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IngredientsFor the Biscuits (preheat oven to Gas Mark 4/180oC:175g plain flour 3 table spoons Custard powder 1 teaspoon baking powder 50g unsalted butter 50g vegetable shortening 3 table spoons caster sugar 1 egg 1 table spoon milk For the custard cream: 1 table spoon custard powder 100g icing sugar 50g soft unsalted butter 1 teaspoon boiling water |
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Method1. To make biscuits put flour, custard powder and baking powder into a processor and pulse to mix. Add the butter in cubes and veg shortening a few spoonfuls at a time and pulse to create a crumbly mixture. Tip in sugar and pulse again.2. Then beat the egg and milk together. Pour down the funnel of the processor while this is running until it clumps together to form a ball (you may not need all the egg & milk so go steady) Form the dough into a ball and wrap in cling film and fridge for 20-30 mins. 3. On a floured surface roll out the dough about 4mm thick, you will need a 5cm shaped cutter and cut out your shapes. Make sure you have an even number! I get approx 28 which makes 14 biscuits. Prick the outside of the biscuit with a fork or something that will make dots around the edges. Place on baking sheet lined with baking paper and pop in oven for approx 15 mins. 4. To make custard cream; put all the ingredients in a bowl and mix together using a hand mixer. Once biscuits are cool sandwich together with about a teaspoon of custard cream, be careful not to break them (try wiggling them together to spread the custard cream together. | |||||||||||||||||||||
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