Maple Melting Moments
By Chelsea SugarPage views: 222866A lovely, light, mini nibble for kids lunchboxes or an afternoon pick me up with coffee.
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44 reviews
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Difficulty Easy
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Prep time 20 mins
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Cooking time 12 mins
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Serves
20
250g Tararua Butter, softened
1/2 cup Chelsea Icing Sugar
1 tsp vanilla essence
1 1/2 cups Edmonds Standard Grade Flour
3/4 cup Edmonds Fielder's Cornflour
Filling
75g Tararua Butter, softened
1 1/4 cups Chelsea Icing Sugar
2 Tbsp Chelsea Maple Flavoured Syrup
Preheat the oven to 180°C bake. Line 2 baking trays with non-stick baking paper.
Beat Tararua Butter, Chelsea Icing Sugar and vanilla with an electric mixer until creamy. Sift together the Edmonds Standard Grade Flour and Edmonds Cornflour, add to the creamed mixture and mix well. The mixture will resemble breadcrumbs.
Roll heaped teaspoonfuls into balls and place on baking trays. Press down lightly with a fork. Note: the biscuits won't spread.
Bake for 12-15 minutes until the biscuits are firm and lightly golden, but not brown. When biscuits have cooled, join in pairs with a generous spread of the filling. Store in an airtight container.
Filling:
Beat together Tararua Butter, Chelsea Icing Sugar and Chelsea Maple Flavoured Syrup to form a smooth, spreadable consistency.
They are lovely and Light with just the right buttery taste.
We love them so much that they are our go to when we want something creamy and sweet.
Oh wow! they sound and look so good! My friends agree, so I think this will be a perfect thing to make one time
Great easy recipe.
For those who say too much butter, I comment , you are not going to get the "melting " part without adequate butter. If your mix goes greasy or too soft, you have softened your butter too much. It should be just soft enough for the beater to "cream" it.
I made mine with regular granulated sugar and it creamed very well. Added cocoa to the filling as my grandchildren don't think a cookie is a cookie without a degree of chocolate!
Super crumby, maple syrup was too strong and were way too dry.They were crumbly and over all didn't taste good
they were so yum! but i do have some questions .. the batter never even half looked like bread crumbs and it takes waaaay longer to cook than 12-15 mins but i didn't use maple syrup i just used more vanilla instead but yeah they were very' NUM NUM NUM!'
Shocking recipe, needs twice the cornflour and another 1/2 the flour the recipe requests, the butter to dry ratio is off - they just spread and make a mess
Very yummy. Double batch was too much butter but single batch perfect (go figure). I used golden syrup instead of maple. Beautiful!
*NOT a good recipe.
Like previous comments.
Way too much butter which resulted in a sloppy mess. Added more cornflour and flour to fix but was tempted to chuck it out!
The addition of maple syrup in the icing wasn't nice tasting either.
Way too sweet along with the buttery biscuit!
Sticking with the classic or addition in lemon only!
Way, way too much butter... your melting moments literally melt.
Mixture does not resemble “breadcrumbs”.
I made these for my son who just loves melting moments. He absolutely loved these with the maple icing!! Best biscuits ever as rated by him and his friend!! Thank you for the recipe!
The mixture was far too soft to roll into balls, seemed as if there was a LOT too much butter. To make it malleable I had to add both more flour and cornflour. Will probably use another recipe for these in future.
It was great I've just finished making them except they didn't make as much cause I was eating the mixture all of the time but they tasted amazing and they melt in your mouth OMG they are sooo yum!!!
I have just finished icing them but I didn't put maple flavouring in. I am sure my childrens' teachers will love them . Thank you for the recipe (I tried one biscuit and it was delicous).
Love this recipe, never fails and works beautifully substituting with gluten free flour too. Thanks Chelsea :)
My fave Melting Moments recipe. I think better than the Edmonds one, however, I prefer the filling without the maple syrup.
These taste great but just have a question about the recipe...I found them quite crumbly to roll together and push down with a fork. Are you suppose to soften the butter or not?
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