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


Popular Articles...