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Melting Moments

Updated: Jun 15

These are my favourite biscuit to bake (another one I know!) and are so moreish that they never last the day out! For this reason I bake a double batch (see below), but if you don't need so many then halve the recipe. They literally melt in your mouth as you bite through the oaty layer into the soft, beautifully textured middle. Some like to add glace cherries to the top but I don't like them so I just leave them plain. Simplicity speaks for itself.

Melting Moments Recipe

Prep time: 20 mins

Cooking time: 14 minutes

Makes 20 large or 30-40 small

2 baking sheets


  • 225g unsalted butter

  • 280 self-raising flour

  • 1 egg

  • 170g caster sugar

  • 1tsp vanilla extract

  • 30g oats for coating biscuits


  1. Pre heat your oven to 190℃/170℃ fan/GM5 and line two baking sheets with baking parchment. Put the oats on a plate or shallow bowl.

  2. In a large bowl cream the sugar, butter and extract together with a wooden spoon. This can also be done in a cake mixer or with a hand-held electric beater.

  3. Whisk the egg in a small bowl then beat into the mixture.

  4. Add the flour and fold in until all combined.

  5. Shape the biscuits into balls (roughly a rounded teaspoon in size).

  6. Roll them in the oats to cover, then put them on the the baking sheets spaced out slightly so that they have room to spread. You can flatten them slightly if wished, or leave as balls for little dome-shaped biscuits.

  7. Bake for 12-14 minutes until golden brown then cool on a rack. Store in an airtight jar or tin for up to five days.

Notes: Keep a close eye as they cook quickly and if they are over-done they will be crunchy, not nice and 'melt in your mouth' in the middle! If your want to make smaller ones then makes balls that are 1/2tsp in size and bake for 6-7 minutes. Store in an airtight container for up to 5 days.

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