MELTING MOMENTS
We first had these in a nearby town known as "Little Sweden". I purchased a cookbook which luckily had the original recipe within! There are other melting moment recipes, but most use cornstarch. These are the real deal - and truly will melt in your mouth! Always a crowd pleaser!
Provided by Susan Lee
Categories Dessert
Time 13m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix butter, flour and powdered sugar.
- Roll into balls the size of ping-pong balls.
- Place on cookie sheet and flatted to about 1/2 inch.
- Bake at 425* for just a few minutes until the edges just begin to show color (really watch them closely!) When cool, frost with the icing mixture on the FLAT side- to create a sandwich cookie.
- (You can just frost the cookie tops to double the cookie total. Also, you may substitute almond extract and a touch of red coloring for the cherry juice).
MELTING MOMENTS II
Steps:
- Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
- Refrigerate 1 hour.
- Preheat oven to 300 degrees F (150 degrees C).
- Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 5.9 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 2.4 g, Sodium 27.5 mg, Sugar 1.6 g
ORIGINAL BE-RO MELTING MOMENTS-AFTERNOON TEA BISCUITS OR COOKIES
These are great little "light as a feather" and meltingly crisp English style biscuits, or cookies. This recipe is the slightly adapted recipe from the Be-Ro Flour cookbook - they suggest lard, but I don't "do" lard! Melting Moments ALWAYS made an appearance on my grandmother and mum's afternoon tea table, and we also had them popped into our lunch boxes for school. The recipe is SO easy to rustle up and they stay crisp and fresh for up to 5 days in an airtight tin. You can roll them in coconut or oats, I prefer coconut - but I am sure they would be just as nice with oats, which is a suggested alternative. Children and "big children" love these, and they really are melting moments, great with a cuppa English tea!
Provided by French Tart
Categories Dessert
Time 30m
Yield 25-30 Melting Moments
Number Of Ingredients 6
Steps:
- Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease two baking trays.
- Cream the butter or margarine with the sugar until very light and fluffy. Beat in the vanilla essence or extract.
- Stir in the flour and mix well.
- Roll walnut sized pieces of the mixture into balls and toss in rolled oats or desiccated coconut.
- Cut each glace cherry into quarters, for quarter for each melting moment.
- Place on baking trays, flatten slightly and place a small piece of cherry on each biscuit. Bake for 10-15 minutes until golden brown but NOT dark brown.
- N.B. To help shape "ball" type biscuits, slightly dampen the hands.
MELTING MOMENTS (BUTTER COOKIES)
Deliciously soft, buttery, melt-in-your-mouth cookies that are infused with vanilla, super easy to make, and only requires 6 simple ingredients!
Provided by Marsha Cook
Categories Cookies
Time 40m
Number Of Ingredients 6
Steps:
- Preheat the oven to 170C/325F/Gas 3. Line a baking tray with parchment paper or a silicone mat, and set aside.
- In a large mixing bowl, whisk together the butter, vanilla, and sugar until creamy and combined.
- Add the cornflour, flour, and salt, and mix to form a smooth, soft dough.
- Roll the dough into small 0.7oz balls, and place them onto the prepared baking tray. Press them down with the tines of a fork. Freeze until solid - about 10 - 20 minutes.
- Bake for 15 - 20 minutes or until firm and just starting to colour around the edges (they'll still be very pale). Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts : Calories 84 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cookie, Sodium 17 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
EASY MELTING MOMENTS BISCUIT RECIPE
This Easy Melting Moments Biscuit Recipe is so quick to make. Buttery, light and melt in the mouth. No eggs required. Just four ingredients are needed, plus a pinch of salt. You'll have these cookies ready for your coffee break in no time.
Provided by Lynn Hill
Categories Afternoon Tea Snack
Time 35m
Number Of Ingredients 5
Steps:
- Preheat the oven to 160deg fan assisted. Have ready a baking sheet lined with a silicone baking sheet or baking parchment.
- Cream the butter and icing sugar together until well combined. This will only take a couple of mins if the butter is soft enough.
- Add the flour, cornflour and salt. Mixed everything together to form a smooth firm dough.
- Shape into even small, walnut sized pieces. Place these onto the prepared baking sheet. If you wish to be exact, weight the dough first. Then divide into equal weights.
- Bake in the centre of the oven for 15 - 20 mins. Or until baked. They won't have a deep golden baked colour and may still feel slightly soft as you take them out of the oven. But they will firm up once cooled.
Nutrition Facts : Calories 113 kcal, Carbohydrate 13 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 1 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
MELTING MOMENTS I
Steps:
- Cream butter, slowly add cornstarch and 1/3 cup confectioners' sugar; beat til fluffy. Stir in flour with wooden spoon (very soft dough). Cover and chill 1 hour.
- Preheat oven to 350 degrees F (180 degrees C).
- Roll dough into 24, 1 inch balls. Place 1 and 1/2 inches apart on ungreased sheet. Press slight indentation on top of each cookie. Bake for 10-12 minutes until firm, not brown. Cool, top with icing.
- To Make Icing: Blend cream cheese and 1 cup powdered sugar til smooth. Mix in vanilla or 1/4 t. of another extract and a few drops of food coloring. Mix well.
Nutrition Facts : Calories 140.8 calories, Carbohydrate 14.4 g, Cholesterol 24.2 mg, Fat 9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 5.6 g, Sodium 65.5 mg, Sugar 6.6 g
RECIPES
These scrumptious melt-in-the-mouth shortbread cookies whilst a bit of a retro bake, they will always be a firm favourite at any coffee morning or lazy weekend on the sofa with a cuppa. Find otu below how to make our delicious melting moments biscuits.
Time 27m
Yield 18
Number Of Ingredients 18
Steps:
- Step 1:Preheat the oven to 170°C, 150°C Fan, Gas Mark 4 and line two baking sheets with baking parchment.Step 2:Beat the butter and icing sugar together until they are very soft and creamy.Step 3:Add the vanilla and sift in the flour and custard powder, mix together until you have a soft dough. Step 4:Roll the dough into walnut sized balls, You should get 30. If it helps, weigh them. They should be 20g each.Step 5:You will need to bake them in batches, as they will spread a little. Place 9 on each tray, well spaced a press them with the tines of a fork.Step 6:Bake in your preheated oven for 15 minutes. Allow to cool for 5 minutes on the tray and then transfer to a wire rack to cool completely.Step 7:To make the icing beat together all the ingredients until light and smooth. If you can, use an electric mixer and beat for 5 minutes.Step 8:When the biscuits are cool you can fill them. Using a piping bag pipe a small amount of icing on 15 biscuits and then use the remaining 15 to make sandwiches.
MELTING MOMENTS COOKIES
Melting Moments Cookies With Dr. Oetker Corn Starch
Time 20m
Yield 30 Cookies
Number Of Ingredients 6
Steps:
- Preparation 1 Preheat the oven to 170C/325F/Gas 3. Line a baking tray with parchment paper or a silicone mat, and set aside. 2 In a large mixing bowl, whisk together the butter, vanilla, and sugar until creamy and combined. 3 Add the cornflour, flour, and salt, and mix to form a smooth, soft dough. 4 Roll the dough into small 0.7oz balls, and place them onto the prepared baking tray. Press them down with the tines of a fork. Freeze until solid - about 10 - 20 minutes. 5 Bake for 15 - 20 minutes or until firm and just starting to colour around the edges (they'll still be very pale). Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.
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- Bake about 15 minutes or until biscuits are a pale-straw colour. Stand 5 minutes before lifting onto wire racks to cool.
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- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
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5/5 (4)Category Morning TeaCuisine AustralianEstimated Reading Time 6 mins
- Place the dairy-free butter, icing sugar and vanilla in the bowl of a stand mixer with the paddle attachment fitted. Beat until smooth and creamy. Add in the flour and cornflour and continue to mix until a smooth dough forms.
- If the dough is feeling too sticky, refrigerate for about 30 minutes to make it easier to handle. Roll tablespoons of dough until you have 20 total, and place evenly spaced 2 cm apart on the baking tray. Using a lightly floured fork, gently press the dough. You want to make sure that they are fairly evenly shaped.
- Bake for 8-10 minutes or until the edges around the bottom are slightly golden, you want the tops to still be quite pale. Transfer to a wire rack and let cool completely before filling.
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- Preheat the oven to 160deg fan assisted. Have ready 2 baking sheet lined with a silicone baking sheet or baking parchment.
- Cream the butter and icing sugar together until well combined. This will only take a couple of mins if the butter is soft enough. Even easier using a food mixer.
- Add the flour, cornflour, vanilla extract and salt. Mixed everything together to form a smooth firm dough.
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