Chocolate Melting Moments Food

CHOCOLATE MELTING MOMENTS

Chocolate Melting Moments image

I have a very old BE-RO book and the recipe has been changed in the new book. I use my old book that I have had for so long that the pages are all falling out but it's a better book, better recipes. My gransons love chocolate and so we thought we would try and add a bit of chocolate to the original recipe. I doubled the recipe.

Provided by Tea Jenny

Categories < 30 Mins

Time 25m

Yield 20 biscuits

Number Of Ingredients 7

Ingredients

2 1/2 ounces self raising flour
1 tablespoon cocoa powder
1 1/2 ounces caster sugar
2 ounces margarine
1/2 teaspoon vanilla essence
rolled oats or desiccated coconut
20 chocolate chips

Steps:

Cream together margarine and sugar, add the essence.
Stir in the flour and coco and mix thoroughly.
Devide the mixture into 20 pieces, roll each into a ball with wet hands and coat with rolled oats or coconut.
Place on a greased baking sheet and press out a bit, place a small bit of chocolate on each one.
Bake in a moderate oven (325-350) (165-175) for 15-20 minutes.

Nutrition Facts : Calories 43.2, Fat 2.4, SaturatedFat 0.4, Sodium 26.9, Carbohydrate 5.2, Fiber 0.2, Sugar 2.1, Protein 0.5

CAFE STYLE MELTING MOMENTS

Cafe Style Melting Moments image

These are dirt easy to make and the both look and taste amazing. The only potentially fussy bit is using piping bags, which isn't essential to making a great taste - it's just an 'aesthetic' touch that gives them the cafe style look. This is taken from a great Donna Hay classic. You can play with the fillings a little too if you like.

Provided by WannabeChef Bek

Categories Dessert

Time 35m

Yield 16 filled biscuits

Number Of Ingredients 9

Ingredients

175 g butter, softened
1/4 cup icing sugar
1 teaspoon vanilla extract
1 cup plain flour, sifted
1/4 cup cornflour, sifted
60 g butter, softened
1 cup icing sugar
2 teaspoons lemon juice
2 teaspoons lemon rind, finely grated

Steps:

Preheat the oven to 180degrees (350F).
Place the butter, icing sugar and vanilla in a bowl and beat with electric beaters until light and fluffly.
Stir in the flour and cornflour until combined. The more evenly mixed the ingredients are, the meltier the biscuit so be sure to mix well!
OPTIONAL:Place all the mixture into a piping bag fitted with a fluted nozzle.
Pipe 3cm (1inch) rounds onto a baking tray lined with baking paper. Best to start piping by piping the circular outline of the biscuit and working your way in a circular clockwise motion towards the middle of the biscuit. NOTE:If you do not wish to use a piping bag, simply roll balls measuring approx 2 teaspoon full of mixture onto the lined trays. Flatten slightly. Be sure to leave room for spreading. This amount of batter makes approx 32 individual biscuits.
Cook for 12-14 minutes until biscuits are just golden. They may still look a little soft in the middle but they set upon cooling.
Cool on trays.
To make the filling: Place the butter, icing sugar, lemon juice and rind in a bowl and beat with electric beaters until fluffly and creamy. Pipe (or apply with knife) onto half the biscuits and sandwich with the remaining buscuits. Variations on this filling can be done with ORANGE; Replace the lemon juice and lemon rind with the same quantity of orange juice and rind. This can also be done with LIME in the same manner. These also taste good with caramel filling!

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