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Custard Creams

Biscuit Ingredients

225g Plain Flour

50g Custard Powder

30g Icing Sugar

175g Butter

1/2 tsp Vanilla Extract

Filling Ingredients

50g Butter

150g Icing Sugar (recipe called for 200g but I felt that was a bit too sweet for me)

2 tbsp Custard Powder


Mix together the dry biscuit ingredients until fully combined. Add in the butter and vanilla and mix until the dough just starts coming together. I was mixing by hand and it was difficult to get the mixture to combine so I dove in, hands first and that worked a treat. Next, tip out the dough onto your surface and wrap up in cling film. Place in the fridge for half an hour.

When the dough is firm and cold, roll out onto a floured surface to about 1/2 cm thick and cut out 3-4cm circles. Place on a lined baking sheet and pop back into the fridge to firm up some more. Also, get creative by pricking a pattern onto your cookies with a fork.

Preheat your oven to 180˚C and once the biscuits are firm, place them in the oven for about 10-15 minutes or until a golden edge just starts to form. Once cooked, allow to cool.

For the filling mix together butter, icing sugar and custard powder. Whip up till it’s nice, light and fluffy and use to sandwich together your cooled biscuits.


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