Having a bank of easy, quick biscuit recipes saves my bacon on so many occasions. I’ve talked endlessly about wanting the kids to eat less pre-produced food and snacks are one of our worst offenders. Last week was crazily busy (in a good way) but our eating habits did suffer. I declared on Sunday night that this week was a homely, eat-better week (The kids interpreted this as ‘Fruit & Vegetable week but that’s a battle for another time)
Melting moments are definitely a throwback to my youth – Every time I make them, I forget how easy they are and how scrumptious. Mr C still marvels at them going into the oven as balls and coming out as flats.
Coffee Melting Moments – Bake of the week
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
|Meal type||Dessert, Snack|
|Misc||Child Friendly, Serve Cold|
- 8oz Butter
- 6oz Caster Sugar
- 2 Medium Egg Yolks
- 2 teaspoons dried coffee granules
- 10oz Self Raising Flour
- 5-6oz Porridge Oats
- 1/4 Pecan Nuts for each biscuit for decoration
I've adapted this recipe from when my Mum used to make Melting Moments when I was little. I always loved the name and definitely loved the taste. I can't remember her ever making coffee flavoured one - I presume we had vanilla melting moments. Sadly, I'm not sure where the original recipe came from either.
|Preheat the oven to 180C - Line 2-3 baking trays (depends how big your baking trays are - These do spread a fair bit so you need at least 1.5cm between each biscuit)|
|Using an electric mixer, mix together the sugar and butter until pale and fluffy.|
|Mix together the dried coffee granules with 1 tsp boiling water until combined and allow to cool.|
|Add the eggs to the sugar/butter mixture and then add the coffee whilst still mixing.|
|Add the flour until just combined.|
|Using your hands or a teaspoon, make around 30 little balls of dough (rather a loose dough)|
|Roll each ball around in a small bowl of the porridge and place on the baking trays.|
|Press down gently with a quarter of a pecan and bake for 20 minutes.|
|Remove from the oven and allow to cool|
Huge thank you to everyone who is joining our Bake of the Week community – There are some amazing bakers out there. My ‘to be baked’ list is growing every bigger!
I want to pick out just a few of the entries this week but the large picture below shows you all the entries with a link to their bakes below:
I love love love the neatness of the Chocolate Cheesecake all the way from Lucia in Italy. Mr C has requested a chocolate bake for Father’s Day this weekend, reminding me that I don’t cook with chocolate nearly enough.
I’m a sucker for Toffee flavours – I can’t get over how much I want to make this Toffee Apple Fudge from Jenny at Mummy Mishaps – Would you just look at how light and airy that cake is?!
New Bakers are often asking me what recipe they should have in their repertoire – They don’t come much better or traditional than this Victoria Sponge from Camilla at Fab Food for All. Start with the basics and then start to experiment is my advice every time!
1. Chocolate Cheesecake – Lucia from Tortadirose
2. Bahlsen Baking Challenge from Jenny at The Brick Castle
3. Toffee Apple Fudge Cake from Jenny at Mummy Mmishaps
4. Victoria Sponge from Camilla at Fab Food For All
5. Shortbread Biscuits from Eileen at ET Speaks From Home
6. Chocolate Eton Mess Cake from ChocLogBlog
New linky is now open for your new Bakes of the Week – Don’t forget you don’t have to list a recipe. All bakes are welcome, biscuits, cakes, breads, tarts and all are commented on, pinned and tweeted. I’m going to be trialling Google+ – ing the links too this week – Feel free to add me to your circles so I can find you easily
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I’m linking up with A Mummy Too, Recipe of the Week, Honest Mum, Tasty Tuesdays & SuperGoldenBakes, CookBlogShare and Javelin Warrior, Made with Love Mondays, The Baking Explorer and The Cakeyboi who is hosting Treat Petite this month