These cute little golden tinged biscuits may look pretty unassuming but they are absolutely wonderful in their simplicity. They are also known as melting moments, but I still call them by the name my Granny gave them – custard biscuits.
If you’re gentle with the dough and don’t overmix, you’ll be rewarded with biscuits that melt in your mouth.
One is never enough.
Vanilla custard biscuits
- 250 g very soft butter
- 250 g plain flour
- 70 g icing sugar
- 70 g custard powder
- 1/2 tsp vanilla bean paste or extract
- Preheat the oven to 180C. Line a large baking tray with baking paper.
- Mix all the ingredients together in a large bowl, stopping as soon as you have a soft dough. (I use the KA, a food processor would do the same job. Or you could mix by hand if you aren’t as lazy as I am.)
- Roll the mixture into balls and place on the baking tray, press them down with a fork. Bake for 12-15 minutes or until golden. Leave on the baking tray for a few minutes before removing to a wire rack.
If you wanted to make these biscuits a little more special (and cute!) you could make some fresh raspberry vanilla buttercream to sandwich them together. Just cream together 100g soft butter, 200g icing sugar (confectioners sugar) and 1/2 teaspoon of vanilla extract until light and fluffy. Purée 50g fresh raspberries, then press through a sieve to remove the seeds. Add the fresh raspberry juice to the butter/icing sugar and mix well until smooth. Place the buttercream in a piping bag fitted with a star nozzle and sandwich the biscuits together with swirls of buttercream.