Custard Creams and Ginger, Lemon Iced Tea
Custard Creams
150g soft butter
75g castor sugar
1 egg
225g plain flour
75g custard powder
Method
Beat the butter and sugar until pale and fluffy. Add the egg and mix. Fold in the flour and custard powder to make a dough. Wrap in cling and chill for half an hour.
Line 2 baking trays with parchment paper and set oven to 170oc.
Roll out the dough to about half a centimetre thick and then cut into equal sized rectangles (you can buy custard cream cookie cutters on line) or circles.
Place on baking trays and bake for about 15 minutes or until crisp. Cool on a wire rack.
Custard Filling
80g soft butter
110g icing sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
20g custard powder
Method
Beat the butter and sugar together then whisk with the syrup, vanilla and custard powder until pale and fluffy.
Sandwich the biscuits with the filling.
Ginger and Lemon Iced Tea
4 berry tea bags (I used hibiscus)
750ml boiled water
25g finely grated ginger
Zest and juice of 1 lemon
75g sugar
Iced and pared lemon to garnish
Method
Place the teabags, zest of lemon, sugar and ginger in a jug and pour over the boiling water.
Stir until sugar has dissolved and then cool.
When cool strain through a sieve into jug. Add ice and pared lemon. Check for sweetness and serve.
