These melt-in-the-mouth biscuits are a firm family favourite and has become a symbol of December holidays. I bake many batches of these (please don’t ask!) and keep some “hidden away” as they keep really well. To store them, sprinkle a tablespoon of sugar on the bottom of a plastic container with a lid and then line the container with baking paper.
These tiny biscuits are also the perfect baking project for tiny hands as the dough handles easily and not much can go wrong.
This recipe makes about 50 small biscuits.
125g butter, room temperature
375ml cake flour
125ml custard powder
3ml baking powder
Take the butter from the fridge at least one hour before you plan to start baking.
Grease a large baking sheet and preheat your oven to 200℃.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until the mixture is light and fluffy.
Add the egg and mix until incorporated. Scrape the mixture down and give it another good beating.
Sift together the flour, custard powder, baking powder and salt, in a separate mixing bowl.
Now run the mixer on low speed and add a spoonful of the flour mixture at a time. Wait a few seconds for the dry ingredients to be absorbed before adding another spoonful. Keep going until all the dry ingredients have been added.
You will now have a mixture with dry bits of flour at the bottom. Push and knead the dough with your hands to bring it together. Take it from the mixing bowl and knead it until all the dry bits are incorporated and you are left with a beautifully smooth dough.
Break off the dough with your hands and roll each piece into a ball with a 3cm diameter. Place on the baking sheet.
Flatten the balls slightly with the tines of a fork.
Bake for 10 minutes.
Cool the biscuits on a cooling rack before storing.