Lemon Melting Moments Food

MELTING MOMENTS II

Melting Moments II image

Also known as Cornstarch cookies.

Provided by Lee K.

Yield 36

Number Of Ingredients 4

Ingredients

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

Ingredients

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.

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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