Custard Cream Biscuits

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 100 g Custard powder
  • 1 tbsp Custard powder

• Baking & Spices

  • 75 g (all purpose flour, plain
  • 150 g Caster sugar
  • 75 g Cornflour
  • 50 g Icing
  • 1 Pinch Salt
  • 1/4 tsp Vanilla extract

• Nuts & Seeds

  • 150 g Almonds, ground

• Dairy

  • 275 g Butter, unsalted

Found on littlesugarsnaps.com

Description

Ingredients

• 150g/ 2/3 cup unsalted butter (softened)
• Pinch of salt
• 150g/ 2/3 cup caster sugar
• 75g/ 2/3 cup cornflour
• 75g/ 2/3 cup plain (all purpose) flour
• 100g/ 3/4 cup custard powder (such as Birds)
• 150g/ 1 cup ground almonds
• 1 large egg
• 125g/ 1/2 cup unsalted butter (softened)
• 50g/ 1/2 cup icing (confectioners) sugar
• 1 tbsp custard powder
• 1/4 tsp vanilla extract
• Optional: raspberry or blackberry jam

Directions

• Preheat the oven to 150°C/ 300°F/ GM 2
• Sieve the sugar, cornflour, plain flour, custard powder, salt and ground almonds into a large mixing bowl
• Cut the butter into cubes, add to the dry ingredients and rub in using your fingertips, until the mixture looks like sand or breadcrumbs. Make a well in the centre
• Crack the egg into a small bowl, beat lightly, then pour into the well
• Using a blunt knife, pull it through the egg mix about 20 times, so that it starts to mix into the dry ingredients. Give the bowl a quarter turn and slash the knife another 20 times, then use your hands to gently bind the rest of the ingredients together into a ball
• Tip out and knead gently on the work top until the dough is smooth. Flatten slightly, wrap in clingfilm and chill for 30 minutes
• On a lightly floured surface, roll the dough out to about 5mm (1/4 inch) thick. Cut out pairs of biscuits using cutters around 6-7cm/ 21/2 inch diameter (see notes). Re-roll the leftovers and cut again. You should end up with about 40 biscuits (20 pairs)
• If you are cutting out the centre of the biscuits, remember to do this on half of them only - the bottom of each pair should be whole, only the tops should have the cut-out
• Put the biscuits onto non-stick baking sheets (line with baking parchment if they are not non-stick), leaving a small space between each biscuit. Cover loosely with clingfilm and chill for 20 minutes, then bake for 20-25 minutes until the biscuits are just beginning to brown
• Remove from the oven, let rest for 2 minutes, then transfer the biscuits to a wire rack to cool completely
• Meanwhile, make the custard cream filling. Put the butter and vanilla extract into a mixing bowl, then sieve the icing sugar and custard powder into the bowl
• Using electric beaters cream the ingredients together until smooth and well combined
• Once the biscuts are cool, pair them up into tops and bottoms and divide the custard cream across the bottoms.
• Spread the cream out, using a blunt knife
• If you are using jam, put a small blob (about 1/3 tsp) into the centre of each biscuit, spreading out slightly, so that any of the top biscuits with a cut out will appear to be filled with jam
• Add the top biscuit, pressing down lightly to sandwich the 2 halves together
• Store in an airtight container for up to 5 days