Melting Moments Recipes

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MELTING MOMENTS



Melting Moments image

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

1 cup butter (please don't substitute!)
2 cups flour
2 tablespoons powdered sugar
1/2 cup butter
2 tablespoons maraschino cherry juice
2 teaspoons milk
2 -3 cups powdered sugar, to make a thick frosting

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



Melting Moments II image

Also known as Cornstarch cookies.

Provided by Lee K.

Categories     Desserts     Cookies

Yield 36

Number Of Ingredients 4

1 cup all-purpose flour
½ cup cornstarch
½ cup confectioners' sugar
¾ cup butter

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



Original Be-Ro Melting Moments-Afternoon Tea Biscuits or Cookies image

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

5 ounces soft butter or 5 ounces soft margarine
3 ounces caster sugar
2 teaspoons vanilla essence or 1 teaspoon vanilla extract
5 ounces self raising flour
desiccated coconut or oats
glace cherries

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)



Melting Moments (Butter Cookies) image

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

1 cup (226g) unsalted butter, partly melted
2 teaspoons vanilla extract
3/4 cup (93g) icing/powdered sugar
1 and 1/2 cups (187g) cornflour/cornstarch
1 cup (125g) plain/all-purpose flour
1/4 teaspoon salt

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



Easy Melting Moments Biscuit Recipe image

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

50 grams icing sugar (sieved)
100 grams unsalted butter (at room temperature)
100 grams plain flour (sieved)
50 grams cornflour (sieved)
pinch of salt

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



Melting Moments I image

A very fragile cookie that melts in your mouth.

Provided by Lisa

Categories     Desserts     Cookies

Yield 24

Number Of Ingredients 8

1 cup butter, softened
¾ cup cornstarch
⅓ cup confectioners' sugar
1 cup all-purpose flour
3 ounces cream cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 drops red food coloring

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



Recipes image

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

185g Butter (unsalted) (room temperature)
90g Silver Spoon Icing Sugar
25g Custard powder
225g Allinson's Plain White Flour
1 tsp Nielsen-Massey Vanilla Extract
125g Unsalted butter (softened)
250g Icing sugar (sifted)
2 tbsp Milk (whole)
1 tsp Nielsen-Massey Vanilla Bean Paste
185g Butter (unsalted) (room temperature)
90g Silver Spoon Icing Sugar
25g Custard powder
225g Allinson's Plain White Flour
1 tsp Nielsen-Massey Vanilla Extract
125g Unsalted butter (softened)
250g Icing sugar (sifted)
2 tbsp Milk (whole)
1 tsp Nielsen-Massey Vanilla Bean Paste

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 image

Melting Moments Cookies With Dr. Oetker Corn Starch

Time 20m

Yield 30 Cookies

Number Of Ingredients 6

1 cup unsalted butter partly melted
2 tsp vanilla extract
0.75 cup powdered sugar
1.5 cup Dr. Oetker Corn Starch
1 cup all-purpose flour
0.25 tsp salt

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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