Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

Featured Slider Styles

Display Grid Slider

Grid Slider Styles

Display Trending Posts

Display Author Bio

No

Display Instagram Footer

Melting Moments



Melting moments  . . .  ahhh . . .  isn't that a wonderful name for a biscuit/cookie?  And, while I am at it, don't you just love the fact that in Britain a cookie is called a biscuit?  Mmm . . .  Biscuits.  Who doesn't love em!  Especially when they are biscuits/cookies that . . . melt in your mouth like these do! 

  

And that is no word of a lie.  Just like the name suggests, these lovely biscuits DO melt in your mouth.


That is in part due to the combination of butter and lard which is used in the recipe.  Oh, okay . . .  I can see your face wrinkling now  . . .  lard, eww!  Trust me.  There is nothing wrong with lard, unless you are a vegetarian, and then I can't help you.


Lard is a natural fat, just like butter, no chemicals allowed.  Not artificially manufactured like shortening.  Natural, and if it is done right, it is pretty flavourless, which makes it perfect for baking things like pastries and these lovely cookies.


In fact recent research has actually shown that in moderation (as in all things) lard can actually be healthier than butter, as it contains so called "good" fats,  known as monunsaturated fats which can help to lower cholesterol.


In fact recent research has suggested that eating healthy unsaturated fats can actually be good for your heart.  In fact you can read more about those findings here. Its a real eye-opener.


In any case back to these cookies.  You really need to make them.  They are moreishly crisp with a texture not unlike that of shortbread.  The bit of cherry in the middle is traditional.  I appreciate that glace cherries are not always available everywhere, so you can also use quartered maraschino cherries if you want, or even a blanched almond. (In that case use almond extract instead of vanilla.)



*Melting Moments*
Makes 16 to 20


Crisp biscuits/cookies that really do melt in the mouth, with a shortbread-like texture. These are rolled in oats for extra crunch. Traditionally topped with a tiny piece of glace cherry, these go down a real treat with a nice hot cuppa.  

 
40g soft butter (3 TBS)
65g lard (5 TBS)
85g caster sugar (6 TBS superfine sugar)
1 large free-range egg yolk, lightly beaten
few drops vanilla extract
150g self raising flour (1 cup plus 1 1/2 TBS)
rolled oats for coating
4 to 5 glace cherries, quartered




Preheat the oven to 180*C/350*F/ gas mark 4.  Line a large baking tray with baking paper. Set aside. 


Cream together the butter, lard and caster sugar until light and fluffy.  Beat in the egg and vanilla.  Stir in the flour to make a soft dough. (You may need to use your hands to help combine it thoroughly.  Shape into small balls.  


Place the rolled oats into a small bowl (you won't need more than a small handful). Toss and roll the cookie balls in the rolled oats to coat.  Place the balls spaced slightly apart on the prepared baking sheet.  Flatten each ball a little bit with your thumb. 


Place a quartr of a cherry on top of each cookie.  Bake in the preheated oven for 15 to 20 minutes, until light golden brown.  Cool for a few minutes on the baking sheet, prior to scooping off to a wire rack to cool completely. 


Betcha can't eat just one! 



These went down a real treat with my guests that we had here last night.  They really enjoyed them, and I think you will too!  Bon Appetit!  (Happy Easter!) 



QuickEdit
Marie Rayner
6 Comments
Share :

6 comments:

  1. Bon Dimanche de Paques Marie et Todd! Et Mitzi..merci pour la recette!

    ReplyDelete
    Replies
    1. Merci Monique! I wish the same for you and your family! Bisous! Xo

      Delete
  2. Marie, is lard an important ingredient? could you substitute something else? I don't think I can find lard easily here in the U.S.

    ReplyDelete
    Replies
    1. I am sure you can use all butter Zuzu as I have seen recipes which use all butter. Let me know how you get on! xo

      Delete
  3. Delicious also with unsalted butter instead of lard.

    ReplyDelete
    Replies
    1. I have never made them using all butter Aussiegirl, but will try that next time. xo

      Delete

Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam. It will be deleted immediately.

Follow @georgialoustudios