Custard Biscuits

This recipe was the one my Grandmother always used with her SAWA automatic biscuit maker.  She used to live in Hibberdene and we would often visit her in the July school holidays.  She made them in many different shapes usually with a bit of cherry in the centre.

I spent days trying to decide what to make for the cookie swap and it was my hubby that suggested that I use the biscuit maker.  I decided to do filled biscuits and used a filling found in a recipe book from Neil’s Mom. 

113g Butter
113g Margarine (I use Stork Bake)
1 cup Sugar
3 cups Flour
1/2 cup Maizena (cornflour)
1/2 cup Custard Powder
2 Eggs
Vanilla Essence

Cream the butter and margarine with sugar.  Add the eggs and essence.  Sieve the dry ingredients, add and mix well until the consistency of soft putty.  Place in the biscuit maker and press out onto a baking tray.  Bake for 15 – 18 minutes at 180C.

Notes : I used my Kenwood to mix the dough
            I think Clicks have a biscuit maker.
            Used cooking spray on the baking trays.
            Please watch the biscuits they should be pale yellow when cooked, don’t let them brown

Filling :

2 tablespoons butter
1 1/2 cups Icing Sugar
Vanilla Essence

Mix the butter with the icing sugar using an automatic beater.  Add in the vanilla essence and then a little milk.  Add enough milk so that the filling is spreadable.

Once the biscuits are cool sandwich them together with the filling.


Author: Nicola Meyer

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