Custard Creams Recipe

Biscuits

• 150 g butter, softened and cubed
• 150 g caster (superfine) sugar
• 150 g polenta
• 150 g ground almonds
• 100 g custard powder
• 1 egg
• ½ tsp vanilla extract
• tapioca flour, for dusting

1. Preheat the oven to 170°C/Gas 3. Cut pieces of baking parchment to line the bottom of 2 large baking sheets.
2. Put the butter, sugar, polenta, almonds, custard powder, egg and vanilla into a large mixing bowl and beat using an electric mixer at low speed until the mixture forms a soft dough.
3. Dust your hands, rolling pin and work surface lightly with tapioca flour. Knead the dough gently and then roll out to about 5 mm thick. Using a pastry cutter (we used a 6 cm heart-shaped cutter), cut out the dough and place the shapes on the baking sheets. The biscuits will spread as they bake, so make sure you leave plenty of space between them.
4. Bake for 12-14 minutes, until golden and firm to the touch (they get firmer as they cool). Leave on the baking sheets for 5-10 minutes, then transfer to a rack.
5. To make the filling, put the butter into a mixing bowl. Sift the icing sugar and custard powder into the bowl, add the vanilla and beat using an electric mixer at medium speed until smooth. Chill in the fridge for 30 minutes.
6. Spoon the filling into a piping bag fitted with a small star nozzle. Turn half of the biscuits upside down and pipe the cream in swirls on top. Cover with the remaining biscuits – with the nice side facing upwards.
7. To decorate, place a paper doily over the biscuits and dust with icing sugar.