Who can resist a tin full of melting moments made by your kids? – I certainly can’t. My love of melting moments actually started whilst on maternity leave with Jake now 5 years. A Plunket (NZ postnatal care) friend Sarah, with a baby boy the same age and the knack for making these, got me hooked. We would go around to hers, compare our kids feeds, sleeps, poops and complain about how tired we felt and she would get out the biscuit tin. These biscuits solved everything! Her hubby is one lucky man. Not being the natural baker I haven’t changed a thing in the biscuit recipe. The Edmonds book suggests jam and a butter icing to stick the crumbly melt in your mouth biscuits together – I just did a lemon butter icing to add a bit of zing to the richness of it all. So subtly leave your Edmonds Cookery book out with page 57 earmarked (Edition 32 1992) or email your kids our link and fingers crossed they get the hint in time for mothers day…
- 200g butter, softened
- ¾ cup icing sugar
- 1 cup Edmonds standard plain flour
- 1 cup Edmonds Fielder’s cornflour
- ½ teaspoon Edmonds baking powder
- Butter icing or raspberry jam
- Cream butter and icing sugar until light and fluffy.
- Sift flour, cornflour and baking powder together.
- Mix into creamed mixture, mixing well.
- Roll dough into small balls the size of large marbles and place on a greased oven tray.
- Flatten slightly with a floured fork. Bake at 180°C for 20 minutes or until cooked.
- Cool and sandwich two biscuits together with Butter Icing and raspberry jam.
Notes + adaptations
Instead of Butter icing or raspberry jam, I sandwiched my biscuits together with a lemon butter icing. In a bowl I added 50g of softened butter, 1 cup of sifted icing sugar and 1 tablespoon of finely grated lemon rind. I used my electric whisk to beat all the ingredients together until I had a light and creamy filling. I spread it on one side and sandwiched the biscuits together.