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
Preheat the oven to 180 degrees celsius 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.
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.
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
Preheat the oven to 180 degrees celsius 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.
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.
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