Sunday, April 1, 2007

A Sweet Morsel

Posted by MANDI at 8:03 PM

We made some tiny little sweet treats today. Personally I found them really fiddley and not entirely worth the effort but they are quite nice and the rapidly depleting cookie jar is evidence that some members of our household are enjoying them very much. Funnily the thing that makes them fiddley - rolling a heap of cookie dough into teaspoonfulls - is the same thing I like about the end product. These cookies are seriously tiny so you can enjoy one without feeling at all guilty or, like me, you can eat a bunch and convince yourself they were only tiny so couldn't be that bad LOL!


Vanilla Custard Kisses
From Family Circle Biscuits and Slices



Makes about 40 kisses


125g unsalted butter
½ cup caster sugar
2 egg yolks
2 teaspoons vanilla essence
1/3 cup custard powder
¾ cup plain flour
¾ cup self raising flour

Vanilla Cream
40g unsalted butter
2/3 cup icing sugar, sifted
1 teaspoon vanilla esseance
1 tablespoon milk

Preheat oven to moderate 180˚C. Brush two 32 x 28cm biscuit trays with melted butter or oil. Line base with paper; grease paper
(Honestly? There’s a heap of butter in these cookies – they aren’t sticking to anything. I just lined the trays with baking paper and was done).

Using electric beaters, beat butter and sugar in a small mixing bowl until mixture is light and creamy. Add the egg yolks one at a time, beating thoroughly after each addition. Add vanilla essence; beat until combined.

Transfer mixture to large mixing bowl. Using a metal spoon, fold in sifted custard powder and flours. Stir until ingredients are just combined and the mixture is almost smooth. Press mixture together with fingertips to form a soft dough.

Roll 1 level teaspoon of mixture at a time into balls. Arrange on prepared trays about 5cm apart. Flatten lightly with the base of a glass to 2.5cm rounds. Bake 12 minutes or until biscuits are golden.

To make Vanilla Cream: Beat the butter and essence in small bowl with a wooden spoon until smooth. Add icing sugar and milk gradually; stir until well combined and mixture is smooth. Stand biscuits on trays 5 minutes; transfer to a wire rack to cool. Spread half the biscuits with filling and sandwich together with remaining biscuits.

2 comments:

The Cookbook Junkie on April 2, 2007 at 10:12 PM said...

This is when a good cookie scoop comes in handy.

Red Dirt Mummy on April 4, 2007 at 12:23 PM said...

Aaahhh, another thing to add to my kitchen wish-list LOL! I used the teaspoon measure which is scoop shaped so it wasn't too bad, just fiddley doing so many teeny tiny cookies.

 

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