Well, I was introduced to these cookies last night when one of the Youtube artists I'm subscribed to did a live performance on the internet.. She kept eating a certain type of cookie, which I found out was Custard Cream Cookies (Which are apparently big in the United Kingdom and Ireland, however being American I never heard of them before).. Intrigued I went onto the internet to find the recipe to make them.. Two batches later and a giant stomach ache from eating way too many, I'd thought I'd share the recipe.
Note: This recipe is all weighed out measurements.Ingredients - For the cookies -
6 ounces all-purpose flour
2 ounces birds custard powder (or Hornes)
¼ teaspoon baking soda
2 ounces confectioners powdered sugar
6 ounces margarine or 6 ounces butter
For the topping/filling -
2 ounces soft unsalted butter
2 tablespoons birds custard powder (or Hornes)
4 ounces confectioners powdered sugar
Directions:
1. Preheat oven to 325°F.
2. Cream 2 ounces of powdered sugar with the 6 ounces of butter or margarine. Cream well until fluffy.
3. Sift the 6 ounces of flour with the baking soda, and custard powder.
4. Add dry mixture to the creamed mix and combine well.
5. Roll into small balls, and then flatten with the tines of a fork.
6. Bake at 325°F on parchment-lined sheet, until bottoms are just turning golden.
7. This should be about 8 minutes.
8. Remove to cooling rack and cool completely.
-CREAM FILLING-.
9 Combine the 4 ounces powdered icing sugar, 2 ounces of room temperature butter with 2 tablespoons of custard powder until creamy and spreadable.
10. Spread frosting on the bottom of one cookie, and top with the bottom of another, to make a filled cookie.
They're now my favorite type of cookie.. If you can get the custard, definitely try them out
