Melting Moments

Method

1. Preheat the oven to 190°C (170°C fan, gas mark 5) and line 2 baking trays with baking parchment.

2. Beat the butter and caster sugar together in a mixing bowl until soft and creamy then beat in the egg yolks.

   • 225g Butter (unsalted) (room temperature)
   • 175g Unrefined Golden Caster Sugar (We use Billington's)
   • 2 Egg yolk(s) (free range)
   • 2 Egg yolk(s) (free range)

3. Stir in the flour and oats and mix to make a soft dough.

   • 275g Self-Raising White Flour (We use Allinson)
   • 50g Porridge oats

4. Roll the mixture into walnut sized balls and place well spaced apart on the baking trays. Flatten with a palette knife and place a halved glace cherry on top of each one

   • 100g Glacé cherries

5. Bake for about 15-20 mins until golden brown and just firm to the touch. Allow to cool for 10 minutes before removing from the tray to cool on a wire rack.

6. These biscuits will keep for 4-5 day in a cake tin.