Melting Moments
Delicate buttery biscuits, flavoured lightly with vanilla and rolled in a choice of oats, desiccated coconut or crushed cornflakes, then topped with a glacé cherry.
Servings 12
Ingredients
- 200 g butter (salted or unsalted) softened
- 125 g caster or granulated sugar
- 1 medium or large egg
- 1 teaspoon vanilla extract
- 225 g self-raising flour
- 50 g porridge oats (rolled oats also work fine too) substitute with the same amount of desiccated coconut or crushed cornflakes
Instructions
- Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line 3 large baking trays with parchment paper and set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy - this will take about 2 minutes to achieve.
- Now add the egg and the vanilla. Mix again to combine. Now add the flour and fold through until you have a soft dough formed - don't over mix.
- Place the oats, coconut or crushed cornflakes on a side plate or in a bowl. Take 50g portions of the dough and roll into even balls. Take each ball of dough and roll in the oats/coconut/cornflakes until coated well.
- Evenly spread the balls of dough across the lined baking trays, allow enough room for each biscuit to spread - about 2-3cm between each. Top each ball of dough with half a glacé cherry.
- Bake for 10-12 minutes, until the biscuits have a spread and are lightly golden around the edges. Don't worry if they appear soft, they will continue to cook as they cool on the baking trays. Allow the biscuits to cool on the baking trays for 5-10 minutes, then transfer the biscuits to a wire rack to finish cooling completely.
- As they cooled, I pressed a few extra pieces of halved glacé cherry on the top of a few of my biscuits. The biscuits will keep at room temperature, covered or in an airtight container for up to 3 days.