June 01, 2009

Margaret River Moments


There are so many Margaret River Moments for me having travelled here so often throughout my life, these moments however are of the melt in the mouth kind and are absolutely scrummy! As my crazy man was out getting dirty on his bike I of course took to my Nan's kitchen searching through the ingredients for gluten free items (luckily I had previously stocked some) and decided to try something that I, well, had never tried before. Enjoy.


GF Scallywag Melting Moments

The Cookies

130g butter, softened
115g GF plain flour
45g GF icing sugar (or icing mixture)
50g GF custard powder
1-2tsp vanilla essence

Preheat oven to 160deg. Line a couple of trays with baking paper.
Whip butter in mixer until pale and creamy.
Sift all other ingredients and add with vanilla, mixing together until a dough is formed. (now, I'm a bit of a sucker for raw mixture and this one is delicious, so taste it it will be a sweet custard/icing sugar flavour and the consistency of really thick frosting)
Roll balls of the mixture (I did small ones that were about 2cm diameter) onto trays keeping a good space between.
Squash slightly with a fork, note that dusting the fork in icing sugar should help the dough not stick to the fork!
Place in oven for 15minutes or until just cooked.

Once the cookies have completely cooled; about 30mins, you can make the frosting to stick them together.

The Squishy Bit for the Middle (Frosting)

50g butter, softened
100g GF icing sugar, sifted
1-2tsp finely grated lemon rind
3tsp lemon juice

Whip the butter in mixer until pale and soft.
Add all ingredients and whip togher until a soft frosting forms, make sure you scrape the sides down every now and then to get the butter down, as other wise there might be very butter tasting parts to the frosting. Once again, taste the frosting to see if there is enough lemon, if you think it is too thick add nother teaspoon of lemon juice.
Once the frosting is whipped to a light and fluffy consistency slather a little bit on one cookie and then squash together with another. Be careful not to use too much force here as the cookies can crumble! Complete the rest of the cookies.

Now I was very impressed with my little bowl of Moments, however it was a little small, it made approximately 13 moments (of about 3cm round) which will be perfect as a little gift, or just as an afternoon sweetener for the office or hell, for yourself on a long weekend!

Note: Photos to come and they aren't too good, so they may never show up!
Munching Note: They do crumble so I'd recommend a plate.
Recipe Note: The Frosting can be changed to which ever flavour your taste buds desire just be switching the lemon quantities to lime, vanilla (taste test before adding all 3tsp vanilla!), passion fruit, etc.
Photograph Note: of Jarrad Davies current Australian Open Boardriders winner for Cottesloe Surf Club, 2009. Copywright Hugh Davis (www.hughdavis.com.au)

6 comments:

  1. The White Rabbit24 August 2009 13:22

    This melting moments recipe has the (dubious?) distinction of being the first gluten free recipe I've made that the raw mixture tastes good. I don't know how they taste cooked yet because they are still in the oven.

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  2. I know! Actually the Chocolate Buttermilk Cake doesn't taste too bad raw either. These are slightly crumbly but oh so yummy! I hope you enjoy them.

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  3. The White Rabbit25 August 2009 10:50

    They are lovely. Mr Rabbit is especially impressed.

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  4. Sounds yummy and have all these ingredients in the pantry. As I am new to your blog can I please ask do you always use weight measurements rather than cup measurements. My scales are stuffed so not sure if I can trust them with such small amounts - as you can tell I always use cups. Looks like one that the kids can help me with too. Thanks.

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  5. Hi
    Was searching to find a gluten free melting moments and found your site. It all looks so fabulous and I love quinoa too!! so will be trying both recipes
    Re the melting moments, can I use Rice Flour instead of GF plain flour?
    thanks Kat

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  6. Hi Kat! I wouldn't use just rice flour, I'd do something like 80g rice flour and 35g of a flour like potato, tapioca or cornflour as it will stick together better, bgut let me know if all rice flour works - it may do due to the GF icing and custard powder.

    Enjoy the recipes + happy gluten free baking!

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