CUSTARD CREAM COOKIES
easy, quick, and melt in your mouth cookie. Good filled or not filled the choice is yours. All the measurements in this recipe are weighed out on a scale. Received this in 1975 from Leeds England.
Provided by andypandy
Categories Dessert
Time 18m
Yield 40 single cookies
Number Of Ingredients 7
Steps:
- Cream 2 ounces of powdered sugar with the 6 ounces of butter or margarine. Cream well until fluffy.
- Sift the 6 ounces of flour with the baking soda, and custard powder.
- Add dry mixture to the creamed mix and combine well.
- Roll into small balls, and then flatten with the tines of a fork.
- Bake at 325°F on parchment-lined sheet, until bottoms are just turning golden.
- This should be about 8 minutes.
- Remove to cooling rack and cool completely.
- -CREAM FILLING-.
- Combine the last of the 2 ounces powdered icing sugar with the 1 ounce of room temperature butter, until creamy and spreadable.
- Spread frosting on the bottom of one cookie, and top with the bottom of another, to make a filled cookie.
- Note: This recipe is all weighed out measurements.
Nutrition Facts : Calories 62.3, Fat 4, SaturatedFat 1, Cholesterol 1.5, Sodium 52.2, Carbohydrate 6.1, Fiber 0.1, Sugar 2.8, Protein 0.5
CREAM BISCUITS
Steps:
- Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.
CUSTARD BISCUITS
This is actually my mum's recipe and was a favourite when I was younger.
Provided by jenthesheep
Time 30m
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- Pre heat the oven to 180C.
- Cream the butter and sugar together.
- Add the egg, self raising flour and custard powder. Mix until smooth.
- Roll out on a floured surface and use a biscuit cutter to cut your biscuits.
- Transfer to a non stick baking tray and bake for 15-20 minutes.
- Once cool two biscuits can be sandwiched together using butter icing or served individually.
CUSTARD BUTTERCREAM
Custard buttercream (German buttercream) is a very rich buttercream icing made with the addition of custard. You can change it up by adding different flavors or liquor. This is my basic time-tested recipe for decorating cakes and cupcakes. Makes enough buttercream for one 3 to 4 layer cake or 24 cupcakes.
Provided by LenaM
Categories Desserts Frostings and Icings Buttercream
Time 1h25m
Yield 24
Number Of Ingredients 6
Steps:
- Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
- Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 8.6 g, Cholesterol 35.3 mg, Fat 10.5 g, Protein 0.5 g, SaturatedFat 6.6 g, Sodium 6.4 mg, Sugar 8.6 g
SOUTHERN CREAM BISCUITS
Biscuits are hotly debated, but to me these bring together all the best aspects of any great biscuit. They are just salty enough, crispy around the edges, soft and tender in the middle, and never dry or crumbly. There's nothing dusty or bland about these beautiful Southern cream biscuits!
Provided by KatieTries2Cook
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Combine flour, baking powder, salt, and baking soda in the bowl of a food processor; pulse to mix. Drop cold cubes of butter into the dry mix and pulse just until mix comes together and forms a ball, about 4 to 5 times; do not overmix.
- Use a butter knife or sturdy rubber spatula to pry the dough out of the food processor and turn it onto a well-floured surface; dough will be very sticky. Don't use your fingers! They're too hot and will start melting the butter.
- Sprinkle a little flour on top of the dough and gently knead until it comes together into a ball, about 4 to 5 times. Be gentle and do not overwork the dough; you are developing flaky layers and not really mixing it at this point. Gently shape dough into a rectangle and pat to a 1 1/2-inch thickness.
- Use a non-serrated knife to cut dough into 6 square biscuits. Place on the prepared baking sheet so squares are just touching.
- Bake in the preheated oven until golden brown on top, about 10 minutes. Remove from the oven and cool on a wire rack. Break biscuits apart just before serving.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 33.8 g, Cholesterol 60.8 mg, Fat 20.4 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 12.6 g, Sodium 613.2 mg, Sugar 1.1 g
VANILLA CUSTARD KISSES COOKIES
Haven't made these yet, but they look irresistable and so tempting. If you get to bake them before me let me know what you think. Perfect afternoon tea fare. This recipe comes from Family Circle's Biscuit and Slices book.
Provided by tummyyummies
Categories Dessert
Time 27m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C Brush two 32 x 28cm biscuit trays with melted butter. Line base with paper; grease paper.
- Using electric beaters, beat butter and sugar in a small mixing bowl until mixture is light and creamy. Add th egg yolks one at a time, beating thoroughly after each addition. Add vanilla essence; beat until combined.
- Transfer mixture to a large mixing bowl. Using a metal spoon, fold in sifted custard powder and flours. Stir until ingredients are just combined and the mixture is almost smooth. Press mixture together with fingertips to form a smooth dough.
- Roll 1 level teaspoon of mixture at a time into bowls. Arrange on prepared trays about 5cm apart. Flatten lightly with base of glass to 2.5cm rounds. Bake 12 minutes or until biscuits are golden.
- TO MAKE VANILLA CREAM:.
- Beat butter and essence in a small bowl with a wooden spoon until smooth. Add sugar and milk gradually, stir until well combined and mixture is smooth.
- Stand biscuits on trays for 5 mins, transfer to a wire rack to cool. Spread half the biscuits with filling and sandwich together with remaining biscuits. If you like you can dust biscuits with icing sugar as well.
- Keeps for up to 2 days in an airtight container.
Nutrition Facts : Calories 67.5, Fat 3.6, SaturatedFat 2.2, Cholesterol 17.2, Sodium 30.9, Carbohydrate 8.1, Fiber 0.1, Sugar 4.5, Protein 0.6
HOME-MADE CUSTARD CREAMS
A brilliant recipe for making with children, making classic custard creams in your favourite shapes.
Provided by simonbeal
Time 45m
Yield Makes Biscuits
Number Of Ingredients 9
Steps:
- Cream sugar and margarine, then fold in flour, custard powder and vanilla essence until a roll-able dough is formed. Alternatively combine all ingredients in a food processor, and then by hand form the dough.
- Preheat the oven to 200C/fan 180C/gas 6.
- Flour a surface and roll out dough to roughly 1/2 cm thickness. Then cut out shapes, ensuring there is a duplicate of each shape you cut.
- Place shapes on a baking tray covered in baking parchment (or greased and floured), ensuring that one of each pair is put on upside down (i.e. flipped over, rather than rotated). Place in oven for 10 minutes, or until golden brown. Remove and cool on a wire rack.
- Blend the icing sugar and margarine, and then use to fill the custard creams once they are cool. Place a bit on the bottom (i.e. non-smooth side) of the first biscuit, then push the bottom of the first biscuit's pair onto this. Don't force together as otherwise the filling will just explode out the sides! Leave to set in a container or eat there and then.
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HOMEMADE CUSTARD CREAM BISCUITS (BRITISH COOKIES)
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4.4/5 (9)Total Time 45 minsCategory CookiesCalories 200 per serving
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line two baking trays with baking paper.
- Cream the soft butter and the icing sugar together, this should take about 3 minutes. Add vanilla essence and stir again.
- In another bowl mix together the flour, custard powder, and baking soda. Sift this mixture over the creamed butter and mix well again.
- Form about 28 walnut-sized balls. Place them on the baking trays leaving a little room in between, as they will expand while in the oven.
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