Meltingmomentsbiscuitscookies Recipes

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.

MELTING MOMENTS COOKIES

Steps:

• In medium mixing bowl, cream butter till light; then gradually add the confectioners' sugar and salt.
• Beat this mixture thoroughly, about 3 minutes; gradually add the cornstarch and flour and blend well.
• Form the dough into walnut-sized balls and chill in the refrigerator for 1 hour.
• Preheat oven to 350°.
• Transfer the balls to an ungreased cookie sheet and let stand for 20 minutes or until soft, then make a thumprint on top of each to flatten the cookies.
• Bake for 15-16 minutes or until the cookies are golden on the bottom. Remove to rack to cool.
• While the cookies cool, make the icing. In a small bowl, combine the butter, confectioners' sugar, almond extract, and half-and-half until creamy.
• This may be tinted with food coloring.or just left white.
• Ice the cookies when they are completely cooled.
• Store in tins, separated in layers by plastic wrap.

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.