Well DD and I have been baking today. We are on our second batch of melting moment biscuits. So far so good.

I'd really like to be working on my blocks but am unable to work out how to change my foot so it sits in pieces until I can go into town next week. Baking will just have to do :lol:

Maybe1day

What is the problem you are having with the foot?

Were you planning to put your melting moments recipe in here?
Sounds Yummy!

Yes, please!! Maybe I'm just hungry,.....but I'm thinking those are heavenly. The name alone says 'delicious'!!

Googled and found this recipe; similiar to Russian Teacakes w/o nuts and uses cornstarch for the 'melt' in your texture.

Hi Carol,
I have a new Janome with the built in walking foot, well I took the SID foot off as someone wanted to have a look at it but then couldn't get the foot back on. Eventually got it back on but the back piece which grabs the foot wouldn't attach. I was fiddling around trying to get it to attach and must have touched something I shouldn't as the whole lot fell apart so now I have 3 pieces I don't know how to re attach. The book is doubly gook to me. Will have to wait untill I can go to town on Tuesday till I can have the lady in the sewing shop show me how to put it all back together (do much better myself when I am shown)
Thanks for asking

Had a look at this recipe you listed, is different to the one I use. The MM's that we made have a lemon cream filling between the biscuits.

They are melt in your mouth :D

Maybe1day

Well can you post the recipe for yours??

Okay, here is the recipe. Hope you enjoy it.

Melting Moments

250g. butter, softened
½ cup icing sugar
1 teaspoon vanilla essence
1½ cups S.R. flour
½ cup custard powder

Citrus Cream Filling
100g butter chopped
1 teaspoon grated orange rind
1 teaspoon vanilla1 cup icing sugar
2 teaspoons lemon juice

1. Preheat the oven to moderate 180oC. Line two baking trays with baking paper.
2. Cream the butter and icing sugar in a bowl with electric beaters until light and fluffy, then beat in the vanilla essence.
3. Sift in the four and custard powder and mix with a knife, using a cutting motion, to form a soft dough.
4. Roll level tablespoons of dough into balls and place on the trays, leaving room for spreading. Flatten slightly with a floured fork.
5. Bake for 20 minutes, or until lightly golden. Cool slightly on the trays before transferring to a wire rack to cool completely.
6. For the Citrus Cream: Beat butter and essence and rind in a small bowl with electric mixer until light and fluffy. Gradually beat in icing sugar and juice. Use to sandwich the biscuits together. Leave to firm before serving.

What is S.R. flour? Also, what is custard powder? We don't have anything here by that name.

Self rising flour

SR is Self Raising Flour, don't you make custard over there?
oh well it isn't necessary to use custard powder, you can use cornflour or what you call cornstarch.
Most custard powders have a yellow colour to the finished custard and this gives the biscuits a yellow look, if you use cornflour the biscuits will be paler again that is all. I think custard powder has a cornflour base to it. It is fine like cornflour. From memory again, I think the colour is annatto and there might be a little salt in it as well but am not sure.

Hope this helps, it is difficult at times converting a recipe between countries I have found. Oh I have also made these biscuits using plain flour using the following recipe -

250gm butter (room temp)
4 tbsp cornflour or (custard powder)
4 tbsp icing sugar, sifted
1 ½ cups plain flour, sifted

Icing
1 ½ cups icing sugar
1 tbsp pure vanilla essence
2 tbsp butter (unsalted) room temperature

Cheers
Maybe1day

Thanks for the explanation. I think the confusion arises from a differences in terminology used for the same thing. When you say "custard", Americans think of the custard in a creme brulee, an egg custard dessert served in a cup or perhaps a coconut custard pie. These custards use no thickeners at all - they are thickened by only the eggs in the recipe.

When we say "pudding", we are talking about a flour-thickened dessert such as a coconut cream pie, chocolate, vanilla or butterscotch pudding served in a cup, the cream filling in a cream puff or an eclair. Puddings are seldom thickened with a corn product, but sometimes they are. I know it can be confusing.

In our grocery stores, we have pudding mixes which are powders we add to milk, cooked (some are instant and require no cooking) and chilled. I think I've also seen custard mixes, too, although I've never used them.

When it comes to the corn products, in the USA, we have corn meal which is very granular and is used to make cornbread, polenta, and to bread fish, chicken, etc. Corn flour is corn meal very finely milled and almost resembles wheat flour. I have never used it for anything - I don't think it is even available in my local stores. Maybe it is used in the southern part of the country.

Cornstarch, on the other hand, is cornflour soaked in water and the starch is extracted and dried and is very white in color. It is used to thicken sauces and gravies, as is wheat flour, and some people add a little to their wheat flour when breading chicken, for instance, as it will make the breading crispy when it is fried. Cornstarch is also what we use to make the filling for lemon meringue pie.

We do not have a "custard powder" unless it is a dessert mix which is added to water or maybe milk, however they do it.

Anyway, your Melting Moments really sound good - I just have to find a conversion chart 'cause I don't do metrics! Even more confusing, I also use a favorite recipe for Melting Moments which also use a good measure of cornstarch, but there the similarity ends - mine are shaped in balls, rolled in powdered sugar (your icing sugar), and look like little snowballs! They also melt in your mouth!

Thank you for the explanation, very helpful.
I no longer make recipes I am given or see that are from the US for instance, as they never seem to work for me (after several tries of each new one). I am sure it is because the substitutions on my part are not correct.
You don't need to use custard powder, cornstarch will have the same effect only the biscuit will be whiter instead of a pale yellow.You don't brown the biscuits, if you do then they are over done. Your snowball type biscuits sound very interesting.
Thanks again,

Conversion -
Just had a look at my conversion chart and 250gm butter
= 2 1/5 stick (2.20) of butter or 8.82oz

Maybe1day

Thanks