How to Woo a Brit: Bake them Homemade Custard Creams

• Vegetarian

• Condiments

  • 1/2 cup Custard powder

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1 1/3 cup Flour
  • 1 cup (icing sugar, powdered
  • 3 drops Vanilla extract

• Dairy

  • 1 3/4 sticks Butter

Found on christinascucina.com

Description

Ingredients

• 1⅓ cup (6 oz) flour
• ½ cup (2 oz) custard powder (Bird’s Custard Powder-available on Amazon and in British shops)
• 1½ sticks (6 oz) butter, at room temperature
• ½ cup (2 oz) powdered (icing) sugar
• ¼ tsp baking soda
• ¼ stick (1 oz) butter
• ½ cup (2 oz) powdered (icing) sugar
• a few drops of vanilla extract

Directions

• Sift the flour, custard powder and baking soda into a bowl and set aside.
• Cream the butter and sugar for about 3 minutes, then add the sifted flower, custard and soda and mix well.
• Form into rounds, about the size of a walnut and place on a lined baking tray, leaving room to expand. Press with a fork into the top of each round, twice: once horizontally, and once vertically, to look like a cross-hatch.
• Bake near the middle of the oven for 15 to 18 minutes until the bottoms just begin to slightly color. Remove from tray and allow to cool completely on cooling rack.
• Mix the butter, powdered sugar and vanilla until creamy.
• Then use the buttercream to sandwich two of the Custard Creams together. Repeat until all the biscuits have been filled.
• Store in an airtight container for up to a week.