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Custard Creams

17 October 2011

Whenever I am making an edible gift, I tend to make the fabulous little guys. The are oh-so-tasty, and their messy-eat-me-now appearance adds that personal touch. The dough is egg free, which is unfortunate for the amount of actual biscuits that reach the baking stage *wink*wink*...


AND they are quick to make: just plonk all the ingredients into a mixing bowl, and mix!

I prefer to mix this dough in a mixer with an all-purpose attachment in my mixer rather than mixing the butter in with my fingertips. When I have mixed it in my mixer, the baked biscuits are light and shortbread-y.

(This batch was mixed by hand, and although super nice, were a bit more dense!)


SO this is how it goes: roll them into little balls and place on a lightly greased baking tray.


Press down with a fork to make chucky looking biscuits.


Pop into the oven and bake for 20 minutes.

It's that easy!


So as I mentioned, these tend to be my edible gifts....Happy Birthday Hayley! This post was inspired by you! I hope you had a wonderful day yesterday, and hope the year ahead holds many special things for you!

And I hope you enjoyed your custard creams!xxx


Find the custard cream cookies recipe here.