Easy Melting Moments Biscuit Recipes

MELTING MOMENTS COOKIES RECIPE

Steps:

• Measure all the ingredients.
• Put all the ingredients in a mixer or blender. Add the butter first, followed by icing sugar, and cornstarch and salt.
• Lastly, add the cake flour on top.
• Mix until the ingredients are well combined and clear from the side of the mixing bowl.
• Place a piece of baking paper on the baking tray.
• Apply some oil to the paper with a bakery brush.
• Use a small amount of the cookie dough to form a ball with your clean hand, about 12g each. Place the ball on an oiled baking paper, well separated from each other. Press it down with the back of the fork to form a pattern. Otherwise, you can also pipe it onto the baking paper.
• Bake at 190°C for 18 - 20 minutes.
• Put the cookies into the cookie box, and separate with the bubble wraps.
• Seal it up with cellophane tape.

EASY MELTING MOMENTS BISCUIT RECIPE

Steps:

• Preheat the oven to 160deg fan assisted. Have ready a baking sheet lined with a silicone baking sheet or baking parchment.
• Cream the butter and icing sugar together until well combined. This will only take a couple of mins if the butter is soft enough.
• Add the flour, cornflour and salt. Mixed everything together to form a smooth firm dough.
• Shape into even small, walnut sized pieces. Place these onto the prepared baking sheet. If you wish to be exact, weight the dough first. Then divide into equal weights.
• Bake in the centre of the oven for 15 - 20 mins. Or until baked. They won't have a deep golden baked colour and may still feel slightly soft as you take them out of the oven. But they will firm up once cooled.

RECIPES

Steps:

• Step 1:Preheat the oven to 170°C, 150°C Fan, Gas Mark 4 and line two baking sheets with baking parchment.Step 2:Beat the butter and icing sugar together until they are very soft and creamy.Step 3:Add the vanilla and sift in the flour and custard powder, mix together until you have a soft dough. Step 4:Roll the dough into walnut sized balls, You should get 30. If it helps, weigh them. They should be 20g each.Step 5:You will need to bake them in batches, as they will spread a little. Place 9 on each tray, well spaced a press them with the tines of a fork.Step 6:Bake in your preheated oven for 15 minutes. Allow to cool for 5 minutes on the tray and then transfer to a wire rack to cool completely.Step 7:To make the icing beat together all the ingredients until light and smooth. If you can, use an electric mixer and beat for 5 minutes.Step 8:When the biscuits are cool you can fill them. Using a piping bag pipe a small amount of icing on 15 biscuits and then use the remaining 15 to make sandwiches.

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.

MELTING MOMENTS (CORNSTARCH COOKIES OR BUTTER COOKIES)

Steps:

• In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, and confectioners' sugar.
• In a large mixing bowl or the bowl of your stand mixer cream the butter until smooth and lighter in color. Add the dry ingredients and mix until all of the dry ingredients are incorporated. Cover and chill for 1 hour.
• Preheat your oven to 300°F (150°C) and shape the dough into 1-inch balls. Place them onto a parchment paper or silicone mat lined baking sheet with about 2 inches of spacing between the cookies.
• Press down firmly to flatten the cookies using a dampened fork. Bake in the middle of your oven's center rack for 18-20 minutes or until the cookie bottoms just begin to turn a light golden color.
• Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely. Dust with confectioners' sugar once cooled (or the sugar will melt) if desired.

MELTING MOMENTS (COOKIES/BISCUITS)

Steps:

• Grease two baking sheets.
• Cream the butter and sugar together until pale and fluffy. Beat in the egg yolk.
• Add the vanilla flavouring, stir in the flour to give a smooth dough and divide into about 24 portions.
• Form each piece into a ball and roll in crushed cornflakes.
• Place the balls on the baking sheets and bake in the oven at 190°C (375°F) mark 5 for 15 - 20 minutes.
• Cool on the baking sheets for a few moments before lifting on to a wire rack.
• VARIATION.
• Instead of cornflakes, use 50 g (2 oz) rolled oats. Press half a glace cherry 8in the centre of each biscuit.

MELTING MOMENTS BISCUITS/COOKIES

Steps:

• Preheat oven to 180C fan forced and line two oven trays with baking paper.
• For biscuits, cream butter and for two minutes in an electric mixer with paddle attachment and then add icing sugar and custard powder and mix until combines.
• Sift the baking powder and flour together and then add to the dough and mix well.
• Roll dough into 40 grams balls, place on the baking paper lined trays and press each ball with a fork to leave an indent.
• Bake biscuits for 15 minutes or until light golden.
• Stand trays for 5 minutes to cool and then transfer to a wire rack to cool completely.
• For buttercream - whisk butter and vanilla until smooth and the add icing sugar and beat until mixture forms a paste, the consistency is thick icing.
• Spoon into a piping bag fitted with a small star (I just spread the mix on with a knife and consequently had some left over even though I put a fairly thick layer on).
• To assemble, pipe buttercream in a circle onto the base of one half and then gently press the other half of onto the cream to make a full biscuit and to form a melting moment.
• Dust with icing sugar just before serving.