Melting Moments (Grain Free)

The other day i was craving melting moments. That soft, buttery biscuit that well, melts in your mouth. I got out my favourite recipe for them that I’ve been using for years and had a look at how i could substitute the flours so they could be grain free. The original recipe actually uses corn starch in it as one of the flours so i figured that substituting would be pretty easy and actually work out. Boy was i right!

Usually i don’t post a recipe the first time i make it because well you know, generally they work out okay but not blog worthy. These however were smashing after one try! Especially considering Kel ate a third of them that day, half of what was left the next day and the remaining lot we took over that night to Kel’s parents to share with a cup of tea, most of which were inhaled before the kettle had even boiled. So 28 biscuits only lasted a day and a half. They mustn’t be too bad πŸ˜‰

With melting moments, you can eat them by themselves as we did however generally people like to sandwich them together with a passionfruit filling. This is the more decadent way to eat them and i definitely want to try it however i didn’t really get a chance πŸ˜‰ Feel free to experiment and I’d love to hear what they turn out like if you do!

Melting Moments (Grain Free)

Melting Moments (Grain Free)

This recipe is based on the Melting Moments recipe found in The Nuttelex Family Cookbook.

Makes Approx. 28


3/4 cup butter, softened
1/2 cup icing sugar, sifted
1/2 tsp vanilla essence
3/4 cup buckwheat flour, sifted
3/4 cup potato starch, sifted
1 tsp baking powder


  1. Preheat oven to 160Β°C and line a tray with baking paper.
  2. Cream butter, icing sugar and vanilla essence together until mixture is light and fluffy.
  3. In a separate bowl, combine the buckwheat flour, potato starch and baking powder. Add this mix to the creamed butter.
  4. Mix altogether to form a soft dough. Take teaspoons of the mixture and roll into balls, placing onto the prepared tray. Slightly flatten each ball with a fork.
  5. Bake for 15 minutes. Let them cool and set slightly on the tray before transferring them to a wire rack to cool completely.

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