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Melting Moments

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A New Zealand baking classic which has remained unchanged in Edmonds cookery books since the 1930s. As delicious as ever. 

Prep Time: 1 hour
6
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Ingredients

200g butter, softened

¾ cup icing sugar

1 cup Edmonds standard flour

1 cup Edmonds Fielder’s cornflour

½ tsp Edmonds baking powder

Buttercream Icing or raspberry jam

Method

1. Preheat the oven to 180ºC. Line two baking trays with baking paper.

2. Cream the butter and icing sugar until light and fluffy. Sift the flour, cornflour and baking powder together and add to the creamed mixture, working everything together to make a smooth dough.

3. Roll heaped teaspoonfuls of the dough into balls, place on the prepared trays and press down lightly with a floured fork.

4. Bake for 20 minutes or until lightly golden on the base. Leave on the trays for 1–2 minutes then place on a wire rack to cool.

5. When cold, sandwich two biscuits together with Buttercream Icing or raspberry jam. 

Ratings

Lisa Tinning
Invercargill
Phoebe Allen
Dunedin

Customer Comments

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