Gluten Free Melting Moments
Melting Moments do seem to melt in the mouth, they are really enticing and yet they're not difficult to make. I have known them by other names; one of these was given by a friend who had three small hungry sons and she actually called them 'Footballs!' You may know them by other names, too, but I prefer Melting Moments as I think the description fits them perfectly.
Here, the recipe for them is given as gluten free. As they are simple and have so few ingredients the only difference from ordinary Melting Moments is the flour. Instead of wheat flour, rice flour is used in this recipe and I prefer wholemeal rice flour. It does not seem to detract from that 'melting' sensation in any way; they taste just as great and probably have more nutrition than plain wheat flour, as well.
Neither Dairy Free Nor Sugar Free
Although this recipe is gluten free, it is neither dairy free nor sugar free as it contains both butter and sugar.
- Dairy: As long as you are not allergic to dairy products, use butter. The flavour is much better and I read recently that butter is much better for us than most margarines - and I found that it is especially useful, if used in moderation, for helping to reduce wrinkles, so I'm all for it!
- Sugar: As Melting Moments can be made in quite a small size, even when they are sandwiched together with icing sugar, there is not as much in three of these tasty treats as there is in, say, a glass of Coca Cola.
Some Extra Hints
A few extra hints will help to make this recipe even easier to produce.
- Type of Icing Sugar: I have designated the sugar in this recipe below as 'icing sugar.' However, I have found that 'Pure' icing sugar can be very lumpy and should be well sifted or it can cause problems; it is much easier to use Icing Mix. It does have additives, but it is so much smoother to work with.
- Ingredient Quantities: You can easily halve this recipe if you only want to make a few Melting Moments for an intimate afternoon tea.
- Creaming: To cream the butter and sugar more easily and quickly, softening the butter for a few seconds in the microwave really helps.
Warning: Make sure that your Cornflour is made with corn, as it is often made with wheat and that is not gluten free.
- 8 ozs. or 250 g. Butter, Low salt is best
- 4 Ozs. or 125 g. Icing Sugar
- 2 Ozs. 63 g. Cornflour, NOT made with wheat
- 8 Ozs or 250 g. Rice Flour, 'Brown' or wholemeal
- 1 teaspoon Vanilla
- Cream butter and icing sugar. This means beating or stirring the butter and sugar together until it turns the consistency of cream and it actually changes to a creamy colour. If you decide to taste it, don't eat the lot; it tastes yummy!
- Add the vanilla essence.
- Work in the cornflour and rice flour until the mixture is smooth.
- Taking about a teaspoonful at a time, roll the mixture in the hands until it is shaped like a small ball. Place on a greased oven tray. Press across the top with a fork and gently flatten the ball a little.
- Cook in a moderate oven (375F or 190 F) until it begins to colour slightly. This should take about 10 to 15 minutes.
- Cool on a wire tray. When cold sandwich together in pairs with lemon icing.
Ingredients for Lemon Icing
2 ozs butter
6 ozs icing sugar
Freshly squeezed juice of half a lemon.
Note: If you prefer a stronger lemon flavour, grate a little zest off the lemon skin before cutting it; add to the icing mix.
Instructions for Lemon Icing
Melt the butter in the microwave oven.
Add the icing sugar and lemon juice and stir until smooth.
Adjust quantities so that the mixture is soft enough to spread, but not runny.
With a clean, flat knife, spread mixture on one biscuit and place another biscuit on top, pressing down a little.
Leave for the icing to solidify.
Store in an air-tight jar - if you can get them there before they're eaten!