Lock-down recipe #4

Lock-down recipe #4

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Welcome to our church lock-down recipe #4! This time we’re sharing the recipe for Melting Moments…

We’re doing this to try and make up for being closed whilst during the lock-down – and for people thereby missing out on the cakes, buns and biscuits that would have been on offer at the Coffee Morning, Afternoon Tea and Summer Fair.

To see our previous lock-down recipe, for Ginger Biscuits, please follow this link.

#4: Melting Moments

You’ll need the following ingredients:

  • 1.5 ounces (40g) margarine;
  • 1.5 ounces (40g) lard;
  • 2.5 ounces (65g) caster sugar;
  • 5 ounces (125g) self-raising flour;
  • Half a large egg;
  • 1 ounce (25g) rolled oats or crushed cornflakes;
  • Half a level teaspoon of vanilla essence;
  • GlacĂ© cherries to decorate

Then you’ll want two greased baking sheets; an oven pre-heated to 350 degrees F, 180 degrees C or Regular 4.

Method

Cream the lard and margarine together.

Beat in the caster sugar until the mix is light and fluffy.

Beat the egg and divide. Add the vanilla essence and beat the liquid into the mix a little at a time, beating well.

Stir in the flour to make a stiff consistency.

Take the mixture and roll into small balls. Normally we would make 12 (two got snaffled before the picture was taken!). Roll these in the oats or cornflakes to coat them.

Space out well on the baking sheets and flatten each ball slightly. Decorate each with a piece of cherry.

Bake in the pre-heated oven for 15 to 20 minutes until evenly golden brown. Put the biscuits on a wire-tray when they are firm.

Allow to cool and enjoy! Any left, put in an airtight tin.

Any requests?

So, that’s our lock-down recipe #4! Please use the comment section below to let us know how you get on – and look out for our next recipe, Coffee Oat Biscuits. If you’ve any special requests then please let us know!

stjohnstmarkchurchbury

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