1. Preheat the oven to 170C/150C fan/ 325F/gas 3.
2. Cream the butter and icing sugar together until light and fluffy. Sieve the custard powder and flour together, then mix into the creamed butter.
3. Roll the dough into a sausage shape, approximately 4cm in diameter, and wrap it tightly in clingfilm. Refrigerate for 30 minutes until firm, then slice into 24 slices and lay them on a baking tray lined with lightly greased baking paper.
4. Grate the nutmeg over the top of the biscuits, then bake for 15-20 minutes until pale golden. Leave to cool on the baking tray.
5. For the filling, cream all the ingredients together until light and fluffy. When the biscuits are cold, sandwich them together with the filling and leave to set for 30 minutes. Store in an airtight container for up to three days.
|Icing Sugar Sifted||40g|
|Unsalted Butter Softened||150g|
|Unsalted Butter Softened||80g|
|Icing Sugar Sifted||75g|
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Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.