Having spent the last week on holiday it was really good to get back into the kitchen and make something quick and easy, in between the unpacking and washing. It was truly wonderful to spend a week away in the sun, with no washing, shopping, meal cooking, cleaning, driving or general chore doing. In a whole week I didn’t write one single to do list.
I had even been organised enough to manage a few posts: I think I would have felt lost without it. I got to read some great books (and a lot of blog posts when I could get connected), relax in the sun, do a bit of sightseeing and generally do not very much. Now that the kids are 8 and 11 there is no hard work involved in going on holiday: it really is a holiday for all of us. I even managed a slight tan which is quite an achievement!
And while it was great to be away, it is also great to be home. We were only away a week but we somehow left in winter and came back in spring.
These Melting Moments are light and bright and very easy to make. I used a half recipe quantity of Mary Berry’s recipe: if you want the full amount just double it. Using the quantities below I made 12 large Melting Moments – they are traditionally smaller but I wanted cookie-sized biscuits today.
115g softened butter
90g golden caster sugar
1 large egg yolk
a few drops of vanilla extract
140g SR flour
Porridge oats to coat
Set the oven to 170ºC and flour or line a baking tray with baking parchment.
Put the butter, sugar, egg yolk, vanilla extract and flour in a bowl and mix to form a soft dough.
Form small, equal sized balls of the mixture with your hands (mine were less even than I would have liked, I must still be very relaxed!).
Roll each ball in the oats to cover and then flatten them slightly. Top with a halved or quartered cherry.
Place on the prepared baking trays.
Make sure you leave enough space around them as they will spread while cooking:
Bake for around 15-20 minutes or until starting to go golden brown around the edges. Allow to cool for a minute or two on the tray before moving onto a cooling rack.
Relax and enjoy!
And if you like these, you will love this chocolate version.
Categories: Baking, Biscuits and Cookies, Recipes
Yet another one to have a go at, we’ll be round soon!
Yum these look really tasty!
I’m rediscovering some of old resapes from the past
Made these at the weekend. So incredibly easy to make and sooooo delicious!
Thank you, glad you like them!
Do you use salted or unsalted butter. Can I use stork. Used to cook them with my grandma so childhood favourite but can’t remember recipe.
Hi, personally I always use salted butter but you could use either. And you can use Stork, it just gives a slightly different taste. Growing up we always had margarine rather than butter so would have made them with Stork anyway. Hope you enjoy them.
I love it when recipes work first time – especially when they’re quick and easy and delicious! Thank you!
Thank you, glad you are enjoying them and apologies for taking so long to respond!