It’s official, in only a few short days my family and I will be leaving this house forever. It’s the house I grew up in, and it’s the house where I built all my memories of cooking with my family. So needless to say I’m feeling a little raw right now because I’ll be leaving all of this behind forever. But I know that another family are moving into this house, and their children will get to live here – to love here, like I do. So although it pains me to go I couldn’t be happier, because I know that everything I love about this house will soon make another family very happy too. But of course this is also one of the last days where I will get to cook in this house so I thought I had better dive in today while I have the same.
I dove into my copy of At My Mother’s Knee and decided to make Tracey Spicer’s recipe for melting moments. I’ve never made them before, but have always been a big fan of this biscuit. It’s really one of those iconic afternoon tea biscuits that I remember having ever since I was a little girl. I did have a slight catastrophe though because I misread the recipe and put the wrong quantities of flour, icing sugar and cornflour into mix. It wasn’t until I had already rolled them all out and put them on trays that I realised what had happened. But I decided to go ahead and cook them anyway. It turned out to be okay. Although they’re too soft to sandwich with the buttercream I couldn’t believe how good they tasted and how they really still did melt in my mouth. I decided to keep them as single biscuits with buttercream to spread on at leisure. All in all I think it’s been a good way to leave my kitchen, and I can’t wait to begin cooking with a new fan-forced oven and a gas stove top!
Makes: 25, Prep: 25 mins, Cook: 10-15 mins per batch
- 250g butter, softened
- 1 tsp vanilla extract
- 1/2 cup icing sugar, sifted
- 1 1/2 cups plain (all purpose) flour, sifted
- 1/2 cup cornflour, sifted
- 90g butter, softened
- 3/4 cup icing sugar, sifted
- 1 tsp lemon rind, finely grated
- 1 tsp lemon juice
- Preheat oven to 160 °C and line baking trays with baking paper.
- Beat butter,icing sugar and extract together in a small bowl until light and fluffy. Move to a large bowl and stir in the sifted flours in two batches.
- Using floured hands roll teaspoons of mixture into balls. Put balls onto trays about 2.5 cm apart and then flatten slightly with a floured fork.
- Bake for 10-15 mins and then let biscuits stand for 5 minutes before transferring to a wire rack to cool.
- Meanwhile prepare butter cream.
- Beat butter, icing sugar and rind in a small bowl until light and fluffy. Beat in juice.
- Sandwich biscuits with butter cream, dust with extra icing sugar and serve.