This is more or less the Melting Moments recipe from the very widespread (at least in South Africa) Indian recipe book Indian Delights. Most of the recipes in this site are less detailed than what you would normally get from a modern recipe book. This recipe has significantly more information added over the original recipe in the book.

These biscuits form a very versatile dough, it’s soft but holds together. I normally pipe it out of a manual biscuit press, which is good if you want nice fancy shapes, but you can absolutely just form some balls and squish them with a fork to form little shapes.

These bake extremely quickly, between 5-12 minutes most of the time, you want to keep them pretty blonde. If they start to brown a little it’s fine but they very quickly go from "golden" to "burnt" if you aren’t on top of them.

You don’t have to press these onto baking paper! I guess you could if you’re doing it by hand, but with a biscuit press the additional stickiness of non-stick metal trays works much better. There is enough butter in here that it will not stick to a normal non-stick tray, you’ll be fine.

You can decoratee these with icing sugar or chocolate or sprinkles if you want but I generally think that these negatively affect it by introducing moisture or additional texture that detracts from the very specific, dry, light, fragile character of these biscuits.