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?
Posts
