English Melting Moments

Saturday 13 February 2021

I am really excited to share this English Melting Moments recipe with you today. I know I have shared it in the past, but it never hurts to remind you of something delicious does it?  

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.  

I have always loved the quirky names that the British give to their baked goods.  Spotted Dick, Roly Poly Pudding, Toenail Pudding, etc.  there is no end to these delightfully named delicious treats! 

Then there are the names of towns.  Lower Rotten End, Rotten End, Upper Rotten End. Hmmm . . .  kind of makes you want to find out what it was that caused that town to be given a name such as that. 

With their beautiful buttery taste and short crisp texture, melting moments make the best treat for a Valentines day weekend!  What better way to show someone you care than by baking something special for them! 

I have often wondered how they got their name.  One bite and these are melting in your mouth. Perhaps that is how or why they got their name? Just as the name suggests, they DO melt in your mouth!

That melt in your mouth texture 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, in a cookie? eww! Pastry yes, but cookie???   Trust me.  There is nothing wrong with lard, unless you are a vegetarian, and then I can't help you. It totally works in these crisp little delicious bites of moreishness.

English Melting Moments differ somewhat to melting moments you might find someplace else. Down under melting  moments area buttery sandwich cookies sandwiched together in pair with icing.

In other places they are crisp buttery balls rolled in oodles of icing sugar.  Both are delicious. Both melt in your mouth. These melting moments are not those.

And for those of you who eschew the use of lard. 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.

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.
But as with anything, moderation in all things. 

These lovely cookies 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.)

There is nothing complicated about these.  A simple cookie dough with simple ingredients, the dough gets rolled into balls which are then rolled in something crunchy to coat.

I have seen them rolled in cornflake crumbs, dessicated coconut, chopped nuts, and oatmeal. I love them rolled in oats myself.

To me there is nothing more wholesome than rolling a baked goodie in old fashioned rolled oats. I love the moreish nutty flavour of them and that texture.  

Just look at how crisp and buttery these cookies look.  Perfect for dunking.  Are you a dunker?  I am a dunker.

The only problem with dunking these is that once dunked you must eat. These are so meltable you run the risk of them melting in your hot drink.

Not a problem really. I have drunk many a cuppa infused with the tastiness of melted or broken cookies. lol  Hasn't every dunker? There is always that risk!

If you are looking for a crisp, buttery, moreish, meltingly delicious cookie you cannot get much better than this.  Not overly sweet, they are melt in the mouth tasty! 

With their nutty oaty coat and that sweet chewy bit of cherry in the middle they cannot fail but go down a real treat with everyone involved!


Yield: makes 16 to 20 cookies
Author: Marie Rayner
English Melting Moments

English Melting Moments

prep time: 10 Mincook time: 20 Mintotal time: 30 Min
Crisp biscuits/cookies that really do melt in the mouth, with a shortbread-like texture. These are rolled in oats for extra crunch. Traditionally topped with a tiny piece of glace cherry, these go down a real treat with a nice hot cuppa.


  • 3 TBS (40g) soft butter
  • 5 TBS ( 65g)lard
  • 6 TBS ( 85g) caster sugar ( superfine sugar)
  • 1 large free-range egg yolk, lightly beaten
  • few drops vanilla extract
  • 1 cup + 1 1/2 TBS (150g) self raising flour (see notes)
  • rolled oats for coating
  • 4 to 5 glace cherries, quartered (can use dried maraschino cherries)


  1. Preheat the oven to 180*C/350*F/ gas mark 4. Line a large baking tray with baking paper. Set aside.
  2. 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.
  3. Place the rolled oats into a small bowl (you won't need more than a small handful).
  4. 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 slightly with your thumb.
  5. Place a quarter of a cherry on top of each cookie. Bake in the preheated oven for 15 to 20 minutes, until light golden brown.
  6. Cool for a few minutes on the baking sheet, prior to scooping off to a wire rack to cool completely.


Make Your Own Self Raising Flour:

You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
English Melting Moments

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

Follow my blog with Bloglovin


  1. Thanks for this recipe Marie. I have a favourite recipe for macaroon biscuits that only use an egg white, this will use up the yolk. Two lots of biscuits out of one egg - can't be bad!

    1. Sounds like the perfect plan and timing! ❤️

  2. These look so good, Marie. I have no cherries on hand, glace or otherwise so may use a dollop of Bonne Maman cherry jam instead. Do you think that would work? I'll try it. Have a nice Saturday. Are you able to get out after all the snow you received? We're supposed to get snow this weekend so will sit tight. Love and hugs, Elaine

    1. I think you could for sure Elaine! Sounds lush. A tiny little dab would work! We have been out and about, but the snow piles where things have been cleared are huge! Hope you are having a great Saturday! Xoxo

  3. As you pointed out, nothing like the Melting Moments I grew up with. I loved those, as my gran would sandwich them together with pale pink icing just for me.

    I've several biscuit recipes that use lard and my mum made the flakiest pit crust you've ever eaten with lard, so I never discount it as a fat source.

    These sound like a nice, simple biscuit to make for afternoon tea. I'd not thought to roll them in rolled oats - very clever of you and they look so pretty with the oat flecks and that cherry centre.

    1. I think every kitchen should have lard in it! Potatoes fried in a bit of lard are fabulous! ❤️ I love reading about your childhood Marie!

  4. This is my standard go-to recipe for any kind of cookie/biscuit, take out the outs and the cherries, add in any flavours, spices, textures that you like, always works!

    1. Sounds great! Will have to give it a go! 👍👍👍

  5. These are different from my melting moment but boy, do they look good! And I love that most of the ingredients are pantry-ready. Question -- if you don't have easy access to lard, could you go with the 5T of more butter instead?

    1. I cannot say with any assurity Jeanie, but I think they would still work. I cannot see why they wouldn't. Let me know how you get on! Happy Valentines Day! xoxo

  6. I would have those twice a week. They look delicious.


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!