Melting moments were a popular Diwali biscuit, growing up in South Africa. Like their name implies, they literally melt in the mouth. Amma made them with dots of jam, but they also appear in various forms, sometimes rolled into balls then flattened with a fork, like custard biscuits or topped with red glazed cherries. Sometimes piped or dipped in chocolate, the creations are as endless as the imagination.  Like Nan Khatai and custard biscuits they are crumby biscuits. One distinguishing factor between melting moments and South African butter biscuits is that melting moments are all butter, like Danish butter cookies they have a 1:1 flour and butter ratio. The main exception however being the use of cornstarch (maizena, or cornflour in Commonwealth countries). This recipe also uses self-rising flour, which accounts for the slightly raised appearance of these cookies.