This weeks recipe is for one of my favourites, Melting Moments; so super simple, super easy and if you bake at all, you most likely shall already have all the ingredients. As there is no egg in this recipe it can be very easily adapted to suit a vegan diet. With a little help from the grown ups it is also one that children love to make as they don’t have to wait very long to have a wee taste.
Biscuit/cake dough mix
- 250g Plain Flour
- 250g of butter softened or a butter spread substitute
- 50g of icing sugar
- 50g cornflour
- 2dsps of strong coffee melted in very little boiling water.
- 50g of softened butter or butter substitute.
- 100g of icing sugar sieved.
- The coffee that you have saved.
- Sieve the flour, cornflour and icing sugar into a large bowl, add the butter and mix all the cake ingredients together until combined, add 2/3 of your coffee liquid and further mix until a soft dough is formed.
- Roll into balls, 24 approximately and place on two grease proof papered trays.
- Gently press down to slightly flatten with a fork which will give the desired pattern.
- Place on the middle shelve of a moderately hot oven. 190’c, 375’f, gas mark 5 for 12mins.
- Remove and allow to cool on a rack.
- Whilst your bakes are cooling, make the butter icing by mixing all the ingredients together.
- Once bakes are cool marry up equals sizes and buttercream half joining together with their waiting other halves.
- Dust with icing sugar and enjoy.