Recipe: Melon Vision - Watermelon Cookies & Cream

A dessert that looks just like mini watermelon slices but hides a coffee cream surprise. These cookies combine playful design with the bright notes of Melon Vision for a treat that is as fun to make as it is to eat.

Ingredients

Watermelon Cookie Dough
• 140 g butter, room temperature (about 5 oz)
• 1 egg, room temperature
• 70 g sugar (about 2.5 oz)
• 220 g cake flour (about 7.75 oz)
• 40 g milk powder (about 1.5 oz)
• 4 g matcha powder (about 1 tsp)
• Red food coloring
• 1 tablespoon black sesame seeds or regular sesame seeds

Coffee Cream
• 1 cup heavy cream (about 240 ml)
• 30 g powdered sugar or granulated sugar, adjust for sweetness (about 1 oz)
• 1 sachet Forchewn Melon Vision

Equipment

• Stand mixer with flat beater and whisk attachment
  • Large cookie tray
  • Parchment paper
  • Kitchen scale
  • Ruler and pen
  • Rubber spatula
  • Chef’s knife
  • Rolling pin

Instructions

Watermelon Cookie

1. Preheat oven to 130°C (260°F). Arrange oven racks at the top and bottom.
   
   
2. In the stand mixer bowl, combine butter, egg, and sugar. Mix with the flat beater until smooth and the sugar is dissolved.
   
   
3. Gradually add cake flour and milk powder, scraping down the sides until fully incorporated. The dough should have the texture of playdough. If too wet, add a little extra cake flour.
   
   
4. Divide the dough into three pieces: 100 g (3.5 oz), 185 g (6.5 oz), and 228 g (8 oz). Wrap each piece in plastic wrap.
   
   
5. Mix matcha powder into the 185 g dough until evenly green. Color the 228 g dough with a few drops of red food coloring, adding more if desired. Refrigerate all dough for 30 minutes.
   
   
6. Roll the red dough into a smooth log, about 6 cm (2.5 in) in diameter. Wrap in parchment paper and mark the circumference with a pen for measuring. Freeze until firm.
   
   
7. Use the measurements to prepare parchment rectangles for the green and white doughs. Roll the 185 g green dough and 100 g plain dough into even sheets that match the rectangles.
   
   
8. Wrap the red log with the white dough sheet, sealing edges tightly. Repeat with the green dough sheet for the watermelon rind. Wrap tightly in parchment and freeze for 1 hour.
   
   
9. Slice the log into rounds about 0.5 to 0.75 cm thick (¼ to ⅓ in). Cut each round into quarters to form watermelon wedges. Place on a parchment lined tray.
   
   
10. Press sesame seeds into the red center to look like watermelon seeds.
    
    
11. Bake on the top rack for 20 minutes, then move to the bottom rack and bake another 20 minutes.
    
    

Coffee Cream

1. Make a quick espresso by dissolving 1 sachet Melon Vision in 40 g cold or room temperature water (about 1.5 oz).
   
   
2. In the mixer bowl, combine heavy cream, coffee, and sugar. Stir on the lowest setting for 1 to 2 minutes until the sugar dissolves.
   
   
3. Increase to medium speed and whip to your preferred peak thickness. Medium peaks are light and airy, perfect for dipping.