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  • Writer's pictureLisa Nell

Melting Moments

If you like buttery biscuits which just melt in your mouth, these little indulgent morsels are just the thing! The great thing about this recipe is that you can freeze the mixture and just bake as few or as many biscuits as your heart desires.

For this recipe you will need two lined baking trays. This recipe makes about 30 medium size biscuits. I chose to make mine small so you eat them daintily in one go!

Pre-heat your oven to 175ºC Fan.


250g Unsalted Butter, Softened

50g Icing Sugar, Sieved

250g Plain Flour

20g Custard Powder

25g Cornflour


How I make my melting moments:

  1. Firstly, I beat the butter by itself to make sure it is very soft and creamy, then I add in the icing sugar and make sure it is well combined. The mixture should be pale and fluffy.

  2. Separately, I mix together the flour, custard powder, cornflour and salt until combined.

  3. Then add the flour mixture to the butter mixture and beat until a soft paste forms.

  4. Line your baking trays. The next step you can decide how large you want your biscuits to be and what shape. You could pipe your mixture as a whirl or like I do measure 10g of mixture, roll into a ball and use a small fork to imprint a pattern. If you use the former, I'd suggest the biscuits be no bigger than 2cm in diameter. These are, after all, very buttery! Once shaped, put your baking trays in the fridge for 20 minutes.

  5. Pre-heat your oven to 175ºC Fan.

  6. Bake your biscuits for 12-15 minutes, depending on size and quantity. They should be slightly golden. Allow them to cool completely before removing from the trays. These are very delicate biscuits. Make sure you have no itchy fingers lurking ready to steal these little morsels. I turned my back and Mr Metal Baking polished off five in the blink of an eye!

  7. You can leave your biscuits as they are or if you made larger one's you may wish to sandwich them together with jam, curd, chocolate ganache or another tasty filling. I personally think these are tasty enough on their own!

  8. Goes really well with a cup of tea.

Sustainability tip:

  1. I try to use re-useable silicone baking mats for biscuits. All you have to do is wash after use. They are super handy and prevents additional waste from throwing away baking parchment. If you only have baking parchment, I'd like to recommend investing in eco-friendly parchment that is compostable and recycled. If You Care is a brand I use. Not an Ad - just an environmentally-concerned citizen!

Event tip:

  1. I don't know about you but there's often the occasion when a friend or family member, calls to pop round for tea and sometimes you don't have time to bake. I love serving up homemade goodies for visitors, so this recipe it perfect for having a batch ready in the freezer that you can whip out at a moment's notice. I have a defrosting plate (bought from one of the budget supermarkets and under £10) which helps speed up the defrosting time. Imagine your best friend pops around within an hour of calling and viola, homemade biscuits on the table with pot of tea!

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