Melting Moments Recipe
Description
Melt-in-the-mouth biscuit-like cakes with crunchy outsides.
Summary
- Cream margarine & sugar.
- Add egg, vanilla & flour.
- Roll in crushed cornflakes.
- Bake.
- Takes approximately: 10 min work, 20 min
cooking, 50 min
total.
Ingredients
| Margarine |
100 g |
| Caster sugar |
75 g |
| Self raising flour |
125 g |
| Egg (chicken) |
0.5 |
| Vanilla essence |
a little |
| Cornflakes (breakfast cereal) |
sufficient to cover |
Equipment
Oven. Mixing bowl. Bowl or plate for cornflakes. Knife to mix
with. Scales
(or just estimate). Baking sheet. Baking paper (or reusable equivalent). Electric mixer.
Detailed Instructions
- Put the 75 g of sugar and the 100 g of margarine into a
mixing bowl (sugar first to reduce
sticking) and cream it (i.e. whisk with the mixer until it goes pale).
- Mix in all the half an egg, the vanilla essence &
the 125 g of self raising flour.
- Line baking tray with greaseproof paper.
- Crush the cornflakes.
- Turn on oven to warm up to 180°C (Gas Mark 4).
- Form the cake mixture into balls (about 3 cm
diameter), roll them in
the crushed cornflakes and put them on the tray leaving space for them
to
flatten out.
- Wash hands (before everything else in the kitchen gets
greasy).
- Bake 15 to 20 min (ready when the cakes start to
brown on the
surface).
- Allow to cool until hard.
Notes
- These take very little effort & relatively little
time (other than the
20-30 min for cooking & cooling) to make & do
not require any
special ingredients that I don't usually have in my kitchen so it is a
cake I
make if a cake is required for an event a short notice.
- Unfortunately they do not keep well &, even if
stored in a sealed
container, they go stale in less than 2 days. Of course this is not a
problem
if one is making them for immediate consumption at an event.
- They can be made with rolled oats instead crushed cornflakes. I guess that oats are more
likely to have been historically the original recipe but I personally
prefer both the texture & appearance of the cornflake version.
- It
is not very sticky so cheaper greaseproof paper (which is intended for
wrapping rather than as non-stick but often is reasonably non-stick
too) might be usable instead of baking paper.
- Legally these are 'biscuits' not 'cakes' in the UK because
of a ruling that
cakes are the type goes dry whereas biscuits are the type that goes
soggy when
stale. (The reason the UK bothers with a legal definition is that cakes
&
biscuits are taxed differently. Of course this is irrelevant for giving
away
the cakes/biscuits or consuming them oneself.)
Origin
A passed-down family recipe but I don't know when or from
where my mother
got it.