Still baking for the lunches boxes – didn’t really realise quite how big these beauties were going to turn out! These are nothing like the ones you buy in the shops – far more crumbly and with a fresh butter cream filling. If you are going to make ‘em I suggest moulding them half the size of mine – so go with a teaspoon for each cookie
2 tablespoons cornflour
170 g soft Butter
55 g Icing Sugar
170 g Self-raising Flour
Large pinch of salt
55 g Custard Powder
Preheat oven to 180 degrees centigrade
Add all ingredients together and mix until combined – do not over mix. It should form a dough you can mould.
Line a baking tray and get a teaspoon of mixture, roll it in to a ball and then gentle flatten the top.
Space your biscuits evenly apart as they do rise.
Place in the oven for 10 – 14 mins
Remove once golden and leave to cool.
For the filling
50g Butter room temp
100g icing sugar
1/2 teaspoon of vanilla extract
Large Pinch of salt
Place all ingredients in a mixer or bowl and beat until it’s gone pale nearly white, this takes around 6 mins in my kitchenaid
Once your biscuits are totally cool
Take half to one side and pipe or spread your buttercream in and then sandwich with a plain biscuit