Wednesday, 9 March 2011

Custard Hearts

Another recipe from the lovely Naomi of brownies fame. These biscuits are made using Bird's Custard Powder which makes me nostalgic for the bananas and custard that we always had when I was growing up (I had the important job of keeping the custard lump free!) .


175g plain flour
3tbsp Bird's custard powder
1tsp baking powder
100g unsalted butter (chilled and cubed)
3tbsp caster sugar
1 large egg
1 tbsp semi-skimmed milk

1tbsp Bird's custard powder
100g icing sugar
50g unsalted butter (at room temperature)
1tsp boiling water


1. Preheat oven to 180C and line two trays with baking parchment
2. To make the biscuits, put the flour, custard powder and baking powder into a processor and pulse to mix.
3. Add the butter to the flour mixture until you have something that looks like breadcrumbs
4. Add the sugar and pulse again
5. Beat the egg and milk together and pour down the funnel of the processor with the engine running (stop as soon as it clumps into a ball)
6. Form the dough into a ball and press down into a fat disc, wrap in cling film and rest in the fridge for 20 minutes
7. Roll out dough onto a lightly floured surface to a thickness of 4mm. Dip a 5cm heart shaped cutter in flour and cut out your shapes
8. Prick the outside edge of each heart all the way around on one side with something pointy (I used an icing tip)
9. Cook on a lined baking sheet for 15 minutes, and then leave to cool on a wire rack
10. Make the custard cream by blitzing all of the ingredients  together until smooth
11. Sandwich each biscuit with about 1tsp of custard cream by gently spreading a layer of cream over the unpricked side of a biscuit and then wiggling a matching top on it

Makes about 14

Adapted from Nigella's Feast.


things we make said...

They are so cute. The little indentations really make them.

April Carter said...

Thanks, yes totally!


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