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.
I always think of them as really jolly little biscuits/cookies. They add a fun dash of colour to a dull day and brighten any tea table.
The Scottish touch to these little biscuits is the oatmeal. 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!
- 115 g/4ox butter softened
- 150 g/5ox self raising flour
- 90 g/3oz caster sugar
- 1/2 teaspoon vanilla exttract
- pinch of salt
- 1 egg beaten
- 25 g/1oz rolled or pinhead oatmeal I used pinhead
- 4 glace cherries quartered
- 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.