These dainty biscuits are great served with teaAs promised, here is the first recipe which I tried from one of the old “Connoisseur Cooking” supplements which I told you about recently.
This particular recipe comes from the July 1971 supplement. This 8 page booklet was a weekly advertisement supplement to the Sunday Mail in what was then Rhodesia (present day Zimbabwe).
This recipe featured on the back page and was included in a section called “Cookie Corner”. Recipes included “Bachelor Buttons”, “Chocolate Chip Cookies”, “Custard Biscuits”, “Brownees” (not ‘Brownies’ as we know them !), “Ginger Biscuits” and “Greek Vanilla Crescents”.
The opening paragraph reads “Stock up the cookie jar with a scrumptious selection of crunchy biscuits – which will keep the family happily munching ….”
So, here is the recipe which I tried for Custard Biscuits -:
This particular recipe comes from the July 1971 supplement. This 8 page booklet was a weekly advertisement supplement to the Sunday Mail in what was then Rhodesia (present day Zimbabwe).
This recipe featured on the back page and was included in a section called “Cookie Corner”. Recipes included “Bachelor Buttons”, “Chocolate Chip Cookies”, “Custard Biscuits”, “Brownees” (not ‘Brownies’ as we know them !), “Ginger Biscuits” and “Greek Vanilla Crescents”.
The opening paragraph reads “Stock up the cookie jar with a scrumptious selection of crunchy biscuits – which will keep the family happily munching ….”
So, here is the recipe which I tried for Custard Biscuits -:
Custard Biscuits
1 cup plain Flour
2 level tbsp Custard Powder
4 level tbsp Caster Sugar (I used brown sugar as I had no caster in the house)
2 level tsp Baking Powder
113 gm Margarine
1 beaten Egg
Icing :
3 – 4 tbsp Icing Sugar
Lemon Juice
Jam for sandwiching together
Sift together the flour, custard powder, caster sugar and baking powder. Rub in the margarine. Add the egg & knead to a smooth dough. Roll out to approximately ¼ inch thick and cut into small rounds. Bake on a well greased and floured baking sheet at 190’C/375’F/Gas Mark 5 for about 15 minutes until golden. Cool, sandwich together with the jam and ice the tops with the icing sugar and lemon juice mix.
I made these really small and opted not to ice them, but did sandwich them together by simply brushing them with a little melted strawberry jam. When my daughter said “Mummy, please can I have another scone ?” it made me realize that they do, infact, look a little like miniature scones !
