Cookbook:Custard Creams
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| Custard Creams | |
|---|---|
| Category | Dessert recipes |
| Servings | 12 |
| Time | 35 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Desserts
IngredientsEdit
- 80 g (2.8 oz) (⅔ stick) unsalted butter
- 125 g (4.4 oz) (⅝ cup) caster or superfine sugar
- 1 teaspoon vanilla extract
- 1 medium egg
- 200 g (7.1 oz) (1½ cups) plain flour, plus extra for dusting
- 1 teaspoon bicarbonate of soda
- A pinch of salt
- 180 g (6.3 oz) (¾ cup) custard
ProcedureEdit
- Mix the flour, bicarbonate of soda and salt in a bowl.
- Beat the butter, sugar and vanilla in a mixing bowl until soft and fluffy.
- Beat in the egg.
- Fold the dry ingredients into the wet ingredients and bring together until a dough forms.
- Knead the dough for 2 minutes on a floured surface until smooth.
- Shape the dough into a flat disc.
- Cover with clingfilm and chill for 30 minutes.
- Preheat the oven to 190 °C (374 °F).
- Cover 2 baking trays with baking sheet.
- Roll out the dough to 5 mm (0.20 in) thick.
- Cut out into 24 circles.
- Put the biscuits on 4 baking trays.
- Bake for 10-12 minutes until well cooked.
- Place the biscuits on a wire rack and leave to cool.
- Spoon 1 tablespoon of custard into one biscuit.
- Sandwich together with another biscuit.
- Repeat steps 15-16, using remaining biscuits and custard.
- Enjoy!
NotesEdit
- In step 4, if the dough is too wet, add 1 tablespoon of plain flour and mix together.