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"There are three things you cannot recover in life: the moment after it's gone, the word after it's said, and the time after it's wasted." |
So here's my idea. After we come home from school (she's a school student, I'm the Principal), we'll spend our first afternoon making these special treats. I hope she likes them ... and enjoys making them ... (I'll post up how it went after they are made).
Here's the recipe (from Notebook: - February 2008 , Page 123 - Recipe by Sarah Hobbs):
Ingredients -
Method -
Step 1
Preheat oven to 160°C. Line 2 oven trays with baking paper. Use an electric mixer to beat butter until pale and creamy. Add the flour, icing sugar and custard powder and use a wooden spoon to stir to combine.
Step 2
Use your hands to roll teaspoonsful of the dough mixture into balls. Place the balls 3cm apart on the lined trays. Use a fork dusted in icing sugar to gently flatten. Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through. Remove from oven and set aside for 30 minutes to cool.
Step 3
Use an electric mixer to beat the extra butter and icing sugar in a bowl until light and fluffy. Add the lemon rind and juice and beat until combined. Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.
(Variation: Try passionfruit melting moments for a delicious change. Simply add the strained pulp of one passionfruit to step 1 and replace lemon rind and juice with 1 tbs of passionfruit juice to make the butter cream.)
This post is from Talia:
ReplyDeleteI would like to share a piece of advice. Make sure that you dollop the Melting Moment mixture in small teaspoon sized balls. Don't squish them too much.
I found that this experience of cooking with my mum was fun. I enjoyed her showing me how to do things, and her putting her hand on mine while we were mixing. I learnt that you need to make sure you have everything out and ready to use. Make sure you don't use 'soft' butter. Use normal butter that is softened. You'll know the mixture is ready when it is softer, creamy and paler than it was in the beginning.
Shanti wrote:
ReplyDeleteIt was such a pleasure to cook with Talia. She was very enthusiastic and keen to learn. The most important skill learnt today was not to rush or be 'rough handed'. Instead, cooking is about using all the senses - not just relying on what you 'see'.
And the Melting Moments tasted delicious!