I found this recipe the other dayon the Boy Who Bakes site. Edd Kimber is the boy who bakes. He was the winner of Britain's Great British Bake Off a few years back. The recipe looked really good and I wanted to use my cookie letter stamp thingie again. (Yes, I am like a child with a new toy!)
They were really easy to make. You just tip everything into the food processor and blitz until the dough starts to come together. I like easy. Don't you??
The cookies are a lot more like a shortbread biscuit than they are like real custard cream cookies. I found them to be not quite as crunchy . . . but, having said that, they were still moreishly good!!
Buttery short biscuits, with a crumbly texture . . . lightly flavoured with custard powder . . . and then filled with a custard flavoured buttercream icing.
These are perfect with a hot cuppa for your Elevensies! Or with a glass of milk.
Oh by heck . . . these would probably be pretty scrummy with just about anything!
Makes about 24 double biscuits
Short and buttery, with a creamy custard buttercream filling.
For the biscuits:
225g of plain flour (2 1/4 cup)
50g of custard powder (4 heaped dessertspoons, or 5 1/2 TBS)
30g of icing sugar (1/4 cup, sifted)
175g of chilled unsalted butter (3/4 cup), diced
1/2 tsp pure vanilla
For the filling:
50g of room temperature unsalted butter (3 1/2 TBS)
200g icing sugar, sifted (generous 1 1/2 cups)
2 TBS custard powder
Tip the flour, custard powder and icing sugar into the bowl of a food processor. Blitz for about 30 seconds. Drop in the butter and vanilla. Pulse until the mixture starts to come together. About 15 pulses. (If you don't have a food processor, you can do this in a bowl with an electric whisk, but it will take longer. Just tip everything into a bowl and beat until it comes together.) Tip out onto a large piece of plastic cling film. Bring together into a smooth disc, cover and chill for about 30 minutes.
Line several baking trays with baking paper.
Roll the chilled dough out on a lightly floured surface with a lightly floured rolling pin, to 1/4 inch thickness. Cut into rounds with a 2 inch round cutter. Prick the tops with a fork. Place onto the prepared baking sheets. Chill for about 10 minutes. While they are chilling preheat your oven to 180*C/350*F/ gas mark 4.
Bake the chilled biscuits for 10 minutes, or until just beginning to colour around the edges. Let sit on the pans for about 5 minutes before carefully removing to a wire rack to cool completely.
To make the filling, tip all of the ingredients into a bowl. Beat until smooth and fluffy, adding a bit of milk if necessary. Spread this mixture onto half of the cooled biscuits and then top with the other half of the biscuits, pressing down lightly. Store in an airtight container.
You can check out Edd's original recipe here.