Meltinyourmouthbuckeyes Recipes
ORIGINAL BE-RO MELTING MOMENTS-AFTERNOON TEA BISCUITS OR COOKIES
These are great little "light as a feather" and meltingly crisp English style biscuits, or cookies. This recipe is the slightly adapted recipe from the Be-Ro Flour cookbook - they suggest lard, but I don't "do" lard! Melting Moments ALWAYS made an appearance on my grandmother and mum's afternoon tea table, and we also had them popped into our lunch boxes for school. The recipe is SO easy to rustle up and they stay crisp and fresh for up to 5 days in an airtight tin. You can roll them in coconut or oats, I prefer coconut - but I am sure they would be just as nice with oats, which is a suggested alternative. Children and "big children" love these, and they really are melting moments, great with a cuppa English tea!
Provided by French Tart
Categories Dessert
Time 30m
Yield 25-30 Melting Moments
Number Of Ingredients 6
Steps:
- Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease two baking trays.
- Cream the butter or margarine with the sugar until very light and fluffy. Beat in the vanilla essence or extract.
- Stir in the flour and mix well.
- Roll walnut sized pieces of the mixture into balls and toss in rolled oats or desiccated coconut.
- Cut each glace cherry into quarters, for quarter for each melting moment.
- Place on baking trays, flatten slightly and place a small piece of cherry on each biscuit. Bake for 10-15 minutes until golden brown but NOT dark brown.
- N.B. To help shape "ball" type biscuits, slightly dampen the hands.
MELT-IN-YOUR-MOUTH BUCKEYES
These little chocolate, peanut butter candies melt in your mouth. They are so yummy and don't require paraffin wax like so many other buckeye recipes.
Provided by Whinyard
Categories Candy
Time 3h
Yield 80-120 serving(s)
Number Of Ingredients 6
Steps:
- Mix peanut butter, sugar, butter and vanilla together in a large bowl. Cover and refrigerate for 1 hour.
- Melt chocolate chips and shortening over low heat (I use my crockpot). Make peanut butter mixture into 1 inch to 1 1/2 inch balls. Work with a small amount of the peanut butter mixture at a time, keeping the rest refrigerated until ready to form into balls. Using toothpicks or small forks, dip the balls into the chocolate. Set on wax paper and refrigerate.
Nutrition Facts : Calories 208.5, Fat 14.2, SaturatedFat 4.3, Sodium 99.1, Carbohydrate 20.5, Fiber 1.3, Sugar 18.1, Protein 3
MELTING MOMENTS II
Steps:
- Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
- Refrigerate 1 hour.
- Preheat oven to 300 degrees F (150 degrees C).
- Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 5.9 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 2.4 g, Sodium 27.5 mg, Sugar 1.6 g
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