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)
- 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
* 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.