Custard shortbreads desserts recipes
Ingredients
125g butter, cubed, at room temperature
40g (1/4 cup) pure icing sugar, sifted
1/2 teaspoon vanilla essence
40g (1/3 cup) custard powder
100g (2/3 cup) plain flour
Extra plain flour
Extra pure icing sugar (optional), to serve
Custard shortbreads desserts recipes
Method
Step 1
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
Step 2
Use electric beaters to beat the butter, icing sugar and vanilla essence in a medium mixing bowl until pale and creamy.
Step 3
Add the custard powder and flour to the butter mixture and use a large metal spoon to mix until well combined.
Step 4
Roll about 1 tablespoon of the mixture into a ball and place onto the prepared tray. Repeat with the remaining mixture. Flat the balls slightly with a fork dipped in the extra plain flour.
Step 5
Bake in preheated oven for 6 minutes. Swap the trays around on shelves and bake for a further 6 minutes or until shortbreads are light golden. Leave on the trays for 5 minutes before transferring to a wire rack to cool completely. Serve dusted with extra icing sugar, if desired. Store in an airtight container for up to 4 days.
Ingredients
125g butter, cubed, at room temperature
40g (1/4 cup) pure icing sugar, sifted
1/2 teaspoon vanilla essence
40g (1/3 cup) custard powder
100g (2/3 cup) plain flour
Extra plain flour
Extra pure icing sugar (optional), to serve
Custard shortbreads desserts recipes
Method
Step 1
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
Step 2
Use electric beaters to beat the butter, icing sugar and vanilla essence in a medium mixing bowl until pale and creamy.
Step 3
Add the custard powder and flour to the butter mixture and use a large metal spoon to mix until well combined.
Step 4
Roll about 1 tablespoon of the mixture into a ball and place onto the prepared tray. Repeat with the remaining mixture. Flat the balls slightly with a fork dipped in the extra plain flour.
Step 5
Bake in preheated oven for 6 minutes. Swap the trays around on shelves and bake for a further 6 minutes or until shortbreads are light golden. Leave on the trays for 5 minutes before transferring to a wire rack to cool completely. Serve dusted with extra icing sugar, if desired. Store in an airtight container for up to 4 days.
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