Sunday, February 10, 2013

Recipe: Custard Buttons

I don't tend to do many "cover recipes"- from books, magazines or celebrity chefs, but with these little morsels I have made an exception. These are an adapted version (I added vanilla, changed amounts around a bit, and increased cooking time) of "Abbie's Custard buttons"- published in "Take a Break My Favourite Recipes" magazine, created by Abigail Smith. What's great about this recipe is it is so incredibly quick to make, yummy- and this batch was actually made with "Pure dairy free soya spread" instead of butter. So this recipe can be turned vegan if so desired!! People at work enjoyed them. I find a nice addition if you have time for it is pink icing and a sprinkling of dessicated coconut on top.

Custard Buttons (makes 18)

200g butter
100g icing sugar
200g flour
60g Bird’s custard powder
½ tsp vanilla extract

1. Preheat the oven to 180C. Cream the butter and icing sugar in a mixer until well mixed. Add the flour, custard powder and vanilla extract, and mix until well combined.
2. Line a baking tray with greaseproof paper. Roll out small circles of the mix with your hands, and place on the baking sheet. Push down slightly, and then with a cocktail stick, make 4 little holes in the mix (so once baked they look like buttons!).
3. Bake in the oven for 22 minutes. Remove, and allow to cool- serve!

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