If i remember rightly, this recipe was one that came from mum's time cooking school dinners, but don't let that put you off! It is a classic, and the resulting biscuits are light, with a lovely creamy flavour. An optional extra is to dip or drizzle them in milk chocolate once they've cooled... but they are quite rich anyway.
Recipe
3oz icing sugar
6oz baking margarine
5oz plain flour
2oz (or one Bird's sachet, which is slightly more but not by much) custard powder
Method
Cream together the marg and sugar - if you're doing it in a mixer, use the cover or drape a tea towel over it, cos the icing sugar will get very dusty and you'll like you're playing with dry ice!! Add in the other ingredients and mix well, then turn out onto a floured surface, knead lightly into a firm dough and then form into a long sausage about 1.5" girth...
Slice the sausage into equal portions about 1.5cm thick, and spread out onto a couple of baking trays, leaving plenty of space around them - they will double in size. With a lightly floured fork, gently press the back of the fork twice on one side of each biscuit, then on the opposite (so the tines appear interlock like fingers), giving a nice pattern on the top. Bake at 160 degrees for about 15 mins until golden, then remove and leave for about 10 mins before transferring on to a cool rack.
These sound interesting. I've heard of using custard powder in biscuits before, but haven't yet tried it. Perhaps this is the one - as long as I drizzle them with chocolate of course ;-)
ReplyDeletey'see being a completely unobservant child (in cooking terms... i used to skip food tech lessons) i had no idea these had custard powder in!! when mum said, i was a little disparaging, but they taste damn good!! in honesty, i actually like these ever so slightly overdone as the slight bitterness from overbrowning takes the edge off the richness, but guess that's personal taste.
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