Custard kisses

Name: Custard kisses recipe
Yield: 12
Ingredients: 185g self-raising flour; 6.00 tbs custard powder; 125g unsalted butter, softened at room temperature; 90g caster sugar; 1 egg, beaten; 1/2 tsp vanilla extract; 80g plain flour, to dust hands; 90g unsalted butter, softened at room temperature; 4 tbs icing (confectioners’) sugar; 1/4 tsp vanilla extract

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This recipe makes 12 perfect custard kisses!

185g self-raising flour
3 tbs custard powder
125g unsalted butter, softened at room temperature
90g caster sugar
1 egg, beaten
1/2 tsp vanilla extract
80g plain flour, to dust hands

For the filling

90g unsalted butter, softened at room temperature
3 tbs custard powder
4 tbs icing (confectioners’) sugar
1/4 tsp vanilla extract

Method

1.

Preheat the oven to 180°C. Line 2 baking trays with baking paper.
2.

Finely sift the flour and custard powder twice into a bowl and set aside.
3.

Put butter and sugar into the bowl of a stand mixer with the paddle attachment and beat on medium speed for 4-5 minutes until creamy and thick. Add the egg and vanilla. Reduce speed to low and stir in flour mixture to make a smooth dough.
4.

Lightly dust your hands with the flour, roll mixture into 24 balls and put onto the lined baking sheet, well spaced out. Gently press down with a fork and bake for 8 minutes until golden. Transfer to a wire rack to cool and repeat with the remaining dough.
5.

Combine filling ingredients in a stand mixer with the paddle attachment and beat for 2-3 minutes until smooth. Spread on the flat side of a biscuit and ‘kiss’ with another biscuit. They can be stored in an airtight container for up to 2-3 days.