We made a trip to Lancashire last week to visit Justin’s family and to collect a few of the things we had stored there during our house move.
Justin’s sister Rachel, the other regular baker in the family, had just made a batch of melting moments when we arrived at the house. She’d picked up the recipe when she took Justin’s mum – Granny Glittens – to her weekly knitting group.
We sat down for a cup of tea and a couple of melted moments each; what a discovery! They truly did melt in the mouth in a mater of moments. It’s probably down to the super-fine consistency of the icing sugar and cornflour. They reminded me of Danish butter cookies – every household had a tin at Christmas!
I loved them so much, I copied the recipe down so that I could bake some when we have our new oven installed. Watch this space!
- 350g/12oz unsalted butter
- 85g/3oz icing sugar
- ½tsp vanilla extract
- 300g/10½oz plain flour
- 50g/1¼oz cornflour
- Preheat the oven to 180ºC/350ºF/Gas mark 4
- Line two large baking sheets with parchment paper
- Put the butter and icing sugar into a large mixing bowl and beat together until light and fluffy
- Beat in the vanilla extract
- Sift in the flour and cornflour and mix thoroughly
- Spoon the mixture into a piping bag fitted with a large star nozzle
- Pipe the mixture on to the lined baking sheets, spaced well apart
- Bake for 15-20 minutes or until they begin to go golden brown
- Leave to cool on the baking sheets