Melting Moments

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

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Photo credit: Edmonds Illustrated Cookbook 98
Ratings (5)
Prep Time: 1 hour Servings: Makes 16
  • 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

  • 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. 


Karen King
Karen King
Julian Mitchell
Julian Mitchell

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