Thursday 15 January 2015

Making Melting Moments

Melting moments are such an old time favourite. Too often the ones in cafes are so big they are more like melting minutes than melting moments, so I decided to make some cute and dainty ones for us to share with our friends. I got this recipe from the old version of the Edmond's book, hence the imperial measurements. Crumpled and stains, its a standout go-to for just about any old-school recipe you might want. 

Melting Moments

7 ounces butter
3 ounces icing sugar
4 ounces flour
4 ounces cornflour
1/2 teaspoon baking powder

Preheat the oven to 175deg. C. (or 350deg. Fahrenheit in imperial measures)

Cream the butter and sugar until pale and fluffy. 

Sift the dry ingredients together and fold into the butter and sugar until well mixed.

I used a piping bag and round nozzle to pipe the biscuits onto the tray. 

It's way more time effective than rolling them into balls by hand. 

I piped each one to about a 4cm diameter circle. 

The tops will all have a peek; don't worry, just push the peaks down to smooth the top. 

Leave at least 4 or 5 cm between each biscuit as they will spread a little in the oven. 

Bake for 20 minutes. They should not colour, and won't harden until they cool, so be careful to set the timer. 

Once cold fix together with lemon icing. 

Lemon Icing

approximately 1 cup icing sugar
the juice of a lemon

Combine the icing sugar and lemon juice to form a firm icing. Add more icing sugar if the icing is too thin. It will depend on the size of the lemon. 

The icing needs to be firm or it will drip out from between the biscuits.

Happy baking xx

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