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Preshana's Custard Creams

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Custard cream are biscuits that are quite well-known in the British Isles.  A quick and easy biscuit to make when your visitors turn up out of the blue.
1⅓ cup (6 oz) flour
½ cup (2 oz) custard powder
1½ sticks (6 oz) butter, at room temperature
½ cup (2 oz) powdered (icing) sugar
¼ tsp baking soda
¼ stick (1 oz) butter
½ cup (2 oz) powdered (icing) sugar
a few drops of vanilla extract
Preheat oven to 350°F(175C)
Sift the flour, custard powder and baking soda into a bowl and set aside.
Cream the butter and sugar for about 3 minutes, then add the sifted flour, custard and soda and mix well.
Form into rounds, about the size of a walnut and place on a lined baking tray, leaving room to expand.
Press with a fork into the top of each round, twice: once horizontally, and once vertically, to look like a cross-hatch.
Bake near the middle of the oven for 15 to 18 minutes until the bottoms just begin to slightly color.
Remove from tray and allow to cool completely on cooling rack.
Mix the butter, powdered sugar and vanilla until creamy.
Then use the buttercream to sandwich two of the Custard Creams together.
Repeat until all the biscuits have been filled.
Store in an airtight container for up to a week.
Author: adapted from a Lofty Peak recipe
Prepared, tried and tested by: Preshana Singh‎ 
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