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Maple Melting Moments

By Chelsea Sugar
Maple Melting Moments
20 servings
  • 32 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 12 mins
  • Serves

    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.  

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Average Rating
(32 reviews)

Maple melting moments- best receipe ever so easy to follow kid's love them.

Beautiful biscuits.
Only needed half icing, delicious with addition of maple syrup

turned out perfectly thanks!

i thought that they were amazing apart from the fact that they were a little bit dry.

This is my go to pancake recipe. Its so easy and the pancakes are fluffy.

Very yummy. Double batch was too much butter but single batch perfect (go figure). I used golden syrup instead of maple. Beautiful!

Very nice tasting if you get them right

*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”.

They sound yum.

I haven't made them just yet but they sound gooooood!

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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.

So delicious, and easy. I keep going back to this recipe

They are the best !! My grandsons fav.

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!!!

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Yum and so easy to make!

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).

Super yummy!! Made them with a lemon icing instead... soo much better!

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I expected it to taste nicer

A sweet bite and well worth making!! :-)

num num num!

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Love this recipe, never fails and works beautifully substituting with gluten free flour too. Thanks Chelsea :)

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really easy recipe, turned out great!!

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Liked the small size so much I ate 2!

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My fave Melting Moments recipe. I think better than the Edmonds one, however, I prefer the filling without the maple syrup.

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Very Yummy! Have now made many batches for friends and family.

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love them!

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i made these but used the recipe as a shortbread!! yummmm!!!!

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Easy and delicious. Will make them again today!

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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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Try substituting the corn-flour for custard powder - it's worth the try, trust me!

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