A Melting Moment
from the Monday Bakery
~Melting Moments Biscuits/Cookies~
I had a wonderful day baking yesterday, I did some batch baking to top up the cake and biscuit tins for the week ahead as we have guests and I always like to offer tea with cakes and biscuits in the afternoon. The weather was foul ~ wet, windy and dark all day, so I turned the radio on and made a big pot of tea before suggesting my husband might like to “play” in his workshop at the back of the house and then baked to my heart’s content!
I cooked a simple brunch before I leapt into action in the kitchen, a treat for both of us as it was Sunday, good old bacon and eggs ~ we watch what we eat and don’t have this classic British breakfast dish very often, so consequently we both lapped it up; we also had a big pot of tea on the go with lashings of toast and home-made raspberry jam afterwards! I think it was the weather that made us both feel like a comforting “fry up”, although I did grill the bacon and fried the eggs in just a little olive oil…..
I used the best china too, I love drinking from fine cups and saucers ~ we are normally “mugs of tea” people throughout the week, but it’s nice to liberate the Sunday Best, High Days and Feast Days china and try to act refined now and then. I even brought out a “fresh” tea cosy ~ knitted by my husband’s mum, she made us dozens of them in all shapes, colours and sizes and I love them, as do our B and B guests too.
Back to my baking ~ one of my bakes today was a batch of Melting Moments, how I LOVE these unassuming little biscuits of my childhood.
They are wonderful little “light as a feather” and meltingly crisp English biscuits (cookies). The recipe that I use is slightly adapted 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.
I will be sharing some of my other baked goodies later on in the week, but for now, here is a my Melting Moments recipe, enough to melt a man’s heart and bring a smile to any child’s face ~ although not too many for me as they don’t agree with my waistband! Enjoy these with a cup of tea or coffee and they also make great offerings for charity coffee mornings etc.
Melting Moments (Biscuits/Cookies)
100g (4ozs) Butter or margarine
75g (3ozs) caster sugar
1 egg, beaten
1 teaspoon vanilla extract
150g (5ozs) Self Raising flour
oats or dessicated coconut
glacé cherries, quartered
Heat oven to 180ºC, 350ºF, Gas Mark 4.
Grease two baking trays.
Cream the butter or margarine and the sugar until very light and fluffy.
Beat in the egg and vanilla essence.
Stir in the flour and mix well.
Roll walnut sized pieces of the mixture into balls and toss in rolled oats or desiccated coconut.
Place on baking trays, flatten slightly and place a small piece of cherry on each biscuit.
Bake for 10-15 minutes.
(N.B. To help shape “ball” type biscuits, slightly dampen the hands.)
See you tomorrow and have a great start to the new week.