Melting Moments
A deliciously light biscuit enjoyed by many during afternoon tea. Always a favourite with young and old alike.
Ingredients
4 oz/113 g cornflour
3 oz/85 g butter
2 oz/56 g caster sugar
1 egg
1 level teaspoon baking powder
1 teaspoon grated lemon rind
Icing sugar
Method
Cream the butter and sugar until light and fluffy. Add the lemon rind. Sieve the cornflour and baking powder together. Beat up the egg and add a small amount of egg and an equal amount of cornflour alternately to the creamed butter and sugar. Beat well after each addition.
Place twelve paper cake cases in a baking tin. Add a teaspoonful of mixture to each case. Place in a pre-heated oven at 375F/180C/Gas mark 4. Bake for ten minutes until firm and golden. Allow the cakes to cool on a rack and then add a dusting of the icing sugar. Store in an airtight container.
