School will start on Monday, so I am starting to make some simple food for the Boys’ lunch box. And today while the weather is not unbearable hot I decided to make this easy peasy cookies. What I love about this cookies beside so easy to make, that they are not too sweet and they are just melting in your mouth 🙂
The original recipe is from my sister in law’s late mother. Thanks for sharing Paige! 🙂 xx
Here is the recipe:
375gr plain flour
125gr icing sugar
125gr custard powder
Prepare oven 180C. Line tray with baking sheet.
Cream butter and sugar with mixer. Sift flour and custard and add to cream mixture. Mix until just combine. With a teaspoon make a ball and flattened it with the back of spoon. Add cherries or almond on top. Bake for 15 minutes or until cookies turn golden.
Overload with lemon and don’t know what to do with it? Try this delicious cookies, I guarantee it will be melting in your tongue and make you want more and more. Perfect to company your afternoon tea!
- 200g (1 1/3 cups) plain flour
- 100g (2/3 cup) cornflour
- 225g unsalted butter, chopped, softened
- 80g (1/2 cup) icing sugar, sifted
- 3 lemons, zested
- 1 tsp vanilla xtract
Passion fruit filling
- 4 passion fruit, pulp removed or buy the one in a bottle from supermarket
- 200g (1 1/4 cups) icing sugar, sifted
- 80g unsalted butter, softened
- Preheat oven to 170C. Sift flours with 1/4 tsp salt into a bowl. Using an electric mixer, beat butter and sugar until pale and fluffy. Add zest and vanilla, then gradually beat in combined flours until mixture just comes together.
- Roll 1 teaspoonful of dough into balls, placing them on 2 oven trays lined with baking paper. Using a floured flat bottom of a glass, flatten balls then using the back of a floured fork mark biscuits with tines. Bake for 12 – 15 minutes, swapping trays halfway, or until biscuits are light golden. Transfer to a wire rack to cool. Make 30.
- Meanwhile to make filling press pulp through a fine sieve, reserving seeds. Place 2 tbs juice, 3 tsp reserved seeds and remaining ingredients in the bowl of an electric mixer. Beat on high-speed until fluffy. Refrigerate for 30 minutes.
- Spread filling on 15 biscuits, then sandwich with remaining biscuits.
This recipe is the master key to a variety of delicious variations. I melted chocolate, scooped it into a ziplock bag, snipped the corner and drizzled the warm chocolate over the biscuits. The Boys helped me to spread the chocolate, apologize for the mess!
What you need:
1 cup plain flour
1/4 cup cornflour
1/4 cup caster sugar
pinch of salt
zest of lemon
- In a food processor whiz together the flour, cornflour and salt. Add the butter and whiz until the mixture is like breadcrumbs and just starting to come together. Add the lemon zest and pulse the mixer again. Tip the mixture our and form it into a ball with your hands. Wrap in cling fiilm and chill in the fridge for 30 minutes while the oven heats to 190 celcius.
- Pinch teaspoonfuls of the mixture and form into balls. Place on a baking paper-lined baking tray, then press the balls slightly flat with the back of a fork. Bake for 5 minutes at 190 celcius then turn the oven down to 160 celcius and bake for a further 20 minutes, or until golden. Dust with icing sugar to serve as an afternoon tea treat.
this is a very easy biscuits to make, it doesn’t need a mixer, good company for an afternoon tea
250 grm self raising flour
45 grm icing sugar
1/2 tsp vanilla essence
melt butter in mixing bow, add flour, icin gsugar and 1/2 tsp of vanilla essence. mix them together, add extra flour until the mixture is not sticky and you can form a small ball. flatten it or use a cookie shaper, place on a baking tray and bake it in the 150 degree oven for 20 minute or until the biscuits turn golden. let it cool. melt some cadbury milk chocolate then spread on the biscuits. you can add 1 small piece of walnut or cherry on it too.