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melting moments by larderlove

Melting Moments

Karon Grieve
A traditional cookie from Scotland, super tasty and easy to make, a real tea time treat
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course baking
Cuisine Scottish
Servings 16 people
Calories 69 kcal

Ingredients
 

  • 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
Metric - US Customary

Instructions
 

  • 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.

Notes

These cookies will keep for a few days in a sealed container.
You can freeze the cookie dough for up to 3 months to whip up a batch of melting moments at any time.

Nutrition

Calories: 69kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgSodium: 14mgPotassium: 24mgFiber: 1gSugar: 6gVitamin A: 27IUCalcium: 11mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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