Food Chronicles: Rustic Custard Creams

On Sunday, I decided that I missed custard creams far too much... and that I could not stand their absence anymore. Admittedly, the custard creams I made do not resemble the neat version you can buy in Tesco, in their yellow packaging, with their cute printed Custard Cream message on the top. However, it is safe to say, they tasted like them and they were delish. Thank God, my mum sent me a pack of Bird's Custard powder - key ingredient!

Ingredients

Biscuit

100g margarine/butter
100g flour
50g caster sugar
50g custard powder
few drops of vanilla essence

Filling
150g icing sugar
75g margarine/butter

How to:

1. Mix sugar and margarine, then add in flour, custard powder and vanilla essence until a rollable dough is formed. Or use a food processor
2. Preheat the oven to 200C/fan 180C/gas 6.
3. Flour a surface and roll out dough to roughly 1/2 cm thickness. Then cut out shapes, ensuring there is a duplicate of each shape you cut.
4. Place shapes on a baking tray covered in baking parchment (or greased and floured), ensuring that one of each pair is put on upside down (i.e. flipped over, rather than rotated). Place in oven for 10 minutes, or until golden brown. Remove and cool on a wire rack.
5. Blend the icing sugar and margarine, and then use to fill the custard creams once they are cool. Place a bit on the bottom (i.e. non-smooth side) of the first biscuit, then push the bottom of the first biscuit's pair onto this. Don't force together as otherwise the filling will just explode out the sides! Leave to set in a container or eat there and then.