These melt in the mouth biscuits were a staple in my house growing up because they’re eggless and my brother was allergic to eggs as a child. They have a really smooth texture and a subtle vanilla flavour. Although they are lovely plain you can also sandwich them together with chocolate or bake them with a little dot of jam in the middle.
South African custard biscuits
220g butter, cut into small cubes
110g custard powder
110g icing sugar
A pinch of salt
Any flavour of smooth jam – I like apricot or strawberry (Optional)
Preheat your oven to 180 C. Line a baking tray with greaseproof paper. Sift together the flour, custard power, icing sugar and salt, Add the butter and then rub in with your fingertips until there are no large lumps of butter. Bring the dough together using your hands and knead a little until smooth. Break off walnut sized pieces of dough and roll into balls. If you are making plain biscuits place them on the tray (12 at a time) and press down with a fork. If you are making jam biscuits press them down lightly with your hands and then use the end of the handle of a wooden spoon to make a hollow in each biscuit. Drop a little jam into each hollow. Bake for 20 minutes. Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.