Brown Paper Packages Tied Up With String

Decorating gingerbread cookies with a best friend till midnight.

Afternoon barbecues.

Lazy days rolling around doing nothing.

Reading books till my eyes go blurry and repeatedly walking into door frames as a result.

Impromptu wedding crashing.

Seeing friends and family.

Old traditions and new surprises.

Tying presents with red and white string.

Christmas is my kind of holiday.

I made these biscuits for my lovely manager at work and mum came with me to drop them off. I haven't driven in ages. Don't have my license yet either. Should work on that. But then again, walking is better for the environment.

Adapted from Bake by Alison Thompson

250g unsalted butter, softened
100g pure icing sugar
300g plain (all purpose) flour
60g custard powder
2 teaspoons vanilla extract

160g pure icing sugar
80g unsalted butter, softened
1 tablespoon custard powder
1 teaspoon lemon zest, finely chopped or grated

Preheat the oven to 160 degrees celsius. Line two baking trays with baking paper. In the bowl of an electric mixer fitter with the paddle attachment, combine the butter, icing sugar, flour, custard powder and vanilla on low speed until the mixture forms a dough. Using your hands, roll tablespoonfuls of mixture into balls and place them on the prepared baking trays. Space them about 3cm apart so that you can flatten them gently with a fork. Bake for 15 minutes or until slightly firm to the touch. Cool on a wire rack.

For the filling combine all the ingredients in an electric mixer using the paddle attachment on a low speed. Then turn the speed on high and beat for a further 3 minutes so that it turns pale and fluffy and the mixture no longer feels grainy in the mouth. Sandwich the cool biscuits together with the filling.

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