Granadilla and fen­nel cus­tard cook­ies

Fen­nel makes th­ese cook­ies de­li­ciously dif­fer­ent and the tart granadilla works well with the sweet­ness of the cook­ies.

YOU Something Sweet - - CONTENTS -

13 sand­wich cook­ies Prepa­ra­tion time: 30 min­utes Chill­ing time: 65 min­utes Bak­ing time: 10-12 min­utes per batch Set­ting time: 30 min­utes

SHORT­BREAD

200 g cold but­ter

125 g cas­tor su­gar

250 g cake flour pinch of salt

250 g finely ground al­monds 5 ml (1 t) fen­nel seeds,

crushed

CUS­TARD

75 g cake flour

60 g cus­tard pow­der or

30 g cus­tard pow­der mixed with 30 g corn­flour (the corn­flour will make the cus­tard a paler yel­low) pinch of salt

750 ml (3 c) milk

125 g su­gar

10 ml (2 t) granadilla pulp

Pre­heat the oven to 160 °C. Grease a bak­ing sheet.

1 Short­bread Cream the but­ter and su­gar in a food pro­ces­sor un­til smooth. Add the flour, salt, al­monds and fen­nel and mix to form a smooth dough. Shape into a ball, wrap in cling­film and chill for 20 min­utes.

2 Roll out the dough to a thick­ness of

3-5 mm and cut out cook­ies. Ar­range on a bak­ing sheet and chill for about 5 min­utes. Bake un­til golden brown, 10-12 min­utes per batch. Al­low to cool.

3 Cus­tard Mix the flour, cus­tard pow­der (or cus­tard and corn­flour mix) and salt with a lit­tle milk to form a paste. Heat the re­main­ing milk to just below boil­ing. Mix a lit­tle hot milk with the cus­tard mix­ture and add to the re­main­ing hot milk. Add the su­gar. Stir­ring con­tin­u­ously, heat un­til the cus­tard comes to the boil and thick­ens. Cool and stir in the granadilla. Chill for about 40 min­utes un­til al­most set.

4 Sand­wich the cook­ies to­gether with a thick layer of cus­tard. Leave for about 30 min­utes un­til set.

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