If there is one biscuit that sums up Classic Country Cookie then Melting Moments would have to fit the bill. I adore them piped into a Viennese biscuit shape to make long fluted ones, rather than rolled and pressed round. They are dainty and much easier to eat in this shape. Just pipe the biscuit dough out with a fluted (No.17) tip. You’ll be thrilled with the result - so professional looking and they really do melt away in record time.