The traditional version, made with custard powder, rolled into small balls, flattened with a fork and filled with plain icing. Whenever I make them I always refrigerate or freeze them as it seems to make the biscuit a little less crumbly. It may surprise you to know that they can be eaten frozen and there a few people who prefer them that way.
The mixture can go through a biscuit forcer or press, my friend Faye calls these 'slaters'. Left unfilled or plain and they are much like a rich shortbread. The filling can be varied, mostly I use the traditional butter icing, however, chocolate ganache could be used or any other filling that you like.
Sometimes I pipe the mixture into rosettes and put a few non pareils in the middle. If you decide to try this make sure the mixture is very soft as this will make it easier to pipe.
The size can be varied, small ones are very good for the person who doesn't want a big biscuit and it is easier than trying to share, hungry people can have two.
1 cup self raising flour
½ cup custard powder
1/3 cup icing sugar mixture
2/3 cup butter / 165grams
The biscuit mixture can be made in a food processor.
Set oven at 170C. Brush or spray oven tray with oil or cover base with baking paper.
Sift flour, custard powder and sugar.
Rub in butter and work into a dough.
Roll the mixture into small balls and place on oven tray. Using a fork, flatten each ball a little.
Bake at 170C for 15-20minutes, until pale fawn colour.
Cool on cake cooler and join together in pairs with butter icing.
½ cup icing sugar
2 tablespoons butter
1 teaspoon vanilla essence
2 teaspoons water
Sift icing sugar.
Cream butter, add the icing sugar gradually. Beat well.
Add vanilla and mix thoroughly. Add water if softer icing is required.