Custard cookies

Recipe from: 7/8/1999 12:00:00 AM
Ingredients 13
Servings 180
Time

Ingredients

  • 500
    g
    butter or margarine
  • 500
    ml
    white sugar
  • 5
    extra-large eggs
  • 10
    ml
    vanilla essence
  • 720
    g
    cake flour
  • 25
    ml
    baking powder
  • 5
    ml
    salt
  • 250
    ml
    custard powder
  • 250
    ml
    cornflour
  • FILLING
  • 45
    ml
    apricot jam
  • 30
    ml
    soft butter or margarine
  • 500
    ml
    icing sugar
 

Method

10 min
 
Preheat the oven to 180 ºC and spray a few baking sheets with non-stick spray. Cream the butter and sugar together until light and fluffy and beat in the eggs one by one, beating well after each addition. Beat in the vanilla essence. Sift the dry ingredients together and sift over the egg mixture. Mix to form a soft dough, cover and leave to rest for 15 minutes. Press the dough through a cookie maker onto the baking sheets and bake for about 10 minutes until straw-coloured at the bottom. Cool slightly on the baking sheets before transferring to a wire rack to cool completely. Meanwhile prepare the filling: Mix the apricot jam, butter and icing sugar well until smooth. Sandwich the biscuits together with the filling and store in airtight containers. Makes 180 single/90 double cookies.
 

Read more on: bake  |  dairy
 

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