I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.


Gluten and lactose are not my friends.


Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.


I can tell you this..... No glutens were harmed in the making of this website.

October 25, 2014

Old Fashioned Melting Moments



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?



 

22 comments:

  1. Bec, yummo!!! My favourite jam? Whoa, not sure.... perhaps my home made peach and passionfruit!? Can I have a biscuit now? xo

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    1. That jam sounds lovely Liz, and of course you can if you come over for a cuppa! :)

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  2. These 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. :)

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    1. Restraint is not always possible when surrounded by deliciousness Maureen :)

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  3. Ooh...nice pretty shapes! And yes, no matter what the filling is, this is perfect for my afternoon tea!

    Gourmet Getaways

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    1. Thanks Julie! Definitly just right for dunking in my Earl Grey :)

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  4. These 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

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    1. Did 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

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  5. Oh 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

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    1. Thanks sweetie- same old,same old here :) I do love passionfruit too, dad growns them but the possums steal more than he gets xox

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  6. Oh 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.

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    1. I hope you love them now as much as you used to! You can't forget the classics :)

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  7. I 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

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    1. Best place for them to be Lorraine! They certainly didn't last long here in my kitchen either :) xox

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  8. I'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.
    (I had to post as "Anonymous" because ChgoJohn wasn't recognized. Go figure! )

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    1. 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 :(

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  9. I 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

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    1. What 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 :)

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  10. I love melting moments - so decadent and moreish. Yours are perfect.

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    1. Why thank you indeed, what a nice compliment! :)

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  11. I'd call them delicious and why on earth have I never made these before?!

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    1. What! Brydie how is that possible? Your kiddos would love them :)

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