Custard cookies

YOU
180 servings Cooking: 10 mins
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Dairy

By Food24 November 03 2009
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Ingredients (12)

500.00 g butter — or margerine
500.00 ml white sugar
5.00 eggs — extra-large
10.00 ml vanilla — essence
720.00 g flour — cake
25.00 ml Baking powder
5.00 ml salt
250.00 ml custard powder
250.00 ml cornflour
FILLING
45.00 ml jam — apricot
30.00 ml butter — soft, or margarine
500.00 ml icing sugar
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Method:

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.



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