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.