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|
When you think of a burger, you traditionally think of the American style beef burger patty in a sesame seeded bun with a few thinly sliced tomatoes, lettuce, possibly a pickle or two and a generous h... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.