Mr Muddle’s Melting Moments

“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 …

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.

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.

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.

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.

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.


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

  3. …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

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

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

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

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

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