Saturday, November 19, 2011

Custard Creams

I think it is time to admit that I have been for a long time now surpassing my self-imposed limit of baking only once a week. It's not my fault - people keep having events and celebrations that need to be baked for! Besides, Christmas is coming. So this week I baked for a small afternoon tea on at work and I made a recipe given to me by a friend. However, my biscuits turned out completely different, hers were flat and crumbly and soft while mine were small and harder. Thus, I cannot guarantee that your cookies will turn out like the ones below. I can guarantee that they will be delicious, no matter what. I actually prefered my friend's soft, crumbly ones.



Custard Creams

200 grams butter
85 grams light brown sugar or golden caster sugar
70 grams custard powder
225 grams self-raising flour
1 teaspoon vanilla extract

Filling:
55 grams butter (softened)
115 grams icing sugar
1 teaspoon vanilla extract

These biscuits are simple enough, even though they look like a bit more effort. First, turn the oven on to 180 degrees and line a couple of cookie trays.

Soften the butter and cream the sugar into it, then the custard powder and vanilla. This dough is really high in butter so you may find it has a different consistency to what you are used to. Slowly begin to sift in the flour. You will find after awhile that you need to knead the last of it in with your hands and you will end up with quite a stiff dough.

To make the cookies, you need to take teaspoonfulls, roll them into balls and flatten them on the tray with a fork. In order to make my biscuits even-sized I actually did it a little differently. The dough was stiff enough to first divide it in half, then in half again, and I kept going this way until I had lots of little balls of dough (32 to be precise).

Bake each batch of cookies for 12 minutes and then remove then from the tray to a wire rack to cool completely.


When the cookies are completely cool, prepare the filling by beating together the softened butter, sugar and vanilla. If it seems too runny, add a little more icing sugar. Sandwhich the biscuits together with the filling and leave them to set for a little while.

No comments:

Post a Comment

Hi there wonderful reader! If you've liked what you see here or have anything to say whatsover, please do so because I would love to hear from you!