John Melting moments have been made through family generations. They evoke wonderful memories every time they are made.
A time honoured biscuit that is just as good now as it ever was. The custard powder based buttery shortbread is just incredible. The buttercream filling sandwiched with raspberry jam provide a perfect afternoon sweet snack. Just brilliant.
I think these go close to being the best biscuit ever!!
It’s so easy to buy biscuits, relatively cheaply, nowadays. This stops you, sometimes, from putting in the effort of making your own. These biscuits are definitely worth it and although there are some good store bought varieties out there, I just don’t think they are quite as good as these.
| Prep Time | 45 minutes |
| Cook Time | 20 minutes |
| Servings |
biscuits
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- 250 g Butter softened
- 1 tsp Vanilla Extract
- 1 3/4 cups Plain Flour sifted
- 1/2 cup Icing Sugar sifted
- 1/3 cup Custard Powder sifted
- 60 g Butter softened
- 1 cup Icing Sugar sifted
- Raspberry Jam
Ingredients
Biscuit
Filling
|
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- Pre-heat a fan forced oven to 160°C (320°F).
- Line 2 large shallow baking trays with baking paper.
- In a large bowl, add butter and vanilla extract.
- Use an electric mixer to beat until light and creamy.
- In a separate bowl, add flour, icing sugar and custard powder. Stir to mix through.
- Add flour mixture to bowl with butter mixture.
- Stir to combine until a flaky dough is formed. You may find this easiest to do with your hands.
- Roll dough into approx 24 small balls and place on the baking trays. There will be more or less depending on the size you create.
- Using a fork lightly press the top of each ball to flatten it a little and create an indentation.
- Place in oven and bake for 20 minutes or so until biscuits are golden.
- Remove from oven, cool on trays for a few minutes then place on wire racks to cool completely
- In a small mixing bowl add butter and beat until light and creamy.
- add icing sugar in 3 or 4 batches and beat well after each addition.
- On half of the biscuits, spread the icing sugar on the flat surface.
- Top each biscuit with raspberry jam then sandwich together with the other biscuits.
For an extra raspberry burst, add 2 tbsp raspberry jam when making the icing sugar filling. This will add a subtle flavour as well as create a lovely pink filling.
