Melting
Moments
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.
Return
To Scottish Cooking
|