All depends what part of the country you’re in, I suppose. The recipe I used was from my high school text book “Day to Day Cookery” and they were called “Custard Creams”. That delightful nearly fudge-like biscuit with lemon icing sandwiched between. I do love them iced with passionfruit icing but I had leftover lemon icing in the freezer so used that. Any biscuit that involves the dough being rolled into balls is a good one to get the kids involved. More dough goes into their mouths than it does on the baking tray, but that’s okay. They’re really getting the hang of it.
Custard Creams
160g butter, melted
1/2 cup icing sugar
1.1/2 cups plain flour
1/2 cup custard powder
NB: If you don’t have custard powder, use 1/2 cup cornflour and 1 tsp vanilla extract.
Icing:
2 tbs butter
1 cup icing sugar
juice of half a lemon (add more if required)
NOTE: As a convenience and time-saver to me, I have been melting the butter when making biscuits lately instead of creaming with the sugar and the biscuits always work out well. I’m not sure what difference it makes but it’s a great time-saver. I also roll my biscuits into very small balls. I feel I get a lot more that way and they seem to last longer.
- Combine melted butter and icing sugar.
- Sift flour and custard powder together.
- Add to butter mixture and mix into a stiff paste.
- Roll into small balls and place on baking tray.
- Press each biscuit down slightly with a floured fork (or as I did) with the bottom of a glass.
- Bake in a 160 deg C (150 deg C fan forced) oven until a pale golden colour, approx 10 mins.
- Join in pairs with lemon icing.
Icing:
Combine all ingredients until a stiff paste forms. Use as required.
