Saturday, 13 December 2014

On the fourth day of Yule...Custard Creams

Who doesn't love a custard cream?




Custard Creams

200g (7oz) plain flour, plus extra to dust
50g (2oz) Bird's custard powder
1tsp baking powder
75g (3oz) caster sugar
125g (4oz) unsalted butter, chilled, cut into cubes
1 medium egg
1tbsp milk

FOR THE FILLING
Ingredients
75g (3oz) unsalted butter, softened
125g (4oz) icing sugar
2tbsp Bird's custard powder

For the biscuits, put the flour, custard powder, baking powder, sugar and butter into a food processor. Pulse until the mixture resembles fine crumbs. Alternatively, rub the butter into the flour mixture using your fingertips.

Add the egg and milk and pulse until the mixture just comes together. Tip on to a work surface, bring together with your hands, then wrap in clingfilm and chill for at least 30min or up to 1 day.

Preheat oven to 180°C (160°C fan) mark 4. Line two baking sheets with baking parchment. Lightly flour a work surface and roll out dough until 3mm (⅛in) thick. Cut it into an even number of 3cm x 4.5cm (1¼in x 1¾in) rectangles, rerolling trimmings as needed. If you like, mark the rectangles with a diamond and a dot in each corner.

Put rectangles on prepared sheets and bake for 13-15min until lightly golden. Cool on the sheet for 3min, then transfer to a wire rack to cool completely.

Meanwhile, put the softened butter into a large bowl and sift over icing sugar and custard powder. Mix to combine (don't add water as it needs to be fairly thick). Set aside.

When the biscuits are cool, sandwich together with some of the filling, using a piping bag if you want a neater finish.




Recipe - Good Housekeeping

1 comment:

  1. my comments keep disappearing, but I will say again, these look absolutely delicious, and I can't wait to have a go at the recipe, thankyou.

    ReplyDelete