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.
WI MELTING MOMENTS
This classic biscuit is light and crumbly, with an oaty coating and a cherry in the middle. The recipe comes from a W.I. cookery book published in the 1960s, but we have made some substitutions
Provided by kimcharlton
Time 20m
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- Cream together the shortening, butter and sugar until light and fluffy. Beat in the egg and vanilla essence, then sift in the flour and bring together gently to form a dough. Roll the dough in walnut-sized balls and press them into the oats to cover. Flatten on a baking tray and use a teaspoon to make an indent in each biscuit. Drop in ½ tsp of jam (or a glace cherry). Bake at 160 degrees C, gas mark 3 until golden
MELTING MOMENTS II
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
TEA BISCUITS
Was my Mom's she made these when i was a kid they are good and easy. /can also but put on stew to make dumplings
Provided by Orringuy
Categories Breads
Time 30m
Yield 14 muffins, 1 serving(s)
Number Of Ingredients 6
Steps:
- put all the ingredients in mixing bow stir together, Take them out once mixed and put and a floured surface. roll them to half the thickness you want then fold in 1/2 roll again to smooth out. Cut into biscuts with thick glass or cookie cutter. place on cookie sheet in over at 350 C for 20-25 min or till light brown. Serve with some real butter with warm.
Nutrition Facts : Calories 1482.8, Fat 57.5, SaturatedFat 35.1, Cholesterol 156.3, Sodium 2137.5, Carbohydrate 206.6, Fiber 6.8, Sugar 0.7, Protein 34.3
TEA BISCUITS
These are quick and easy. Always nice to have fresh Biscuits with a meal that don't take much work.
Provided by Axe1678
Categories Breads
Time 35m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour, baking powder and salt together.
- Cut in the butter until crumbly.
- Add milk.
- Turn out on a lightly floured surface and roll to about 3/4" thick.
- Cut out circles. To do this, my mother taught me to use drinking glass. Just turn it upside down and press into the dough. Perfect rounds every time.
- Place rounds on a lightly greased cookie sheet.
- Bake at 425 for 20 minutes.
Nutrition Facts : Calories 102.2, Fat 4.4, SaturatedFat 2.7, Cholesterol 11.7, Sodium 213.8, Carbohydrate 13.5, Fiber 0.5, Sugar 0.1, Protein 2.1
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