Custard Cream Mousse I Food

HOME-MADE CUSTARD CREAMS

Home-made Custard Creams image

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

Ingredients

Biscuit
100g margarine/butter
100g flour
50g caster sugar
50g custard powder
few drops of vanilla essence
Filling
150g icing sugar
75g margarine/butter

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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