Melt ‘n’ mix custard shortbread
The original recipe calls for cornflour where I have used custard powder. I had the idea of using custard powder after making an apple pie recipe from Ben O’Donoghue (actually his Gran’s recipe) using custard powder in the pastry. It produces such a delicious, creamy flavour. (adapted from Australian Women’s Weekly)
Ingredients
- 250 g unsalted butter
- 35 g icing/confectioners’ sugar
- 55 g caster sugar
- 40 g custard powder
- 360 g plain/all purpose flour
- Pinch salt
Instructions
- * Directions *
- Melt butter over low heat, allow to cool slightly.
- Sift icing sugar and custard powder into bowl, add sugar.
- Add butter and beat mixture until thick and creamy.
- Add sifted flour and mix well.
- Press mixture into 18x28cm (7×11 inch) lamington tin, smooth over with a spatula; mark into fingers with sharp knife.
- Prick each finger decoratively with fork.
- Bake at 180C/350F for 25-30 minutes or until light golden.
- Cut into fingers while still warm.
- Cool in tin.