Melting Moments Recipe Mary Berry

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RECIPES



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These scrumptious melt-in-the-mouth shortbread cookies whilst a bit of a retro bake, they will always be a firm favourite at any coffee morning or lazy weekend on the sofa with a cuppa. Find otu below how to make our delicious melting moments biscuits.

Time 27m

Yield 18

Number Of Ingredients 18

185g Butter (unsalted) (room temperature)
90g Silver Spoon Icing Sugar
25g Custard powder
225g Allinson's Plain White Flour
1 tsp Nielsen-Massey Vanilla Extract
125g Unsalted butter (softened)
250g Icing sugar (sifted)
2 tbsp Milk (whole)
1 tsp Nielsen-Massey Vanilla Bean Paste
185g Butter (unsalted) (room temperature)
90g Silver Spoon Icing Sugar
25g Custard powder
225g Allinson's Plain White Flour
1 tsp Nielsen-Massey Vanilla Extract
125g Unsalted butter (softened)
250g Icing sugar (sifted)
2 tbsp Milk (whole)
1 tsp Nielsen-Massey Vanilla Bean Paste

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.

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

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.

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