Melting Moments Biscuitscookies Recipes

ORIGINAL BE-RO MELTING MOMENTS-AFTERNOON TEA BISCUITS OR COOKIES

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.

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.

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.

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 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.