Melting Moments

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Melting moments  . . .  ahhh . . .  isn’t that a wonderful name for a biscuit/cookie?  And, while I am at it, don’t you just love the fact that in Britain a cookie is called a biscuit?  Mmm . . .  Biscuits.  Who doesn’t love em!  Especially when they are biscuits/cookies that . . . melt in your mouth like these do! 

  

And that is no word of a lie.  Just like the name suggests, these lovely biscuits DO melt in your mouth.

That is in part due to the combination of butter and lard which is used in the recipe.  Oh, okay . . .  I can see your face wrinkling now  . . .  lard, eww!  Trust me.  There is nothing wrong with lard, unless you are a vegetarian, and then I can’t help you.

Lard is a natural fat, just like butter, no chemicals allowed.  Not artificially manufactured like shortening.  Natural, and if it is done right, it is pretty flavourless, which makes it perfect for baking things like pastries and these lovely cookies.

In fact recent research has actually shown that in moderation (as in all things) lard can actually be healthier than butter, as it contains so called “good” fats,  known as monunsaturated fats which can help to lower cholesterol.

In fact recent research has suggested that eating healthy unsaturated fats can actually be good for your heart.  In fact you can read more about those findings here. Its a real eye-opener.

In any case back to these cookies.  You really need to make them.  They are moreishly crisp with a texture not unlike that of shortbread.  The bit of cherry in the middle is traditional.  I appreciate that glace cherries are not always available everywhere, so you can also use quartered maraschino cherries if you want, or even a blanched almond. (In that case use almond extract instead of vanilla.)

rolled oats for coating

Preheat the oven to 180*C/350*F/ gas mark 4.  Line a large baking tray with baking paper. Set aside. 

Cream together the butter, lard and caster sugar until light and fluffy.  Beat in the egg and vanilla.  Stir in the flour to make a soft dough. (You may need to use your hands to help combine it thoroughly.  Shape into small balls.  

Place the rolled oats into a small bowl (you won’t need more than a small handful). Toss and roll the cookie balls in the rolled oats to coat.  Place the balls spaced slightly apart on the prepared baking sheet.  Flatten each ball a little bit with your thumb. 

Place a quartr of a cherry on top of each cookie.  Bake in the preheated oven for 15 to 20 minutes, until light golden brown.  Cool for a few minutes on the baking sheet, prior to scooping off to a wire rack to cool completely. 

Betcha can’t eat just one! 

These went down a real treat with my guests that we had here last night.  They really enjoyed them, and I think you will too!  Bon Appetit!  (Happy Easter!)