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Custard stars

By admin
18 December 2013

If you don’t have cookie cutters, slice the dough into fingers or squares with a sharp knife or use the top of a glass (with a thin rim) to cut circles.

180 ml (3/4 cup) margarine, softened

125 ml (½ cup) icing sugar

375 ml (1½ cups) cake flour

125 ml (½ cup) custard powder

Icing

250 ml (1 cup) icing sugar, sifted

few drops lemon juice

Preheat the oven to 180°C and grease a few baking trays. Cream together the butter and sugar. Sift together the dry ingredients and add to the butter mixture. Mix well to form a dough. Roll the dough out on a floured surface and cut into shapes with a cookie cutter. Bake for 10 minutes or until done. Leave to cool slightly on the trays, and then let the biscuits cool completely on a wire rack.

Mix together the sifted icing sugar and enough water to form icing that’s just thick enough to spread, but also thin enough to drizzle. Spread some of the icing on a biscuit and place another biscuit on top. Drizzle a little icing on top and leave until the icing is hard, then store in an airtight container.