Cookbook:Custard Creams

Custard Creams
Category	Dessert recipes
Servings	12
Time	35 minutes
Difficulty

Cookbook | Ingredients | Recipes | Desserts

Ingredients

• 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

Procedure

1. Mix the flour, bicarbonate of soda and salt in a bowl.
2. Beat the butter, sugar and vanilla in a mixing bowl until soft and fluffy.
3. Beat in the egg.
4. Fold the dry ingredients into the wet ingredients and bring together until a dough forms.
5. Knead the dough for 2 minutes on a floured surface until smooth.
6. Shape the dough into a flat disc.
7. Cover with clingfilm and chill for 30 minutes.
8. Preheat the oven to 190 °C (374 °F).
9. Cover 2 baking trays with baking sheet.
10. Roll out the dough to 5 mm (0.20 in) thick.
11. Cut out into 24 circles.
12. Put the biscuits on 4 baking trays.
13. Bake for 10-12 minutes until well cooked.
14. Place the biscuits on a wire rack and leave to cool.
15. Spoon 1 tablespoon of custard into one biscuit.
16. Sandwich together with another biscuit.
17. Repeat steps 15-16, using remaining biscuits and custard.
18. Enjoy!

Notes

• In step 4, if the dough is too wet, add 1 tablespoon of plain flour and mix together.