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Recipe: Gluten-free melting moments

Melting moments are so versatile. They can be rolled into balls, piped through a piping bag, served plain or dipped in chocolate, or baked with jam as in jam drops. Chef Terence Austin has taken the Kiwi favourite and come up with a gluten-free version so everyone can enjoy them.


200g soft butter or margarine

100g icing sugar

260g gluten-free plain flour

1 tsp vanilla or flavouring (optional)


1/ Preheat fan oven to 155deg.

2/ Soften the butter. Add the icing sugar and beat until light and icing sugar well mixed

3/ Add the flour and fold in to form a dough – add vanilla or flavouring if using.

4/ Roll into 25g balls and place on a baking tray, slightly apart as they will expand when baking.

5/ Flatten slightly with a fork.

6/ Bake for 10 minutes in a fan oven at 155deg.

7/ Once cooled, the biscuits can be dipped in chocolate icing or melted chocolate (check whether this was processed in a factory with gluten products). They can also be sandwiched together using a butter icing with lemon or berry flavouring.

8/ If you prefer a jam drop effect, before baking use the back of a wooden spoon to press into the middle of the biscuit to create a hole that can be filled with jam. The baking temperature and timing are the same.

About Terence Austin

Terence Austin
Terence Austin is a London City and Guilds-trained executive chef and has owned restaurants and function centres in New Zealand. Eight years ago, a visit to his grandfather in a retirement village prompted him to move into the retirement sector with the aim of improving the food offering. He is now a consultant, helping facilities to improve their food and food service.

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