Thursday, December 2, 2010

Thursday baking - melting moments

As we bake our way through a treasury of New Zealand Baking

For Daisy's first birthday I was delegated the task of making mini melting moments. I used the recipe from ATONZB, which I've made several times before with good success. Halfway through making these, I realised we were low on cornflour, so I made the difference up with custard powder, which worked well. These melting moments were melt-in-your mouth, and perfect in miniature, as otherwise all that butter can make one feel rather ill.

Here's the recipe (adapted to the way I made it)

Melting Moments - Alyson Gofton


275g butter, softened

1/2 cup icing sugar

1 teaspoon vanilla essence

1 1/2 cups standard flour

1/4 cup cornflour

1/4 cup custard powder

Lemon butter icing

100g butter

1 1/2 cups icing sugar

few drops of vanilla essence

1-2 tbsp milk

grated zest of 1 lemon

juice of 1/2 lemon

Preheat the oven to 160C. To make biscuits beat the butter, icing sugar and vanilla together until light and creamy. Sift dry ingredients and mix into beaten ingredients. Do not over-mix. Roll small spoonfuls into balls and place on a lined baking tray. Dip a fork into four and flatten the dough balls gently. Bake for 18-20 mins until the biscuits are firm and beginning to brown a little around the edges.

To make the lemon butter icing, beat the butter until it is pale and fluffy. Sift the icing sugar and beat into the creamed butter with the vanilla and sufficient milk until you have a fluffy, light mixture. Add the lemon zest and juice to the butter icing and beat them in well. Once the biscuits are cold, join them with icing. Store in an airtight container.

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