I use it for my Apple Tarts and for my Lemon Meringue Pie. This is not because it's the best pastry recipe I've ever found. It's not even a pastry recipe really. But my 'consumers' love it in dessert pies. And so do I.
The original recipe was given to my mum over 30 years ago, and when I was growing up (I use that term loosely. I was getting older. I'm not sure I was actually growing. Not since I was about nine anyway)....
Now, where was I? Oh yes, the recipe. Well, we used to make these little biscuits often. And on Monday morning, seeing as I had nothing else to do, and seeing as all the laundry was taken care of, and the house was immaculately tidy, and all my kids are being educated by someone else....(cough), I took a notion for these biscuits from a bygone age.
I'm not really that old.
I made them on Monday. By Monday night, there was not one left.
I made them again on Tuesday. By Tuesday night, there was not one left.
So, on Wednesday, I made a double portion. As I write this (on Thursday) there are a few left. I am not making them tomorrow for the simple reason that I cannot justify a new wardrobe, and I am going to be really embarrassed by popping zips whilst doing my shopping in Tesco tomorrow if I eat any more.
Here's the recipe.
2 oz icing sugar
6 oz plain flour
2 oz custard powder
The method I use is to cream the butter and vanilla, and then add all the sieved dry ingredients and combine. (The 'official' recipe had two additions: icing sugar first, then flour and custard powder, but I don't see the need.)
Here are the balls on the baking trays.
And here they are having been squished with a fork.
Remember to flour the fork after each one, otherwise you end up with a sticky mess.
Allow them to cool on cooling trays....
...and layer them with some jam and buttercream icing
But not all at once like we do. Remember, do as I say, not as I do.