125 g butter
1/4 cup icing sugar
1/2 tsp vanilla essence
1 cup plain flour
1/4 cup custard powder
1/2 tsp baking powder

Custard cream
25 g butter softened
1/2 tsp orange rind finely grated
1/2 tsp vanilla essence
1/3 cup icing sugar
2 tsp custard powder

STEP 1 Beat the butter, icing sugar and vanilla in a bowl with electric mixer until light and fluffy.
STEP 2 Sift together flour, custard powder and baking powder and gradually stir into the creamed butter mixture, mixing well. Roll even teaspoons of the mixture into balls and place on lightly greased oven trays.
STEP 3 Flatten balls slightly with fingertips then use fork to mark a pattern on top.
STEP 4 Bake at 180C for 10 minutes, or until lightly browned around edges.
STEP 5 Stand biscuits on trays for 5 minutes then transfer to wire rack to completely cool. Sandwich together with a little custard cream.
STEP 6 For the custard cream, beat butter, rind and vanilla in a bowl with wooden spoon until creamy.
STEP 7 Gradually beat in the sifted icing sugar and custard powder, and continue beating until mixture is light and fluffy.

Makes about 22 filled biscuits. Unfilled biscuits will keep in an airtight container for up to 2 weeks. Filled biscuits for up to 1 week.

Source: Pamela Moodley Padayachee