Granadilla and fennel custard cookies
Fennel makes these cookies deliciously different and the tart granadilla works well with the sweetness of the cookies.
13 sandwich cookies Preparation time: 30 minutes Chilling time: 65 minutes Baking time: 10-12 minutes per batch Setting time: 30 minutes
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,
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.