Some recipes are just a memory in every bite, don’t you think? Especially those that have been handed down through the generations. I know, I know, it would be a rare day for my husband’s Gran to whip up a batch of gluten free melting moments 5o years ago. But there’s definitely something in the simplistic way of baking they had. It’s this simple way of approaching classics like the melting moment (or yo-yo’s as some may know them) that I think made them so damn easy and yummy to make.
Often, and I’ll be the first to admit it, I think we can make gluten free baking over complicated with all these new fan-dangled flours and ingredients. OH don’t get me wrong! I love mixing up new flours and seeing how each one works within a recipe, and I definitely have a few recipes that MUST have specific blends to make them work. But something as simple as the melting moment? No I decided this time to keep it seriously simple.
How simple? Try 5 ingredients simple!
You’ll find no pesky or weird ingredients here, that are just going to go off in your pantry when you never need to use them again. The hardest part to a recipe like this has already been done for you. It came down to trial and error to get the perfect amount of butter, but I got there eventually. Now that means you get to reap my rewards.
Can you remember the last time you delighted in some gorgeous gluten free melting moments?
I couldn’t! I mean, yes I’ve occasionally bought the pre-packaged store type. But really. They’re not that good are they? They’re just missing something rather important. Call it love or the homemade touch but there’s definitely something to baking (and more importantly, eating) something homemade.
That’s why I desperately wanted to try this recipe. It’s my husband’s Grans’ recipe. Which she gifted to us along with an assortment of other gorgeous family recipes when we got engaged many years ago. I, honest to goodness, cherish recipes like this and not just because of the family connection. It’s because they’re traditional, handwritten recipe cards.
They’re something tangible that we’ll be able to keep and pass down in our own family. And at the rate my kiddo is going, I definitely think he’ll be wanting them when he’s older. We’ve got quite the mini cook on our hands already! (you can’t half tell how excited and proud I am of that fact huh!)
Keep it simple!
When you’re working with such a simple recipe with only a handful of ingredients it’s imperative that you get each one just right. So be sure to work with good quality ingredients. To make it easier I’ve recommended some of my favourite brands below for you to check out.
Whilst making the cookies themselves don’t stress if the mixture looks a bit dry. It’s meant to be! The point of difference with a short biscuit (ie. shortbread, melting moments) is that there is no added liquid. So no eggs, oil, melted butter, coconut oil etc. Without these ingredients you get a truly short cookie and it just melts in your mouth. But I mean, that’s the best bit, right?! It can make them a little hard to handle though, so warming the mixture through your hands can help bring it together.
But enough fluffing about, I know a lot of you have been waiting patiently to get your hands on this one. So without any further a do, here are my Gluten Free Melting Moments.
Gluten Free Melting Moments
- 180 grams Unsalted Butter softened
- 1/2 cup Icing Sugar
- 1/2 cup Custard Powder Orgran brand gives a beautiful rich flavour
- 220 grams Gluten Free Plain Flour *see notes below
- 60 grams Cold Butter cubed
- 2/3 cup Icing Sugar
- 2 tsp Lemon Rind grated
- 1 Tbspn Lemon Juice freshly squeezed
- Preheat your oven to 200 degrees Celsius and line two trays with baking paper.
- In a large bowl place your very soft butter (If you've baked these before, you'll notice I've changed this recently to soft not cold butter, it makes them easier to roll). Using hand held beaters (or a stand mixer) beat on medium speed until the butter and sugar become smooth and lighten in colour. Turn beaters up to high and and beat until they form a whipped, fluffy and light mixture.
- Sift over the custard powder and plain flour and using a spoon mix together. Don't worry if the mixture looks too dry at this point, it will come together I promise.
- Once the mixture is starting to clump together you can get your hands in there and start squishing together to form a solid dough like texture.
- Take a teaspoon of cookie dough and squish into a rough ball shape before rounding off slightly by rolling between your palms. Place onto your prepared sheets a few centimeters apart. If you'd like truly uniform balls weigh them out as you go, I make mine approx 13grams per ball.
- Once all your balls are rolled, take a lightly floured fork and press down on each ball once.
- Pop straight into a hot oven for 10 minutes. These cookies will not change colour on top, so to check lift one up and the bottoms will be a light brown.
- Remove and cool for 5 minutes on the tray before transferring to a wire rack to cool fully. Once your cookies have cooled down you can start work on your lemon icing to sandwich in between.
- In a medium bowl, place your extra cold cubed butter and icing sugar. Repeat step 2 from above and beat until the butter and sugar becomes a light fluffy texture.
- Add your lemon zest and juice and beat again until stiff and well incorporated. Now transfer into a piping bag with any kind of large open tip.
- Take the time to match up the cookies now into rows of two, matching the same sized cookies together. Do a swirl or dollop of icing on one row of cookies at a time, leaving their lids without icing.
- Leave for 5 minutes or so for the icing to harden slightly before placing the second row of cookies on top of the icing mixture and gently pressing down.
- Dust lightly with icing sugar and serve!
- Always be sure to check that your Icing Sugar brand is Gluten Free - I recommend CSR for a good quality, GF marked brand.
- Not all flour blends are made equal, I recommend White Wings Gluten Free Plain Flour blend for these cookies.
- I used a Wilton 1M piping tip to create the pretty swirls of icing on each cookie, however any tip you like can be used to create whatever effect you like.
Planning on giving Gran’s Gluten Free Melting Moments a try? Let me know in the comments below and don’t forget to tag us in any of your creations on Instagram with #champagneandgumbootsbakes