Custard Kisses Recipes

VANILLA CUSTARD KISSES COOKIES

Steps:

• Preheat oven to 180°C Brush two 32 x 28cm biscuit trays with melted butter. Line base with paper; grease paper.
• Using electric beaters, beat butter and sugar in a small mixing bowl until mixture is light and creamy. Add th egg yolks one at a time, beating thoroughly after each addition. Add vanilla essence; beat until combined.
• Transfer mixture to a large mixing bowl. Using a metal spoon, fold in sifted custard powder and flours. Stir until ingredients are just combined and the mixture is almost smooth. Press mixture together with fingertips to form a smooth dough.
• Roll 1 level teaspoon of mixture at a time into bowls. Arrange on prepared trays about 5cm apart. Flatten lightly with base of glass to 2.5cm rounds. Bake 12 minutes or until biscuits are golden.
• TO MAKE VANILLA CREAM:.
• Beat butter and essence in a small bowl with a wooden spoon until smooth. Add sugar and milk gradually, stir until well combined and mixture is smooth.
• Stand biscuits on trays for 5 mins, transfer to a wire rack to cool. Spread half the biscuits with filling and sandwich together with remaining biscuits. If you like you can dust biscuits with icing sugar as well.
• Keeps for up to 2 days in an airtight container.

NADIYA HUSSAIN'S RHUBARB AND CUSTARD BUTTER KISSES

Steps:

• Have two baking trays at the ready, lined with some baking paper and lightly greased. To make the dough, add the butter, icing sugar and vanilla seeds to a bowl and whisk until the mixture is really light and fluffy. Add the flour, the custard powder and the baking powder and mix until it all comes together nicely into a thick paste. Add the food colouring to a corner of the paste and mix the paste carefully in that corner so you are colouring only a quarter. Take a clean spoon and mix the whole thing so you have uneven ripple throughout. Preheat the oven to 190°C/fan 170°C/gas 5. Attach a medium 1.25cm open star-tip nozzle to a piping bag and gently add all the mixture. Pipe 4cm star shapes onto the prepared paper, leaving a 2cm gap in between each, as these do spread a little. Bake for 10-12 minutes, then leave to cool completely on the tray. Make the filling by melting the chocolate and setting it aside. Crush the sweets to crumbs. I crush them so they are mostly fine with a few slightly larger pieces, but you don't want too many large pieces or the biscuits won't sandwich together. Once the biscuits are cool, turn them over so you have the flat bases exposed. Take a half teaspoon of the melted chocolate and spread on the underside of each biscuit. Sprinkle the crushed sweets onto half the biscuits and then take the other biscuits and pop straight on top. Arrange on the tray and leave in a cool place for the chocolate to set, then they are totally ready to eat.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

CUSTARD KISSES

Steps:

• Cream butter and sugar with an electric mixer.
• Add beaten egg, gradually.
• Then mix in flour and custard powder.
• Drop half teaspoons of the mixture ona cold greasy tray and bak for 10 to 15 minutes in a hot oven.
• For the filling cream one dessertspoon butter, two tablespoons icing sugar and one tablespoon custard powder.
• Spread filling over cooled biscuits.

CUSTARD KISSES

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out thinly on a floured surface, then use a standard 30cm ruler as a template to cut the dough into small, even squares. Do this by starting with the ruler flush with one side and cutting along the length of it. Repeat across the width of the dough, then do the same from the top down. Transfer to baking sheets and bake for 8-10 mins until golden.
• While the biscuits cool, mix the butter, icing sugar, custard powder and food colouring, if you have any. Pipe or spread a little icing onto a biscuit, then sandwich with 1 or 2 more biscuits. Repeat until all the biscuits are used, then dust with a little more icing sugar.