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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 :1611

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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

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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Ethnic_misc - Finnish Cookie Recipes By Becky Ethnic_misc - Finnish Cookie Recipes By Becky

Ethnic_misc - Finnish Cookie Recipes By Becky
1 cup soft butter 1/2 cup sguar 1 egg 1 tsp. almond extract dash salt 3 cup sifted white flour Coating: 1 egg, beaten sugar 1/2 cup finely chopped almonds Preheat oven to 375° F. and lightly grease cookie sheet.Cream the butter and sugar together until blended. Add the egg, almond extract and salt. Sift flour into the mixture, blend well. Work the dough with hands until smooth. Shape into long rolls, about 1/2 inch thick. Cut into 2 1/2 inch lengths and roll first in the beaten egg, then in the sugar, then in the almonds.

Ethnic_misc - Cuban Sugar Cookies (torticas De Moron) Ethnic_misc - Cuban Sugar Cookies (torticas De Moron)

Ethnic_misc - Cuban Sugar Cookies (torticas De Moron)
1 1/2 cups shortening 1 1/2 cups sugar 1/4 teaspoon salt 2 egg yolks 1/2 teaspoon fresh lime juice 1 teaspoon real vanilla extract 4 1/2 cups flour (more or less) 2 egg whites beaten with 1 tablespoon water Preheat oven to 325º F. Cream shortening and sugar with an electric mixer. Add salt and egg yolk, blend. Add lime juice and vanilla. Continue beating and add flour gradually until the mixture is stiff, but not too dry. Mix well. Roll the dough into a cylinder about 2 inches in diameter. Slice the cookies about 1/2-inch thick. Place on greased cookie