Melting Moments Recipe

Melting Moments Recipe

Melting moments are traditional vanilla-flavored oat biscuits or cookies that are typically made by combining butter, caster sugar, eggs, flour, baking powder, vanilla extract, and oatmeal.

The mixture is shaped into small, slightly flattened balls, which are then coated with either rolled oats (which is the traditional way) or desiccated coconut, and garnished with glacé cherries or other candied fruit before they are baked.

RECIPE INGREDIENTS

1 tablespoon icing sugar mixture, extra

80 gram butter

2/3 cup icing sugar mixture

250 gram butter, softened

1 teaspoon vanilla essence

1/2 cup icing sugar mixture

1 1/2 cup plain flour

1/2 cup cornflour

1 teaspoon grated lemon rind

1 teaspoon lemon juice

DIRECTIONS ON HOW TO MAKE MELTING MOMENTS RECIPE

Preheat oven to 160°C.Using electric mixer In a bow, beat butter, essence and sifted icing sugar until light and fluffy.

Stir in sifted flours in two batches. Roll 2-level-teaspoon portions of mixture into balls and place about 3cm apart on baking-paper-lined oven trays. Use a floured fork to flatten.Bake about 15 minutes or until biscuits are a pale-straw colour. Place onto wire racks to cool.

For butter cream, beat butter, sifted icing sugar and rind in small bowl until pale and fluffy. Beat in juice.Sandwich two biscuits together with a teaspoon of butter cream.

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Melting Moments Recipe

Rating: 5.0/5

( 1 voted )

Serves: 5 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 100 calories 5 grams fat

Ingredients

1 tablespoon icing sugar mixture, extra

80 gram butter

2/3 cup icing sugar mixture

250 gram butter, softened

1 teaspoon vanilla essence

1/2 cup icing sugar mixture

1 1/2 cup plain flour

1/2 cup cornflour

1 teaspoon grated lemon rind

1 teaspoon lemon juice

Instructions

• Preheat oven to 160°C.Using electric mixer In a bow, beat butter, essence and sifted icing sugar until light and fluffy.
• Stir in sifted flours in two batches. Roll 2-level-teaspoon portions of mixture into balls and place about 3cm apart on baking-paper-lined oven trays. Use a floured fork to flatten.Bake about 15 minutes or until biscuits are a pale-straw colour. Place onto wire racks to cool.
• For butter cream, beat butter, sifted icing sugar and rind in small bowl until pale and fluffy. Beat in juice.Sandwich two biscuits together with a teaspoon of butter cream.