This recipe was given to me by my neighbour Heather and has won both of us blue ribbons at the local baking show.
170g butter, softened
4 tablespoons of icing sugar
1½ cups plain flour
5 tablespoons custard powder
Preheat oven to 180°C (or 160°C fan-forced). Cream butter and icing sugar until light and fluffy. Add sifted flour and custard powder. Mix well. Roll teaspoons of mixture into small balls, place on greased or lined trays. Push down with a fork. Bake 10-15 minutes until golden. Cool well before icing. Match up similar sizes and sandwich together with stiff icing made from icing sugar, a teaspoon of melted butter and water.
TIPS: If mixture seems too dry after all ingredients are combined, or you’re overly generous in your dry ingredient measurements, just mix in a little melted butter until dough is moist enough to form a ball. For show events, I weigh the dough so the biscuits are uniformly 14g, and pipe the icing onto the biscuit. For home, I just dab the icing on with a spoon and nobody dares complain. Dip fork in water to stop it sticking to the dough. I like to change it up by adding a little passionfruit pulp or pink food colouring (and sometimes both) to the icing. Gives them a super-fancy look and taste. ac
This recipe is originally found in Maya Linnell‘s artist profile including a selection of her go-to recipes, read more here.
