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Full Online Book HomeLearning KitchenEthnic_misc - Custard Cream Cookies
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Ethnic_misc - Custard Cream Cookies Post by :Clifford_Mee Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1564

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Ethnic_misc - Custard Cream Cookies

125g/4oz butter
125g/4oz caster sugar/granulated sugar
1 egg yolk beaten
200g/7oz plain flour (no raising agents)
40g/1 1/2 oz custard powder/ cornflour/cornstarch
75ml/3fl oz milk

Filling:
50g/2oz butter
40g/1 1/2 oz icing/powdered sugar
1 tbs custard powder/cornflour/cornstarch
1 egg yolk beaten
1 tbs single/light cream


Preheat oven to 180C/350F/Gas 4 and lightly grease several baking sheets

Put butter and sugar into a bowl and beat until light and cream then beat in the 1st egg yolk. Sift in the flour and the custard powder/cornflour and mix in thoroughly with the milk to make a smooth dough. Knead gently.

Roll out on a floured surface to a 12 inch square Cut into 4cm/1 1/2 inch squares using a pastry or ravioli cutter and place on the baking sheets

Bake for 6-7 minutes until very lightly browned then cool on wire racks

Filling: Put the custard powder or cornflour into a small saucepan. Blend in the milk until smooth. Add the butter and the icing sugar and bring to the boil stirring constantly until thick. I would add in some drops of vanilla essence too if you use cornflour. Beat in the egg yolk and cream and leave until cold.

Sandwich the squares together with the filling and keep in a cool place.
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