These crisp, crunchy biscuits melt in the mouth—hence their name. A freshly baked batch will soon disappear.
MAKES ABOUT 24
100 g (4 oz) butter
75 g (3 oz) caster sugar
1 egg yolk
few drops of vanilla flavouring
150 g (5 oz) self-raising flour
crushed cornflakes
1. Grease two baking sheets.
2. Cream the butter and sugar together until pale and fluffy. Beat in the egg yolk.
3. Add the vanilla flavouring, stir in the flour to give a smooth dough and divide into about 24 portions.
4. Form each piece into a ball and roll in crushed cornflakes.
5. Place the balls on the baking sheets and bake in the oven at 190°C (375°F) mark 5 for 15 - 20 minutes.
6. Cool on the baking sheets for a few moments before lifting on to a wire rack.
VARIATION
Instead of cornflakes, use 50 g (2 oz) rolled oats. Press half a glace cherry in the centre of each biscuit.
