Melt in the mouth vanilla custard biscuits – just like Granny used to make!
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.
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.
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**Post updated July 2018**
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.