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Easy Melting Moments

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These Easy Melting Moments are so quick to make. Buttery, light and melt in the mouth. Just four ingredients are needed, plus a pinch of salt. You’ll have these cookies ready for your coffee break in no time.

Delicious cookies

What’s the difference between Shortbread and Melting Moments?

The ingredients are more or less the same for both types of recipes. However, Shortbread Recipes generally use caster sugar rather than icing sugar. Which is what this recipe uses.

Step by step instruction.

Once you have your oven on and Preheating, get a baking sheet ready and lined with a silicone baking sheet or baking parchment.

Cream the butter and sugar together until well combined. This will only take a couple of mins if the butter is soft enough. By that I mean soft enough to a spreading consistency.

Add the flour, cornflour and salt. Mix everything together to form a smooth firm dough. Shape into small, walnut sized pieces. Place these onto the prepared baking sheet. If you want to be exact, weight the dough first. Then divide into equal weights.

Cookie Dough

Before baking. Decorate each Melting Moment, by gently pressing them down with the back of a fork. Bake in the centre of the oven for 15 – 20 mins. Or until baked.

 

They won’t have a dark golden baked colour and may still feel slightly soft as you take them out of the oven. But they will firm up once cooled.
Dust with caster sugar and leave to cool completely.

Notes:

  • If you’re particular about making each Melting Moment of equal size. Weigh the whole dough then divide into equal portions.
  • If you chose to make them larger, you’ll need to adjust the baking times and cook them a little longer. But only by a few minutes.
  • When using butter, there’s no need to add any Vanilla Extract either. Let the buttery flavour shine through.
  • Having cornflour in the recipe gives these biscuits a nice light, melt in the mouth texture.

If you like these, you may also love to make these Cookies Bars and shortbread recipes

Cherry, Oat and White Chocolate Cookie Bar
These soft and chewy Cherry, Oat and White Chocolate cookie bars are easy to make. They’re a cross between a flapjack and shortbread.
Check out this recipe
Cherry, Oat and White Chocolate Cookie Bars cut into small square slices
Glace Ginger, Oat and White Chocolate Cookie Bar
These cookie bars are soft and chewy with just a hint of Ginger from the Glace Ginger pieces. The use of dark sugar gives them a slight toffee taste.
Check out this recipe
Pieces of Cookie Bars
Easy Double Chocolate Chip Shortbread Squares
These Double chocolate chip shortbread squares are so easy to make. You can easily slice them into smaller portions if you wish, once they are baked and cooled slightly.
Check out this recipe
Cookies on a plate

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Delicious cookies

Easy Melting Moments

These are the easiest Melting Moments to make. Buttery, light and melt in the mouth. Just four ingredients are needed, plus a pinch of salt.
4 from 1 vote
Print Pin Rate
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: Buttery, Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 13
Calories: 113kcal
Author: Lynn Hill

Ingredients

  • 50 g icing sugar sieved
  • 100 g unsalted butter at room temperature
  • 100 g plain flour sieved
  • 50 g cornflour sieved
  • pinch of salt

Instructions

  • Preheat the oven to 160deg fan assisted. Have ready a baking sheet lined with a silicone baking sheet or baking parchment.
  • Cream the butter and sugar together until well combined. This will only take a couple of mins if the butter is soft enough.
  • Add the flour, cornflour and salt. Mixed everything together to form a smooth firm dough.
  • Shape into even small, walnut sized pieces. Place these onto the prepared baking sheet. If you wish to be exact, weight the dough first. Then divide into equal weights.
  • Bake in the centre of the oven for 15 - 20 mins. Or until baked. They won't have a deep golden baked colour and may still feel slightly soft as you take them out of the oven. But they will firm up once cooled.

Notes

If you’re particular about making each Melting Moment of equal size. Weigh the whole dough then divide into equal portions.
If you chose to make them larger, you’ll need to adjust the baking times and cook them a little longer. But only by a few minutes.
When using butter, there’s no need to add any Vanilla Extract either. Let the buttery flavour shine through.
Having cornflour in the recipe gives these biscuits a nice light, melt in the mouth texture.

Nutrition

Calories: 113kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 1mg | Potassium: 8mg | Fiber: 1g | Sugar: 4g | Vitamin A: 192IU | Calcium: 3mg | Iron: 1mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

3 Comments

  1. Great recipe, thank you Lynn!

  2. Ruth Mumford

    4 stars
    I made these and added chocolate chips and dried cranberries. They were yummy!

    • Sounds a great combination of flavours. It’s such a versatile recipe that you can adapt it almost any way you want.

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