Annie's Noms

Dessert with a sprinkle of beauty.

Lemon and Raspberry Melting Moments

By 31 Comments

Lemon & Raspberry Melting Moments

Why do people stop in the middle of doorways of shops?

Do they honestly think “I’m the only person in the world, this is a perfect place to stop” ??

Well, newsflash – you’re not the only one in the world there’s billions of other people out there so don’t stand in the dang way! People have lives to lead and most people are very busy so they don’t have time to stand behind people who obviously aren’t busy and can spend the whole day ambling about.

It really is one of my pet hates when I go shopping, probably the reason I do so much shopping online as I just can’t deal with people sometimes. I wouldn’t mind if people apologized, but they just look at you like “Yea, why are you glaring at me, I haven’t done anything”

Also – what is it with people stopping in the supermarket to have a right old chin wag whilst blocking all the cheese?! Excuse me, but I want some cheese and you’re in the way, so MOVE.

Ugh, I’m going to become a hermit.

Well, anyway. This recipe is so simple, yet the results are spectacular. These honestly do melt in your mouth. They’re absolutely blissful, everyone loved them and my boyfriend ate about 8 in one sitting. But that’s OK, ‘cos they’re tiny so it means there’s no guilt when you eat a billion 🙂

Print

Lemon and Raspberry Melting Moments

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20

Ingredients

  • 150 g unsalted butter, at room temperature
  • 75 g icing sugar, plus extra to dust (optional)
  • Zest of 1 lemon
  • 25 g cornflour
  • 150 g self-raising flour
  • Seedless raspberry jam to fill the middle; I used around half a 340g jar

Instructions

  1. Preheat the oven to 180 degrees C and line 2 baking trays.
  2. Place the butter, sugar and lemon zest into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.
  3. Add in the cornflour and self-raising flour.
  4. Mix until a soft dough forms.
  5. Grab pieces of dough and roll into a ball, I made all of mine 20g and weighed every single one to ensure they were the same size.
  6. Place on the baking sheet and then either with your thumb or the end of a small rolling pin make an indentation in the centre of the dough ball.
  7. Place in the oven for 10-13 minutes until risen and slightly golden around the edges.
  8. Remove from the oven and leave to cool on the trays. Once cooled completely, using the back of a teaspoon, place a little jam into the middle of each melting moment and smooth.
  9. Dust with icing sugar, if desired.
  10. Melting moments will keep in an airtight container at room temperature for around 5 days.

Recipe Notes

Recipe from Annie Bell's Baking Bible

Lemon & Raspberry Melting Moments Lemon & Raspberry Melting Moments Lemon & Raspberry Melting Moments

Enjoy 🙂

I link up at these great Link Parties!

Comments

  1. These look so good! Thanks for sharing. I am with you on people in public, most of the time they are so oblivious to what is going on around them.

    Reply

  2. Oh my goodness, I want one of these so badly!! They look fantastic! I found you from A Glipse Inside's Blog Party, its so great to find new recipes and bloggers! Can't wait to try this out, it will definitely be happening soon! Check out some of my recipes @ http://www.typeabaker.com !

    Reply

  4. Annie, you gave me such a good chuckle. I feel the exact SAME way about people who park their carts in the middle of the supermarket aisle then stand there staring at the shelves. Helloooooo????? Must I spend my life waiting for them to decide which box of store-bought cookies they're going to choke down tonight, when I'm in such a hurry to find the ingredients for the ones I'm going to make from scratch? (Like these lemon and raspberry ones. Man, they look good!)

    Found you via Busy Bee's link party. If you haven't already, I'd love if you'd come join my How To Tuesday link party, too.

    http://housewifehowtos.com/link-party-2/how-to-tuesday-link-party-11/

    Reply

  6. I love the combination of lemon & any berry – these look delish!! I'm stopping by from Foodie Friday blog hop.
    Thanks
    Angie
    godsgrowinggarden.com
    PS – I would also like to invite you to a blog hop called: “The Great Blog Train” currently live on my blog (the kind of hop where you link up your homepage)– Thank you!

    Reply

  7. Beautiful photo's and cookies. I made made these so I know they are tasty. I have also drizzled a 10x thin icing over the top. Andi

    Reply

  8. Is there some way that you could convert the measurements to our measurements in the U.S. I would be so appreciative. Thank You.

    Reply

  12. Good Morning,
    Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a lovely week and come back soon!
    Miz Helen

    Reply

  14. Thank you very much – they became a favourite straight away, honestly that good! I'll definitely be over to check your site out, I love finding new blogs too 🙂

    Reply

  16. Hahahaha that's brilliant! You've made my day with that, definitely agree – I need ingredients to make my cookies, they're just buying them! 😀

    Reply

  20. I'm sorry, but I wouldn't feel comfortable converting this recipe as it uses quite small amounts I just don't think it would work and the way I get out a cup of flour may be different for you so I'd be worried that the recipe wouldn't work for you.

    Reply

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