Saturday, 29 May 2010
Eleven a.m. and I am longing for custard creams. I don't drink tea or coffee, but still partake of the wonderful British tradition of elevensies . . .
That well earned (or not) break in the morning where you sit down with a nice hot cuppa, a moreish nosh or two and put your feet up for a few . . .
There is not a biscuit in the house, except perhaps for a few broken digestives in the bottom of the tin . . . I eat those, but . . . as good as they are . . . they are not custard creams . . . and I want custard creams . . .
Out comes the scales, bowls, and measuring spoons. There is nothing for it but to make my own . . . I know I can do it.
I am like that little train that keeps on chugging up the hill . . . I think I can, I think I can, I think I can . . .
Not quite custard creams, but in some ways similar. I may even like these better . . .
Not too sweet, but short and buttery, with just the faintest hint of custard in the moreishly scrummy biscuits . . . the custard flavour coming through in that luciously rich filling.
mmm . . . a mightly tasty crumbily scrummily delicious mouthful. I can't stop at one . . .
and neither will you.
Makes about 20 double biscuits
Deliciously short and buttery with a lucious cream centre, tasting of custard. Fabulous!
6 ounces plain flour (1 1/4 cups)
3 TBS custard powder (you want the stuff that comes in the cardboard
container, not the sachets you add hot water to, you want proper custard powder)
1 tsp baking powder
2 1/2 ounces unsalted butter (4 1/2 TBS), cut into bits
2 1/2 ounces white vegetable fat, such as Trex or White flora (4 1/2 TBS Crisco), cut into bits
3 TBS icing sugar, sifted
1 large free range egg
For the filling:
2 ounces unsalted butter (4 TBS)
1 TBS custard powder
4 ounces icing sugar, sifted (1 cup)
few drops of hot water if necessary
Pre-heat the oven to 180*C/350*F/ gas mark 5. Line two baking sheets with baking parchment and set aside.
Whisk the flour, custard powder, baking powder and sugar together in a bowl. Drop in the butter and vegetable fat. Rib into the flour mixtue until you have something the consistency of sand. Beat the egg lightly and then stir into the dry mixture, mixing it in well.
Scoop out TBS size pieces of the dough and shape lightly into balls between the palms of your hands. Place about 2 inches apart on the baking sheets. Press down with a fork which you have dusted in flour each time. Bake for 12 to 14 minutes, until well risen and set, but not coloured.
Transfer to a wire rack to cool while you make the filling.
Cream the butter, custard powder and sugar together in a large bowl until light and fluffy. Be patient. It will come together eventually and be lovely. If the mixture still seems a bit stiff, add a few drops of hot water and beat until you have the consistency you are after. Sandwich two biscuits together with this custardy filling and then sit back and enjoy!