Custard Powder Biscuits Cookies Recipes

CUSTARD & WHITE CHOCOLATE BISCUITS

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 2-3 baking sheets with baking parchment. Put the butter and sugar in a food processor and whizz until light and fluffy. Add the egg and vanilla, and mix well. Sift together the flour and custard powder, then tip into the bowl and pulse to mix into a dough. Scrape out the food processor and work the chocolate in by hand.
• Roll the dough into balls a little smaller than a walnut, then place on the baking sheets, a little apart to allow for spreading. Press each biscuit down lightly with your fingers.
• Bake for 12-15 mins until lightly golden. Remove and cool on a wire rack.

YO-YO BISCUITS

Steps:

• Preheat oven to 160 degrees celsius (fan-forced).
• Line two baking trays with baking paper.
• Sift the icing sugar into a large bowl.
• Add the butter and vanilla essence.
• Beat with a stand mixer or hand-held beaters until smooth and creamy.
• Sift into the bowl the self raising flour, plain flour and custard powder. Stir well to combine.
• Roll mixture into teaspoonful sized balls and place 5cm apart on the prepared baking trays.
• Press the tops of the balls lightly with a fork.
• Bake for 10-12 minutes or until just ever so lightly golden.
• Leave to cool on the trays for 10 minutes before moving to a wire rack to cool completely.
• To make the filling, beat the butter, vanilla essence and lemon juice until smooth and creamy.
• Slowly add the sifted icing sugar, beating well in between additions.
• When the mixture is completely combined and smooth, add one drop of pink food colouring and beat until the colour is evenly dispersed.
• Join two biscuits together with 1tsp of filling.
• Preheat oven to 160 degrees celsius (fan-forced). Line two baking trays with baking paper.
• Measure the self raising flour, plain flour and custard powder into the TM bowl and sift on Speed 3 for 30 seconds to combine. Place the flour mixture into a separate bowl and set aside.
• Place the butter, vanilla essence and icing sugar in the TM bowl. Beat on Speed 4 for approximately 1 minute or until the mixture is pale, fluffy and smooth.
• Add the flour mixture and combine on Speed 1, slowly increasing to Speed 4 until smooth and completely combined (if your mixture is too sticky, add a little more flour).
• Roll mixture into teaspoonful sized balls and place 5cm apart on the prepared baking trays. Press the tops of the balls lightly with a fork.
• Bake for 10-12 minutes or until just lightly golden. Leave to cool on the trays for 10 minutes before moving to a wire rack to cool completely.
• To make the filling, combine the butter and icing sugar on Speed 4 until pale and smooth. Add the vanilla essence, lemon juice and one drop of pink food colouring. Beat for 1 minute, Speed 6, or until smooth and fluffy.
• Join two biscuits together with 1 teaspoon of filling.

CUSTARD BISCUITS

Steps:

• Pre heat the oven to 180C.
• Cream the butter and sugar together.
• Add the egg, self raising flour and custard powder. Mix until smooth.
• Roll out on a floured surface and use a biscuit cutter to cut your biscuits.
• Transfer to a non stick baking tray and bake for 15-20 minutes.
• Once cool two biscuits can be sandwiched together using butter icing or served individually.