These crisp, crunchy biscuits melt in the mouth - hence their name.

Makes 24

Butter - 110g (4 oz)
Caster sugar - 75g (3 oz)
Egg yolk - 1
Vanilla extract - few drops
Self-raising flour - 150g (5 oz)
Crushed cornflakes - for rolling
Glace cherries - halved for decoration (optional)

METHOD

Pre-heat oven to 190 °C / 375 °F / Gas 5. Grease two baking sheets

Cream the butter and sugar together, until pale and fluffy. Beat in the egg yolk.

Add the vanilla and stir in the flour to give a smooth dough and divide into 24 portions..

Form each piece into a ball and roll in crushed cornflakes. Press half a glacé cherry in the centre of each biscuit (if using).

Place the balls on the baking sheets and bake for 15-20 minutes.

Cool on the baking sheets for a few moments before lifting on to a wire rack.

Variation:

Instead of cornflakes, use 50g (2 oz) rolled oats. Press half a glacé cherry in the centre of each biscuit.

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