CUSTARD CREAMS

Makes about 35

375ml flour, plus extra for dusting 125ml custard powder 5ml baking powder 125ml castor sugar 125g butter, chilled and cut into cubes

1 egg 15ml milk

FILLING

180g butter, softened

375ml icing sugar 45ml custard powder

milk to mix Put the flour, custard powder, baking powder, sugar and butter into a food processor. Pulse until the mixture resembles breadcrumbs.

Add the egg and milk and pulse until the mixture just comes together.

Tip onto a work surface and knead lightly to form a soft ball of dough. Cover in cling wrap and refrigerate for at least 30 minutes.

Preheat oven to 180°C and line two baking trays with baking paper.

On a lightly floured work surface, roll out the dough to 3mm thickness.

Cut into 4cm squares, rerolling any trimmings as needed.

Put the squares on the prepared trays and bake for 1315 minutes, until golden.

Cool for 3 minutes on the trays before transferring to a cooling rack to cool completely.

When cool, sandwich together with some filling, using a piping bag.

FILLING: Cream the butter well. Add the icing sugar and custard powder and mix until light and fluffy.

Add a little milk to achieve the right consistency, if necessary.