Melting Moments

Melting Moment Shortbread Recipe
Melting Moments

I had some lovely melting moments at a friend’s house.

So I decided to hunt for a recipe, and found one in my much-loved copy of  ‘Cookery the Australia Way’, which my Aunty gave me about the time I started school. Apparently I had already been cooking cakes with her for a couple of years.  Although my scales measure both Imperial and Metric I thought it was time to convert the recipe for posterity and never being particularly good at following instructions I took the opportunity to tweak the recipe a little as well.

Here is how I made them:

  1. 125 grams butter, measured and allowed to soften then creamed together with
  2.  3 tablespoons icing sugar, then add
  3.  ½  cup corn flour, and
  4.  ½ cup self-raising flour, and mix until mixture forms a smooth paste meanwhile,
  5. preheat oven to 160o, and
  6. roll tablespoonfuls of the mixture, place on a tray and flatten with a fork.  Then
  7. bake at 160 for 15 minutes and allow to cool, before lifting from the tray.

And don’t be tempted to sneak one off the tray while they are cooling, because any attempt will result in the Melting Moment disintegrating into many, many crumbs!  And, yes, I did learn this the hard way.

To Ice:

  1. Cream together ¼ cup of icing sugar,  1 tablespoon of butter, vanilla to taste and if necessary a few drops of milk, then
  2. sandwich pairs of the melting moments, and
  3. enjoy.
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