Maple Melting Moments
By Chelsea SugarA lovely, light, mini nibble for kids lunchboxes or an afternoon pick me up with coffee.20 servings
Prep time 20 mins
Cooking time 12 mins
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
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.
Beat together Tararua Butter, Chelsea Icing Sugar and Chelsea Maple Flavoured Syrup to form a smooth, spreadable consistency.