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.
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.
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- 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
- 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.