{"id":180,"date":"2010-04-11T12:20:00","date_gmt":"2010-04-11T12:20:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2010\/04\/11\/melting-moments\/"},"modified":"2020-08-16T23:43:58","modified_gmt":"2020-08-16T23:43:58","slug":"melting-moments","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2010\/04\/11\/melting-moments\/","title":{"rendered":"Melting Moments"},"content":{"rendered":"
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Mmm, just the name conjures up the remembered taste of these delicious little morsels! This recipe comes from a favourite book, ‘Family Circle Biscuits Recipes’. Whatever happened to Family Circle magazine? It’s disappeared from the shelves, unfortunately.<\/p>\n

Melting Moments<\/b>
\n180g unsalted butter (I normally don’t like unsalted butter in biscuits, but it works in these)
\n1\/2 cup (70g) icing sugar (make in TMX first, if desired)
\n1 tsp vanilla
\n1\/3 cup (50g) cornflour
\n1 cup (170g) plain flour<\/p>\n

Preheat oven to 180 degrees C. Line a couple of baking trays with baking paper.
\nPlace butter, icing sugar and vanilla in TMX and beat on speed 4-5 for about 3 minutes or until light and creamy.
\nAdd sifted flours and mix on speed 2-3 until just combined. Scrape mixture into a piping bag and use a 1 cm star shaped piping nozzle to pipe rosettes of around 4cm in diameter.
\nDecorate with glace cherries or glace ginger.
\nBake for 15 minutes or until lightly golden.
\nTransfer to a cake rack to cool.
\nAlternatively, leave out the decoration and sandwich together, when cool, with a flavoured butter cream.<\/p>\n","protected":false},"excerpt":{"rendered":"

Mmm, just the name conjures up the remembered taste of these delicious little morsels! This recipe comes from a favourite book, ‘Family Circle Biscuits Recipes’. Whatever happened to Family Circle magazine? It’s disappeared from the shelves, unfortunately. Melting Moments 180g unsalted butter (I normally don’t like unsalted butter in biscuits, but it works in these)…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":601,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":[]},"categories":[159,177],"tags":[91,8],"class_list":{"0":"post-180","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-biscuits-and-slices","8":"category-thermomix","9":"tag-bickies","10":"tag-thermomix","11":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2010\/04\/Melting-Moments.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-2U","jetpack-related-posts":[{"id":2012,"url":"http:\/\/thermogourmand.com.au\/index.php\/2021\/07\/12\/monte-carlo-biscuits\/","url_meta":{"origin":180,"position":0},"title":"Monte Carlo Biscuits","date":"July 12, 2021","format":false,"excerpt":"Sometimes called Monte Creams, these biscuits are a family favourite. Crunchy cookies sandwiched with strawberry or raspberry jam and buttercream. Quite an explosion of textures and flavours in every bite and so very easy to make in your Thermomix! \u00a0 Monte Carlo Biscuits 125 g butter (softened)125 g caster sugar\u2026","rel":"","context":"In "Biscuits & Slices"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2021\/07\/MOntes-225x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":209,"url":"http:\/\/thermogourmand.com.au\/index.php\/2010\/01\/21\/chocolate-salami\/","url_meta":{"origin":180,"position":1},"title":"Chocolate Salami","date":"January 21, 2010","format":false,"excerpt":"The idea of this appealed to me. Something that isn't quite what it seems... But, having made it and tasted as I went, I'm not sure that it is as delicious as I was hoping. 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They can be easily made in a food processor or an electric mixer with a dough\u2026","rel":"","context":"In "Biscuits & Slices"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":26,"url":"http:\/\/thermogourmand.com.au\/index.php\/2014\/07\/02\/caramel-magic-bean-cake\/","url_meta":{"origin":180,"position":3},"title":"Caramel Magic Bean Cake","date":"July 2, 2014","format":false,"excerpt":"I've had such great success with the Chocolate Magic Bean Cake that I decided to convert the recipe to make a caramel flavoured cake. I like to use whole sugar in my cooking, so I tend to make caramel and chocolate flavours because rapadura still contains all the molasses and\u2026","rel":"","context":"In "Cakes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2014\/07\/IMG_0008.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1257,"url":"http:\/\/thermogourmand.com.au\/index.php\/2020\/07\/13\/cafe-style-choc-chip-cookies\/","url_meta":{"origin":180,"position":4},"title":"Cafe Style Choc Chip Cookies","date":"July 13, 2020","format":false,"excerpt":"\u00a0 These biscuits above (I dislike using the word, 'cookie') are huge! They're proper cafe style, which is why they're made so large. I've adapted the recipe slightly to make the dough thinner, so you'll get more biscuits that are smaller. 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