in colour.
  3. Sift icing sugar into bowl and mix together until light and fluffy.
  4. In a large bowl, sift the flour, cornflour and baking powder together and stir to combine.
  5. Add the dry ingredients to the butter mixture gradually, continue to mix until well combined.
  6. Add a few drops of pink food colouring to the cookie dough and mix until combined, add colouring until it reaches a nice strong pink colour (the colour will fade after baking).
  7. Using a half tablespoon measuring spoon or a small cookie scoop, scoop cookie dough and roll into a balls.
  8. Place cookie balls well spaced out on cookie trays and flatten with a floured fork.
  9. Bake for 15-20 minutes.
  10. Leave to cool on the trays for five minutes before placing on cooling racks.
  11. Cool completely before filling.

Candy Floss Icing

  1. Beat butter until light and fluffy.
  2. Add candyfloss flavouring and mix until combined.
  3. Sift icing sugar into bowl and mix.
  4. Add milk one tablespoon of milk at a time until it reaches a smooth consistency for piping.

Note: You do not need much flavouring as it is very concentrated, however feel free to add more to taste, 1/8 th of a teaspoon was enough for me!

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