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 COOKIES
Make and share this Melting Moments Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h15m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- In medium mixing bowl, cream butter till light; then gradually add the confectioners' sugar and salt.
- Beat this mixture thoroughly, about 3 minutes; gradually add the cornstarch and flour and blend well.
- Form the dough into walnut-sized balls and chill in the refrigerator for 1 hour.
- Preheat oven to 350°.
- Transfer the balls to an ungreased cookie sheet and let stand for 20 minutes or until soft, then make a thumprint on top of each to flatten the cookies.
- Bake for 15-16 minutes or until the cookies are golden on the bottom. Remove to rack to cool.
- While the cookies cool, make the icing. In a small bowl, combine the butter, confectioners' sugar, almond extract, and half-and-half until creamy.
- This may be tinted with food coloring.or just left white.
- Ice the cookies when they are completely cooled.
- Store in tins, separated in layers by plastic wrap.
Nutrition Facts : Calories 1108.4, Fat 70.7, SaturatedFat 44.5, Cholesterol 186.7, Sodium 595.7, Carbohydrate 114.8, Fiber 1.4, Sugar 52.6, Protein 5.4
MELTING MOMENTS (COOKIES/BISCUITS)
A recipe I found at All British Food.com and am posting for ZWT6. These crisp, crunchy biscuits melt in the mouth-hence their name. A freshly baked batch will soon disappear.
Provided by diner524
Categories Dessert
Time 35m
Yield 24 cookies, 8 serving(s)
Number Of Ingredients 6
Steps:
- Grease two baking sheets.
- Cream the butter and sugar together until pale and fluffy. Beat in the egg yolk.
- Add the vanilla flavouring, stir in the flour to give a smooth dough and divide into about 24 portions.
- Form each piece into a ball and roll in crushed cornflakes.
- Place the balls on the baking sheets and bake in the oven at 190°C (375°F) mark 5 for 15 - 20 minutes.
- Cool on the baking sheets for a few moments before lifting on to a wire rack.
- VARIATION.
- Instead of cornflakes, use 50 g (2 oz) rolled oats. Press half a glace cherry 8in the centre of each biscuit.
Nutrition Facts : Calories 205.9, Fat 12.2, SaturatedFat 7.5, Cholesterol 51.3, Sodium 300.9, Carbohydrate 22.4, Fiber 0.4, Sugar 10.7, Protein 2
MELTING MOMENTS BISCUITS/COOKIES
This is from the Australian Masterchef site but I have omitted the Raspberry jam as my DH does not like jam in his melting moments and traditionally it was never in the originals. Times at this moment are estimated as I have not had the time to make as is serving size but think 6 biscuits/cookies would be right. Have since made these and got 6 biscuits/cookies (12 halves and joined together to make 6). The DH found these to be very sweet and has suggested it may be better to make them smaller (20 gram instead of 40) therefore getting 12 melting moments but cooking time would need to be adjusted and I think 8 to 10 minutes would do it - will give a try in a couple of weeks and report back.
Provided by ImPat
Categories Dessert
Time 55m
Yield 6 biscuits/cookies, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180C fan forced and line two oven trays with baking paper.
- For biscuits, cream butter and for two minutes in an electric mixer with paddle attachment and then add icing sugar and custard powder and mix until combines.
- Sift the baking powder and flour together and then add to the dough and mix well.
- Roll dough into 40 grams balls, place on the baking paper lined trays and press each ball with a fork to leave an indent.
- Bake biscuits for 15 minutes or until light golden.
- Stand trays for 5 minutes to cool and then transfer to a wire rack to cool completely.
- For buttercream - whisk butter and vanilla until smooth and the add icing sugar and beat until mixture forms a paste, the consistency is thick icing.
- Spoon into a piping bag fitted with a small star (I just spread the mix on with a knife and consequently had some left over even though I put a fairly thick layer on).
- To assemble, pipe buttercream in a circle onto the base of one half and then gently press the other half of onto the cream to make a full biscuit and to form a melting moment.
- Dust with icing sugar just before serving.
Nutrition Facts : Calories 587.5, Fat 38.1, SaturatedFat 24, Cholesterol 100.1, Sodium 183.4, Carbohydrate 58.8, Fiber 1, Sugar 29.5, Protein 4.3
MELTING MOMENTS COOKIES
Number Of Ingredients 8
Steps:
- Roll into balls & press with fork. Bake at 350 for 10 min.
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