These melt in the mouth Cherry and Almond Flavoured Melting Moments are a delight to make and only take 20 mins to bake. An easy recipe for children to make.
50gdried cherriesroughly chopped or glace cherries
Caster sugar for dustingoptional
Instructions
Preheat the oven to 160deg fan assisted. Have ready a baking tray lined with a silicone baking sheet or baking parchment.
Cream the butter, sugar and almond extract together until well combined. This will only take a couple of mins if the butter is soft enough. Adding the almond extract at this time will help disperse the almond flavour more evenly.
Add the flour, cornflour, salt and chopped cherries. Mix everything together to form a firm dough.
Shape into 12 evenly sized small walnut sized pieces and place these onto the prepared baking sheet. If you wish to be exact, weigh the dough first, then divide into equal weights.
Bake in the centre of the oven for 15 – 20 mins, or until baked.
They won't have a deep golden baked colour and may still feel slightly soft as you take them out of the oven, but they will firm up once cooled. Dust with caster sugar while still warm.
Notes
TIPS AND FAQ’S
Cookie Weights – To get the exact weight of each cookie, weigh the cookie dough first then divide into equal portions.Cookie Sizes – If you want to make larger sized Melting Moments, you will need to adjust the baking times as they will need to bake for a little longer.Almond Extract Alternative – you can replace the Almond Extract with Vanilla Extract if you wish.Cornflour Alternative – Cornflour in the recipe gives these biscuits a nice light, melt in the mouth texture. If you don’t have any cornflour, use Plain Flour instead.
How long with Melting Moments Keep?They will keep for several days in an airtight container, especially when wrapped in baking parchment.
Can I freeze Melting Moments Dough?It is best to freeze cookie dough pre shaped into individual cookie pieces by first open freezing them on a baking tray. Once frozen, wrap all the cookies in a freezer bag, you can then take out a batch of cookies when you are ready to bake. Leave the rest in the freezer until needed. Add an extra minute or two to the baking times when baking frozen cookie dough.