Vegetarian Recipes

90% vegetarian, 100% socialist

Mr Muddle’s Melting Moments

November 2nd, 2013 · 9 Comments

“Oh Pater, dearest…” exclaimed Yumblog Junior from her preferred leather winged Bergere situated in the Soft Play and Cigar Lounge of The Junior Carlton Club, “It says here in the esteemed ‘Livre de Cuisine des Monsieurs Hommes’ that Chef Marcel Muddle has created the most divine cornflake encrusted Petits Beurres which evidently are the talk of Parisian society! Oh Pater dearest, can we bake some forthwith, can we, can we?” And so starts a typical day here at Yumblog Cottage …

Mr Muddle's Melting Moments

Preparation time: 10 minutes
Cooking time: 20 – 30 minutes
Makes: About 10 large biscuits
Skill level: So easy a 3 year old could do it (with a little adult supervision)


  • self-raising flour – 125g
  • caster sugar – 75g
  • butter – softened – 100g (Mr Muddle calls for margarine, but he was a product of the ’70s)
  • half an egg – beaten
  • vanilla essence – 1tsp
  • cornflakes – crushed – a few handfuls
  • salt – pinch

Pre-heat your oven to 180c/gas mark 5.

Mr Muddle's Melting Moments

Prepare your child. Hands washed. Pinny tied. Chair to stand on.

Find a large bowl, add the sugar and softened butter and cream together with a wooden spoon.

Add the half egg and vanilla essence and mix together.

Mr Muddle's Melting Moments

Sift in the flour along with a pinch of salt and mix everything together (use your hands) until it forms a firm ball of dough.

Crush up some cornflakes and scatter onto a plate.

Take a teaspoon of the biscuit mixture and roll into a ball

Roll in the crushed cornflakes until thoroughly coated.

Place on a greased baking sheet and slightly flatten to more of a disc shape.

Watch your child lose interest and wander off to find something more exciting to do.

Continue this process until you have used up the dough.

The biscuits will spread considerably when baking so keep then well spaced on the baking sheet.

Mr Muddle's Melting Moments

Bake in the oven for between 20 and 30 minutes until golden brown.

Leave to cool on a wire rack.

Calmly explain to your child that be/she will have to wait 10 minutes before eating.

Decorate with a little icing if your child insists.

Mr Muddle's Melting Moments

Verdict: A light crumbly butter-rich and not too sweet biscuit with a crunchy cornflakey exterior. Enjoyed by kiddiwinks and adults alike. Alternatively, biscuitwise you could try these Langues de Chat Irregulières avec Ganache au Chocolat or if you fancy savoury, these Cheese & Rosemary Biscuits.

Drink: These would no doubt make great dunkers … so a large mug of Yorkshire’s finest.

Entertainment: Kept a 3 year old entertained for a solid 10 minutes.

Tags: Baking · Biscuits · Kids · Vegetarian

9 responses so far ↓

  • 1 Grocery Gems // Nov 22, 2013 at 11:46

    Thank you so much for this post. It’s wonderful to get a glimpse inside this classic children’s cookbook. I’ll be making these Melting Moments with my children 🙂

  • 2 Em // Jan 3, 2014 at 21:37

    Ooooh, so not one single post in December, then… we miss you. Happy new year!

  • 3 richard // Jan 3, 2014 at 23:24

    …and a happy new year to you too. Sorry, but we have been busy moving house/starting new jobs/etc. Will start posting very soon. R. x

  • 4 Monsieur Binet Himself // Jan 6, 2014 at 20:43

    Monsieur Binet wishes you all – a tad belatedly, but HEY, the man had to work his way through a shocking amount of sauv blanc, followed by his latest discovery, a totally delightful chardy pinot noir in all its pinky loveliness – a delightful new year in which your waistline will be the envy of the entire town and your butter dish forever filled to overflowingness (yes, that is a word in Scrabble in my world, so stop hissing at me over your overly well-thumbed dictionary). And may Yumblog Junior forever be calling you and the missus Pater and Mater.
    And please post as much as you can as some of us find total delight in every post!

    (Just spotted this now: moving house again/new jobs/etc.. Yikes, sympathies all around! Wishing you and the family much strength, mate! Goodness knows, been there a lot!)

  • 5 Peter Bellingham // Jan 20, 2014 at 19:04

    Looking forward to seeing you back here, it’s been a while.

  • 6 richard // Jan 21, 2014 at 21:48

    Hi Peter. It’s been too long. Will get back to it very soon. R

  • 7 richard // Jan 21, 2014 at 21:59

    Hi Monsieur Binet Himself…many thanks for your kind wishes…likewise back atcha. Best, R.

  • 8 Ali // Nov 11, 2020 at 16:12

    You copied the measurements incorrectly, I ended up with a sloppy mess. Upon zooming in on the actual cookbook page I now have the correct amounts and they are great. Had this book as a child

  • 9 richard // Nov 16, 2020 at 12:45

    Well spotted Ali. I’ve corrected the recipe. Thanks.

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