It has been a week since I baked and ate these biscuits and I miss them already. Although not the most visually stunning batch of biscuits, as their piped shape melted in the oven, they were very tasty indeed.
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These kisses have a melt-in-your-mouth shortbread quality with the added bonus of a slightly custardy flavour. If that doesn't sound tempting enough, they are sandwiched together with a deliciously aromatic, sweet, vanilla butter icing.
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If you're a die hard custard cream fan you may find yourself eating three of these in one sitting (.... don't look at me like that, I like biscuits, ok?)
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I burnt my thumb on the top oven shelf whilst putting the trays in to bake. Needless to say I was not impressed. However I forgive the oven (obviously it wasn't my fault, the shelf attacked me) as I really enjoyed these little sandwich biscuits. They were worth the momentary pain.
![]()
These kisses have a melt-in-your-mouth shortbread quality with the added bonus of a slightly custardy flavour. If that doesn't sound tempting enough, they are sandwiched together with a deliciously aromatic, sweet, vanilla butter icing.
If you're a die hard custard cream fan you may find yourself eating three of these in one sitting (.... don't look at me like that, I like biscuits, ok?)
I burnt my thumb on the top oven shelf whilst putting the trays in to bake. Needless to say I was not impressed. However I forgive the oven (obviously it wasn't my fault, the shelf attacked me) as I really enjoyed these little sandwich biscuits. They were worth the momentary pain.
Vanilla kisses
Recipe from Lakeland's Cupcakes and Cookies
125g butter, softened
110g caster sugar
1 egg
50g plain flour
35g self-raising flour
100g cornflour
30g custard powder
vienna cream filling:
60g butter
1/2 tsp vanilla extract (Good quality please! It makes all the difference)
120g icing sugar
2 tsp milk
Preheat the oven to 200C/180C fan assisted/ Gas 6. Grease two oven trays/sheets with butter then line with baking parchment. Beat together the butter, sugar and egg until light and fluffy. Sift together your dry ingredients in a separate bowl before adding to the butter mixture in two batches. Spoon the mixture into a piping bag fitted with a 1cm fluted tube (I used a wilton 1M nozzle) and pipe 3cm rosettes, swirling from the outside inwards, 3cm apart on the trays. (My shapes didn't hold at all in the oven. Perhaps putting them in the fridge for 30 minutes before baking would help retain the swirls?) Bake for 10 minutes (keeping a close eye on them as the edges can burn fast!) Leave to cool on the trays.
For the filling, beat together the butter, vanilla extract, icing sugar and milk until the mixture goes fluffy and white. Use to sandwich the biscuits together. (I had to make a little extra as I was generous with my sandwiching. No one wants a stingy filling.)
The recipe should make roughly 20 sandwiched kisses in total.