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    Home » Cakes and Desserts

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    Melting Moments

    Melting Moments are crunchy biscuits coated in rolled oats or coconut and topped with a cherry. It's a good recipe for children to make.

    Jump to Recipe
    Melting Moments on a patterned plate
    Melting Moments

    I don't know why they're called Melting Moments, but these biscuits have been around for a long time. I like to make them for lunch boxes or for travelling - or just for afternoon tea.

    An egg - or not?

    Be-Ro recipe book

    When I decided to make these Melting Moments, I first looked in my BeRo recipe book, issued to all the girls at school when we started cookery lessons. I then consulted the Oracle - my mother's handwritten recipe book to see what she said.

    The two recipes differed, my mother's being the one I'm using here. The difference is in the use of an egg. Probably because the BeRo book used smaller quantities and would have needed something like a quarter of an egg.

    I did make the recipe without an egg to see what it was like, and it's pretty good, so you could use either, depending on how many biscuits you want to make. I have to say I prefer Mum's recipe though, and since these biscuits keep for a few weeks, there's no harm in making up the larger quantity.

    Oats or coconut?

    Melting Moment recipes always give you the option of coating the biscuits in oats or in desiccated coconut. At home we always used oats, and I'm not a big fan of grated coconut anyway, (for example, I don't like Bounty bars) so I've never used it. For some reason, though, I had a packet in the cupboard.

    So half the biscuits are covered with coconut. I was pleasantly surprised and I'm beginning to wonder why I don't like coconut.

    Secrets of Success

    How big do you make the biscuits?

    I made the first batch a bit too big I think. The original BeRo recipe said it made 20 for about a quarter of the quantity. I made about 30, so they must have been considerably bigger. Partly, I suppose we really do eat bigger portions these days, but really they must have been so small.

    So the conclusion is that it depends how big you want them to be. I reckon you can make between 30 (as I did) and 50. They last well, they're good for packed lunches as they don't melt and they aren't too sweet, so 50 isn't necessarily too many.

    And now I think it might be time to try a Bounty bar.

    How long do the biscuits keep?

    Melting Moments keep for 3-4 weeks in an airtight box.

    What equipment do you need?

    • Magic Liner or a silicone baking mat – both reduce the washing up as they go into the dishwasher. You don’t have to grease them either as they’re totally non-stick.

    If you like this...

    ...Why don't you try:

    Oaties on a wire cooling rack

    Oaties

    Oaties are semi-sweet oat biscuits that can be made soft or crunchy.
    Mini Buttercream Biscuits with vanilla and chocolate filling on a plate

    Mini Buttercream Biscuits

    Mini Buttercream Biscuits with chocolate or vanilla filling.

    Flapjack

    The ultimate flapjack, soft and chewy or crunchy - your choice - with a lovely buttery taste, and ready in half an hour. Perfect teatime treat and great for lunchboxes.

    Stockists

    Aluminium baking sheet with one lipped edge

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    Magic liner

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    Silicone baking mat

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    Melting Moments on a patterned plate
    Melting Moments

    Recipe

    Melting Moments on a patterned plate
    Print Recipe
    3.75 from 4 votes

    Melting Moments

    Melting Moments are a traditional English biscuit, buttery and crunchy, rolled in oats or coconut. And they have to have a cherry on top.
    Prep Time25 minutes mins
    Cook Time20 minutes mins
    Total Time45 minutes mins
    Course: Cakes and biscuits
    Cuisine: British
    Keyword: Biscuits, Cookies, Teatime treat
    Servings: 40 biscuits
    Author: Susie@Everyday Cooks

    Ingredients

    • 200 g butter, at room temperature
    • 150 g caster sugar
    • 1 egg
    • 2 teaspoons vanilla extract (10ml)
    • 250 g self-raising flour
    • ½ teaspoon baking powder (2.5ml)
    • Rolled oats or desiccated coconut
    • Glacé cherries to decorate
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    Equipment

    2 baking sheets
    Magic Liner
    or
    Silicone baking mat

    Instructions

    Preparation:

    • Grease the baking trays if you aren’t using a liner
    • Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F

    For the Melting Moments:

    • Using a stand mixer or hand mixer, beat the butter and sugar together on high. Beat in the egg and vanilla extract
    • On slow, mix in the flour and baking powder
    • Break off pieces of dough and roll into small balls, then roll in oats or coconut until covered
    • Place on the baking tray, spacing them as they will expand a bit, and slightly flatten
    • Bake for 20 minutes until just beginning to brown at the edges
    • Put half a glace cherry on each biscuit and leave on the baking tray for 15 minutes. Move to a wire rack to finish cooling.

    Notes

    Everyday Cooks tip:

    The recipe will make between 30 and 50 biscuits depending on how big you want them.

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    Reader Interactions

    Comments

    1. Barbara Nicol says

      June 05, 2023 at 7:39 pm

      5 stars
      I used to make these for the children at the school where I cooked lunches. I had forgotten about them until seeing your recipe. I didn’t have cherries so remembered I used to put a dot of jam instead, yummy. Brought back lovely memories of 40 years ago, thank you.

      Reply
      • Susie Collings says

        June 06, 2023 at 4:15 pm

        Hi Barbara. Jam is a great idea 🙂

        Reply
    2. Caroline Butler says

      March 01, 2020 at 1:32 pm

      Very lovely biscuits, haven't had them for decades, they went down a storm. Thanks very much!

      Reply
      • Susie Collings says

        March 01, 2020 at 4:13 pm

        Sometimes the old ones are the best! Thanks for letting me know you liked them - Susie

        Reply

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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    Melting Moments on a patterned plate