Custard Creams & Bourbons

   There's nothing better than a good British biscuit. I can't hide my fondness for a good hot brew and a biscuit to dunk. But then again, who isn't fond of a good dunk?
   I got the best gift ever, biscuit moulds! Clearly someone knows me very well! I tried out the custard cream and bourbon ones this evening but still have jammy dodger ones to try.
Custard Creams
(Makes 16-20 biscuits)
     225g plain flour
     50g custard powder
     30g icing sugar
     175g unsalted butter, chilled and cubed
     1/2 tsp vanilla extract
     50g unsalted butter, room temperature
     200g icing sugar
     2 tbsp custard powder

  • Pulse the flour, custard powder and icing sugar in a mixer until well combined.
  • Add in the butter and vanilla extract and continue to pulse until the mixture begins to come together.
  • Wrap the dough in cling film and chill for 30 minutes in the fridge, or until firm.
  • Take a small ball and press into the moulds, turn out onto a lined baking tray.
  • Chill for a further 15 minutes, heat the oven to 180 degrees.
  • Bake for 12-15 minutes, or until golden. Cool on a wire rack.
  • To make the filling, beat the butter until soft and creamy, approximately 5 minutes.
  • Slowly incorporate the icing sugar and custard powder and continue to beat until smooth.
  • Once the biscuits are completely cool, use a spoon of the filling to sandwich two biscuits together.
Bourbons
(Makes 16-20 biscuits)

Follow the recipe for custard creams and substitute the custard powder with cocoa powder.

   The bourbons came out of the moulds much easier than the custard creams as the dough was a lot shorter. Perhaps a little tweaking to the recipe is required for optimum mould shaping.

1 comment