Today we're going with an Old Fashioned Favourite- Melting Moments, or sometimes called YoYo Biscuits
A real trip down memory lane for me as these were one of the first type of biscuits that I made in Home Economics (Cooking) Class in School, and were a staple of childhood lunchboxes back when most people still baked from scratch
For those who aren't familiar with these little lovelies, they are a delicate shortbread/ish style biscuit that should- as their name suggests- just melt away in the mouth
Melting moments can be served individually or stuck together in pairs with icing, jam or custard. However you serve them , they're a delicious and easy biscuit that will bring a smile to your face and hopefully bring back happy memories too
Melting Moments
250 gm Butter or lactose free spread
1 cup gf Plain Flour
1 cup gf Custard Powder- this won't be lactose free though
1/2 cup gf Icing Sugar
1 Egg Yolk
1tsp Vanilla
pinch Salt
Just a few notes before you start:
I've always used custard powder for these biscuits. If you don't use gf flour as the base, most recipes split the flour content between regular flour and cornflour to give the dough the short, crumbly texture they require. The custard flour is mostly made of starch so that works just fine, and it also gives a nice flavour and colour to the finished product. Also, it's just the way I've always made them :)
Now you can see that there's no egg yolk in these photos, but these are from the first lot I made. The trouble was that as delicious as they were, they were really just too delicate and crumbly so I had to add the egg yolk to help bind the mix together. You could also add some xanthum gum if you like to do the same thing. It really just depends on the mix of starch and flour in your choice of Gluten free flour mix and the Custard flour- each one has their own ratio that can make a difference to the biscuit at the end
Combine the spread, icing sugar, vanilla, egg yolk and salt in a bowl
Mix it with beaters until it's nice and fluffy
Stir in the custard powder and flour
Until it's all come together nicely
Pop into a piping bag with a large star tip- or you could just roll the dough into little balls and squish them down slightly with a fork
Pipe or squish the mix onto baking paper- you should get about 24 to 30 biscuits. Bake at 160*C for 12 to 15 minutes depending on size. The biscuits will still be quite soft, so leave them on the trays until they cool
I like to join my Melting Moments with raspberry jam rather than icing or custard. I find that the biscuits can be assembled straight away and last a lot longer. The trouble is though, that jam straight from the jar is still pretty soft and wet which means it won't glue anything together well at all.
To make a nice strong bond, bring about a cup of your favourite jam gently to the boil and simmer it for a few minutes to condense it down and make it nice and goopy. Use while still just warm, or it will set quite hard and you'll have to melt it again
Fresh out the oven and cooling down
Lovely served straight up with a cup of tea
But even better with a scoop of gloop to make it extra yummy indeed
A lovely light, short biscuit that will just melt in your mouth, but with a bit of chew from the jammy centre that brings it all together
Perfect with a cup of Earl Grey for Morning or Afternoon Tea!
So Dear Readers, would you call these Melting Moments or YoYo biscuits, and what's your favourite flavour of jam?
Bec, yummo!!! My favourite jam? Whoa, not sure.... perhaps my home made peach and passionfruit!? Can I have a biscuit now? xo
ReplyDeleteThat jam sounds lovely Liz, and of course you can if you come over for a cuppa! :)
DeleteThese are so cute! My sister made some of these years ago when I visited her in New York. I ate too many and got SO sick from all the butter and sugar. I'm much more careful now. :)
ReplyDeleteRestraint is not always possible when surrounded by deliciousness Maureen :)
DeleteOoh...nice pretty shapes! And yes, no matter what the filling is, this is perfect for my afternoon tea!
ReplyDeleteGourmet Getaways
Thanks Julie! Definitly just right for dunking in my Earl Grey :)
DeleteThese look lovely, Rebecca, and I love how you used custard powder as that really does give these biscuits great flavour and make them really smooth and soft. These were one of my first ever cooking adventures too - I also have great memories making these biscuits xx
ReplyDeleteDid you use the 'Common Sense Cookery Book' at your school too Charlie? I think it was the cooking bible for a few generations at least! :) xx
DeleteOh stop it right now. this is all I can think of now. I love melting moments so much. Do you like passionfruit flavoured ones. They are like anything purple for me. I just can't walk past one. Hope you are ok dearest Rebecca xx
ReplyDeleteThanks sweetie- same old,same old here :) I do love passionfruit too, dad growns them but the possums steal more than he gets xox
DeleteOh My, How I have missed these. I would have to go the rolled and squished with a fork just for the walk down memory lane as well as buttercream filling... Cannot wait to try them.
ReplyDeleteI hope you love them now as much as you used to! You can't forget the classics :)
DeleteI simply cannot be around these biscuits at all because I adore them! I scoff them down and before I know it, half a dozen are in my tummy! :P
ReplyDeleteBest place for them to be Lorraine! They certainly didn't last long here in my kitchen either :) xox
DeleteI'm not at all familiar with Melting Moments but I have to say that judging by your description and photos, I feel I've missed out on something really quite good.
ReplyDelete(I had to post as "Anonymous" because ChgoJohn wasn't recognized. Go figure! )
You have indeed John! Maybe they're called something different in the States? I don't know why you couldn't post as you, sometimes my comments on other blogs just disappear too though :(
DeleteI did just take a trip down memory lane when my mother would have these waiting on the counter when we came home from school. She would often sandwich them together with chocolate icing and sometimes leave me a small ball of uncooked dough to eat (a treat) as well. You may have just started something by posting this, I love yo you biscuits :D
ReplyDeleteWhat a lovely memory Merryn! Isn't it funny how the dough was more of a treat than the actual biscuit- just like licking the beaters when making a cake :)
DeleteI love melting moments - so decadent and moreish. Yours are perfect.
ReplyDeleteWhy thank you indeed, what a nice compliment! :)
DeleteI'd call them delicious and why on earth have I never made these before?!
ReplyDeleteWhat! Brydie how is that possible? Your kiddos would love them :)
Delete