Wednesday, July 8, 2009

Custard Creams

This family recipe is taken from mum's handwritten cookbook (of recipes that were swapped over the kitchen table and the back fence and even included as a note in a letter). It dates to the 1960s at latest, even perhaps earlier. Enjoy!


6oz (180g) butter
6oz (180g) self raising flour
2oz (60g) icing sugar
2oz (60g) custard powder

Cream butter and icing sugar. Fold in sifted dry ingredients. Place teaspoons on greased tray or form into small balls and press down with a fork. Bake at 425F for 10 to 12 minutes.


2oz (60g) butter
4oz (120g) icing sugar
2 tablespoons condensed milk
vanilla essence
yellow colouring

Cream butter and condensed milk and slowly add icing sugar, then vanilla and colouring (you can leave the colouring out if you like). When cold, join two biscuits together with filling.

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