Like most folks I love something sweet to nibble with a cuppa. These simple Melting Moments biscuits are so easy to make, you’ll soon find yourself whipping up batches of these fun biscuits whenever you have friends popping round.
Here’s a really easy recipe (well they all are really, this is just super easy) from my new book, Simply Scottish Cakes & Bakes.
Melting Moments take me right back to childhood as they were always a firm favourite in our household and something my Mum would make on her Saturday baking sessions.
My horrible brother used to tease me that they were baked eyeballs thus grossing me out so he could scoff my share.
Why are they called Melting Moments?
Melting Moments originally get their name from the fact that they melt in your mouth. I always think it is a particularly lovely name for a biscuit.
The Scottish touch to these little biscuits is the oatmeal. Here I used pinhead oatmeal but you can just as easily use rolled oats, it just gives a different look and texture to the finished product but all tastes just yummy!
I always think of melting moments as really jolly little biscuits/cookies. They add a fun dash of colour to a dull day and brighten any tea table. The bright red glace cherry on top really adds fun. Some people actually call these glace cherry biscuits.
These are quite simple; butter, flour, sugar, oatmeal, an egg, vanilla extract and a pinch of salt.
Oh and don’t forget that all-important glace cherry. No self-respecting melting moment would be complete without it!
How to make melting moments
These simple butter cookies are so easy to make. It’s just a case of beating the butter and sugar till nice and fluffy then adding in your other ingredients. Rolling little balls of dough and covering them in the oats for that dotted effect. Then simply bake them with a cherry on top.
How long will melting moments keep?
Well, like any homemade cookie/biscuit they will only keep for a couple of days in an airtight tin. There are no preservatives in here.
Can you freeze them? Yes, wrap well in cling film and pop them into a freezer-proof bag and freeze for up to 3 months. Defrost thoroughly.
Looking for more easy cookie recipes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
- 115 g butter softened
- 150 g self raising flour
- 90 g caster sugar
- 1/2 tsp vanilla extract
- 1 pinch salt
- 1 egg beaten
- 25 g oatmeal I used pinhead oatmeal
- 4 glace cherries quatrered
- Preheat oven to 180C/350F/Gas 4 and grease 2 baking trays
- Beat the butter until all light and fluffy and then add the sugar and vanilla extract.
- Sift the flour and salt together and add this to the mixture along with the beaten egg.
- Mix thoroughly to form a soft dough.
- Break this up into 16 pieces and roll into balls just a little bit smaller than a golf ball/table tennis ball.
- Pour the oatmeal on to a shallow plate and roll each of the dough balls in the oats to completely cover them. I like the pinhead oatmeal as it gives a nice spotty texture.
- Place them on your baking tray spaced well apart as they will spread a bit and you don’t want to end up with one huge biscuit/cookie! Push a cherry quarter into the centre of each ball but try not to press too hard as you don’t want to flatten the balls.
- Bake for approximately 15 minutes until they are golden and well risen.
- Cool on a wire rack and then enjoy with a nice cup of tea or a glass of milk.