Melting Moments

Perhaps the best thing about food blogging is that it allows me to taste every biscuit in the box!   I've looked at this recipe for years (thanks, Good Housekeeping), as it is on the same page as one of my favourites, but never tried it.   My eye was then caught by the rather unusual coating - cornflakes.   Having the kind of children who will open a box of cornflakes and then leave it (you too?) there is a bit of a surplus issue going on here, so any recipe involving cornflakes is worth trying (or the chickens benefit).   Here I feel I must point out that soggy cornflakes make equally good Melting Moments!  Not entirely sure why they are called that, when they are neither melting nor momentary, but that's biscuits for you... You could make them both gluten and dairy free.

Melting Moments

Melting Moments

4oz/110g butter or spread

3oz/75g sugar

1 egg yolk

Vanilla essence

5oz/150g self raising flour (or blend)

2 handfuls crushed cornflakes in a plastic bag

Preheat the oven to 190 deg C, and grease (or parchment) 2 baking sheets.

Cream the butter and sugar togerher and beat in the egg yolk.  Flavour with a vew drops of vanilla, stir in the flour and divide the dough into 24 similar size pieces, rolling each one into a ball.   Throw the balls into the cornflakes bag one by one so they are completely covered.    Bake for about 10-15 minutes until golden brown.        

Cool on the baking sheet for a few moments, then transfer to a wire rack.    The crispy coating hardens as the biscuits cool.  

Don't use too large a baking tray as it stops the heat from circulating in the oven, so the biscuits brown faster on the underneath.