When I have coffee, I want it to taste strongly of coffee and nothing else except a judicious amount of cow's milk. Baffled by the trend for adulterating it with other things, but de gustibus non est disputandum, as the Prof would say.
Poor Blake. I am a soft-hearted person and I am worried about what's been happening to him in the last few months. Has he fully recovered from his injuries at Grey Gables?
Stella has the measure of Brian. I can't bear to think of TA without Brian, but unless Charles Collingwood is going to do a June Spencer, I suppose it has to come. 
If I had to rank every biscuit I've ever eaten in order of preference, custard creams would be low on the list, but still above the so called Nice biscuits, malted milk and those vile shortcake biscuits that are nothing like proper shortbread. Equal ranking with Bourbons, perhaps. I quite like a Rich Tea on occasion, but Petit Beurre are better, especially if they have a lovely thick layer of good chocolate added, i.e. dark Choco Leibniz, my favourite biscuit of all time.
I saw a good recipe for making custard creams early in lockdown but never got round to trying it out. I copied it but didn't make a note of the source, so apologies to whoever wrote this that I can't credit you. I also can't vouch for the recipe but it sounded as it it would work.
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Custard creams (make dough the day before baking, also ganache if using)
Biscuits: 250g French salted butter, at room temperature; 75g Icing sugar, sifted; 25g Caster sugar; 1 teaspoon of vanilla bean paste; 100g Custard powder; 225g of plain flour.
Filling: either a buttercream: 125g French salted butter, 50g Icing Sugar, 50g Custard powder, half a teaspoon of vanilla paste; or a ganache (make it the day before so it can set): 100ml double cream, 150g white chocolate, half a teaspoon of vanilla.
Beat the butter and both sugars, with the vanilla until soft, pale and fluffy. Then beat it a bit more - the butter mixture needs to be really soft for this one. (French butter has a higher butterfat content than other butters, so it is creamier, but any butter will do!). Add the custard powder and beat well until it is all mixed well, and a pale shade of Naples yellow. Slowly add the flour until your dough is firm - you need a firm dough that doesn't stick to your hands or the bowl. Roll out the dough to about 4mm , so reasonably thin (bear in mind that your biscuits will be double, so a smaller cookie cutter works best). Carefully lift your cut out biscuits onto a tray lined with parchment, and pop them in the fridge to chill, preferably overnight. The firm and chilled dough helps the biscuit hold its shape when the butter melts in the oven.
When you're ready to bake, preheat the oven to Gas Mark 2 / 150 degrees or 130 for a fan oven. Put one tray at a time into the oven. I bake mine for 6 minutes and then turn the tray and bake for another 5, until they start to go a deeper shade of Naples yellow.
Let them cool in their tray for a few minutes - new-born biscuits are very soft and fragile. Carefully put your biccies onto a rack and let them cool completely.
If you want to make the buttercream filling, which is the easiest by far, you literally just pop all the ingredients into a bowl and beat them together until nice and fluffy.
Ganache (harder, needs to be done the day before): heat the cream and vanilla paste until it is boiling. Meanwhile chop the chocolate into tiny bits and tip it into a bowl. When you make chocolates you don't melt the chocolate, you let the hot cream do that. Take the cream off the heat when boiled and slllloooowwwly pour it onto the chopped chocolate, stirring carefully to melt the chocolate. Chocolate melts at a very low temperature. Cocoa butter melts below body temperature - which is why cocoa butter feels cool on your skin. Anyway, a good White chocolate is basically just cocoa butter, vanilla and sugar, so it will melt fast.
Keep stirring until it is not at all lumpy, and leave it to set. Put it in the fridge for a few hours or overnight. When it is set, you can whip it into a cloud of fluffy vanilla.
Put a blob of your chosen filling into one biscuit and then squish another one on top. Dust them with icing sugar to make them look pretty.
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