Melting Moments

[meganjane]

These were converted from a Family Circle cookbook recipe and are so easy to make in the TMX.
Find the recipe on my blog.

[faffa_70]

Missing the link etc MJ  I just looked at them on your blog 

[meganjane]

Hey! You were quick! I clicked 'Post' instead of 'Preview' as I wanted to check the picture first. Link there now.

[faffa_70]

Sorry  They look so good though - I love melting moments

[Russell]

Sorry  They look so good though - I love melting moments

I love melting moments too. My grandmother used to make them when we went to visit her. I made some last week pre-bimby and my kids loved them too. I sandwiched them together with some "lemon" (i.e. citric acid) icing. Ithink mine was a family circle book too, or the womens weekly series, but was "bread and baking" recipes.

Russell.

[cookie1]

They look lovely MJ.

[Thermomixer]

Good work MJ - they look like straight out of a Donna Hay or Gourmet traveller mag

Very professional

[mab19]

I made these today and they are so nice.  I just rolled mine into balls and pressed them down with a fork and they were fine.  Thanks for the recipe Megan.

[goldfish]

I had my first attempt at making these yesterday.   Must admit though it was a last minute effort and I had very little time to do it carefully.  Felt very smug as I piped the mixture onto the baking tray and placed the glace cherries on some and some crystallised ginger on others. . . .
As they baked, they lost their lovely shape - flattened out like very thin mini pancakes and even when they'd cooled they were very crumbly and fell apart.

I'm certainly going to try them again, taking my time and being more careful . .  but in the meantime, can anyone shed some light on what I might have done wrong??

[EmeraldSue]

Mine spread a lot when I made them too. I have a theory that I haven't tested yet.....When creaming butter and sugar in the thermie for 3 minutes, the heat from the blades makes the butter really soft. I think this is compounded by the fact that I usually start with really soft butter. As a result, the batter is very soft, and spreads when it cooks.
I am going to try putting the mixture in the fridge for 15-30 minutes before piping to see if that helps. I have also started creaming my butter and sugar for 2 1/2 minutes, and starting with butter that is not so soft.

[judydawn]

That will be an interesting bit of research ES, it does sound like the solution to the problem.

[goldfish]

ES - thank you!  That makes so much sense!  The butter I started with was extremely soft (thought I was was being clever ) and the mixture was very soft -  I'll try your suggestions and see how we go.  Thanks again!

[fundj&e]

GF if u could be  bothered grating cold  butter is just the right temp

[goldfish]

Don't mind trying that,Uni. Thanks for the suggestion. I'll let you know what happens...I'd love to be able to produce those gorgeous looking ones in the photo....

[obbie]

Yummy