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Thursday, June 14, 2018
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Monday, April 16, 2018
Custard. Cream Cookies
CUSTARD CREAM COOKIES
RECIPE
Ingredients
2 oz whole wheat flour
4 oz flour
2 oz sugar
2 oz butter or margarine
1/4 teaspoon lemon flavoring
Filling
¼ cup butter
6 – 8 tablespoons icing sugar
1/8 lemon flavoring
Method
1. Mix flours and sugar on a pastry board.
2. Work in the butter or margarine and flavoring.
3. Roll out to about ½ -cm (¼ –inch) thick and cut into round shapes.
4. Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 10 - 12 minutes.
5. Cool on the baking sheet.
6. Cream butter and icing sugar.
7. When cool, spread the cookies with (butter cream mixture). Sandwich together.
Custard Cream Cookies Recipe derived from a Recipe out of one of my cookbooks from a Recipe called Jelly Biscuits. There were some minor adjustments to accommodate the flavor and look. The original recipe called for rolled oats to which I used whole wheat flour in its place with the same exact measurements. The original recipe sandwiched with jelly or jam. However, I made a butter cream filling to form a custard cream filling. The original recipe also called for oval shape with two cut out circles for jam to show through, but I used a round cookie cutter of 1 7/8 in 48 mm size and sandwiched two cookies with the filling. Thank you "Cookery In Colour A picture encyclopedia for occasion edits by Marguerite Patten" for the ideas to diversify recipes in similarity.
Custard Cream Cookies Recipe derived from a Recipe out of one of my cookbooks from a Recipe called Jelly Biscuits. There were some minor adjustments to accommodate the flavor and look. The original recipe called for rolled oats to which I used whole wheat flour in its place with the same exact measurements. The original recipe sandwiched with jelly or jam. However, I made a butter cream filling to form a custard cream filling. The original recipe also called for oval shape with two cut out circles for jam to show through, but I used a round cookie cutter of 1 7/8 in 48 mm size and sandwiched two cookies with the filling. Thank you "Cookery In Colour A picture encyclopedia for occasion edits by Marguerite Patten" for the ideas to diversify recipes in similarity.
Custard Cream Cookies were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman.
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