Tuesday, April 12, 2011

Nana's Melting Moments

My Nana bakes the best cookies: Afghans, Anzacs, Shortbread - but most importantly- Melting Moments.

Nana walked off the plane with a ridiculously heavy bag when I collected her from Auckland airport on a recent trip home to New Zealand. Aside from the bundles of green beans from her garden, her bag was weighed down by some serious short bread. Two batches. One's always better than the other.

But there were no Melting Moments. Too rich she said. But necessary, I decided, for the afternoon tea party I was throwing my friends before we returned to Sydney.

I did my best to get this recipe down as accurately as possible, but it was one of those 'add a bit more flour if mixture's too wet to roll' etc.

The biscuits were a hit. They literally "melted in the mouth", a few were heard to comment.

Nana makes her fabulous Melting Moments


1/2 pound butter (225g)
2 ounces icing sugar (60g)
1/4 pound corn flour (113g)
1/4 pound plain white flour (113g)
dash vanilla
pinch of salt
(As you can see this recipe was not created in metric. But I have converted it)
Icing sugar and lemon juice. Quantities not available as Nana just did my eye - but you want a THICK icing.

Heat oven to moderate.

Cream butter and sugar well. Add flours and vanilla and salt. 

Place baking paper on baking tray. Roll mixture into teaspoon-sized balls and place on sheet. Flatten with fork, both ways. 

Bake in centre of oven for 12-15 minutes or until JUST coloured. They cook fast and you don't want them brown.

Remove onto wire rack and ice when cool. TO ICE: Spread just a little icing on the back of a cookie and then sandwich with another biscuit of the same size.

Serve once icing set. Store in airtight container - but you'll be lucky if any are left over.

Billie hosts her gang of NZ friends


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