Food and Travel (UK) - - Recipes -

175g un­salted but­ter, at room tem­per­a­ture

40g ic­ing sugar, sifted

¼tsp vanilla essence

225g flour, sifted

40g cus­tard pow­der, sifted

For the fill­ing

50g but­ter, soft­ened

80g ic­ing sugar, sifted

2tbsp cus­tard pow­der, sifted

Pre­heat oven to 180C/350F/Gas 4. Line a bak­ing tray with bak­ing pa­per.

Cream to­gether the but­ter and ic­ing sugar in an elec­tric mixer un­til light and fluffy. Add the vanilla essence, the flour and cus­tard pow­der and mix gen­tly un­til a dough forms. Roll tea­spoons of the dough into wal­nut-sized balls and place on the pre­pared tray. Flat­ten the top of each with a fork: this will make about 32 bis­cuits. Bake for 12 min­utes un­til just golden un­der­neath. Cool on a wire rack.

To make the fill­ing, beat the but­ter, ic­ing sugar and cus­tard pow­der to­gether in an elec­tric mixer un­til smooth.

Once the bis­cuits are cool, place ½tsp of the fill­ing onto the flat side of one bis­cuit and press the flat side of an­other on top to form a sand­wich. Store in a sealed con­tainer un­til ready to use; they will keep fresh for sev­eral months.

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