Custard creams

I’ve made these twice with my sister, as we both love them. You can pipe or spread the icing, but I think they are one of the most delicious biscuits ever, however you make them!

(Recipe from BBC Good Food, under “Custard Kisses”)

You will need:

• Wooden spoon

• Bowl

• Kitchen scales

• Measuring spoons

• A 30cm ruler

• Rolling pin

• Baking tray

• Baking paper

• Knife

• Electric whisk

• Sieve

• (optional: piping bag and nozzle)

For the biscuits:

• 175g softened butter (on colder days, or if I forget to leave the butter out, I soften the butter by putting it in warm water from the kettle)

• 50g golden caster sugar

• 50g icing sugar

• 2 free range egg yolks (I separate the egg yolks from the whites by cracking them into a small funnel)

• 2 teaspoons of vanilla extract

• 300g plain flour, plus extra for rolling

For the filling:

• 100g softened butter

• 140g icing sugar, sifted, plus a little more for dusting the biscuits

• 2 tablespoons of custard powder

• (optional) a few drops of yellow food colouring

Get baking:

1. Heat oven to 200C/ 180C fan/ gas 6.

2. Line a baking tray with baking paper.

3. Make the biscuits by mixing together the butter, both sugars, egg yolks and vanilla extract with a wooden spoon until creamy.

4. Mix in half of the flour (150g), then the other half.

5. Sprinkle flour on your clean work surface.

6. Dust flour on your rolling pin, to stop the dough sticking.

7. Roll out the dough thinly.

8. Place the ruler on one side of the dough and cut along the length of one side of the ruler.

9. Cut along the other side of the ruler, so you have a strip of dough.

10. Keep repeating this until you have cut your dough into strips.

11. Then repeat this across the width of the dough, so you have square biscuits.

12. Put the biscuits on the baking tray and bake for 8 to 10 minutes, until golden.

13. Let the biscuits cool down whilst you make the filling.

Make the filling:

1. Beat the butter, icing sugar and custard powder (and the food colouring, if using), using an electric whisk.

2. If your biscuits end up a bit irregular like mine, put the biscuits into pairs that are the closest in size.

3. Pipe or spread a little filling onto a cooled biscuit, then sandwich it with the other.

4. Repeat until all the biscuits are used up.

5. Using a sieve, dust with a little more icing sugar. Done!