Ingredients
For the Biscuits
175g Plain Flour
3 Tbs Custard Powder
1 tsp baking Powder
3 Tbs Caster Sugar
100g Unsalted Butter cut into 1cm cubes
1 egg
1/2 tsp Vanilla
1 Tbs Milk
An Alternative Drier Biscuit
175g soft Butter
60g Sieved Icing Sugar
Zest of a lemon
175g Plain Flour
60g Cornflour
3 Tbs Water
Beat the butter, sugar and lemon until light and fluffy. Mix in the flour, cornflour and 3 tablespoons of water. Cook for 15 minutes at 160C
For the Cream
100g Icing Sugar
1 Tbs Custard Powder
50g soft unsalted butter
1 tsp boiling water
Whisk the butter with the dry ingredients until creamy, then blend in the hot water to achieve a smooth paste
Method
Heat fan oven to 160 C.
Blend the flour, custard powder, baking powder, and sugar. Add the butter and mix to form breadcrumbs. Mix in the egg and vanilla, adding milk if the mixture appears to dry - it needs to form a stiff dough. Roll into 4cm diameter cylinder(s), wrap in clingfilm and chill for 20 minutes.
Cut 1/2 cm sections from the cylinder and bake on a non-stick surface for 12 - 15 minutes. When removed allow to cool before moving (they are soft when hot), then put on a rack to dry out. If they are not dry enough, cook again for 5 minutes.