Melting Moments

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

1 hour

Prep Time

(15)

Keep my screen awake

Ingredients

200g butter, softened
¾ cup Chelsea icing sugar
1 cup Edmonds Standard Grade Flour
1 cup Edmonds Fielder’s Cornflour
½ tsp Edmonds Baking Powder
Buttercream Icing or raspberry jam

Method

Preheat the oven to 180ºC. Line two baking trays with baking paper.
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.
Roll heaped teaspoonful of the dough into balls, place on the prepared trays and press down lightly with a floured fork.
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.
When cold, sandwich two biscuits together with Buttercream Icing or raspberry jam.

Add your review

Ali McCallum

Thankyou first time and doubled recipe. Enjoyed by all.

kenley

cool and it was great and fun to make

M Macdonald

Easy recipe, melt in your mouth goodness, always a family favorite.

Alison BROWN

Doubled the recipe to make 36 halves, so 18 when joined, half with left over thickened cranberry sauce from xmas, and half with icing, family say best Ive made in 55 yrs of baking.

Allison Legge

So easy to make almost fail safe. Delicious old fashioned baking at its best

Melting Moments

Products used in this recipe

Add your review