Melting Moments
These old-fashioned British Melting Moments are crisp on the outside, slightly softer in the middle and wonderfully melt-in-the-mouth. Roll them in desiccated coconut or oats and finish with a classic glacé cherry.
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Servings: 16 biscuits
INGREDIENTS
- 100 g Caster Sugar
- 150 g Block Margarine or Butter (at room temperature)
- 1 Free-range Egg (at room temperature; see Egg Size note below)
- 1 tsp Vanilla Extract
- 200 g Self-raising Flour (see Self-raising Flour note below)
- 50 g Desiccated Coconut or Porridge Oats (either or both)
- Glacé Cherries (halved or quartered)
EQUIPMENT
INSTRUCTIONS
- Preheat your oven to 180°C (or 160°C for a fan-assisted oven, Gas Mark 4 or 350°F) and line a couple of
baking trays withgreaseproof paper . - In a large bowl, cream together the sugar and butter/margarine until light and fluffy in both colour and texture. Add the vanilla and egg, then beat together until combined.100 g Caster Sugar; 150 g Block Margarine or Butter; 1 Free-range Egg; 1 tsp Vanilla Extract
- Sift in the flour before mixing together until combined, and you have a dough.200 g Self-raising Flour
- Take a heaped teaspoon-sized ball of dough and, with wet hands, roll each piece into a ball before rolling it in the coconut or oats.50 g Desiccated Coconut or Porridge Oats
- Place each coated ball onto your pre-lined
baking trays , leaving some space between them, and gently press each down a little with your fingers. Top each squished ball with a small piece of cherry.Glacé Cherries - Bake in your preheated oven for 20-22 minutes, until the biscuits have spread and turned golden.
- Remove from the oven and leave on the
baking trays until cool enough to touch before transferring to a wire cooling rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion, but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Margarine/Butter: Use a block margarine or unsalted butter, not soft or spreadable margarine, which can cause the biscuits to spread too much.
Egg Size: I always buy mixed-weight free-range eggs, and generally, egg size doesn't make a huge difference in most baking unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.
Self-raising Flour: Don't have self-raising flour? For this recipe, simply whisk together 200g (1½ cups) plain flour and 2¾ teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.
Dough Texture: The dough should be soft and slightly sticky. Use damp hands to shape it rather than adding extra flour.
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