Thursday, 13 October 2016

Jam and Custard Shorties

What an unusual recipe I unearthed from an old book. Not a biscuit nor a cake. Almost halfway between them I guess. You could describe it as a rich moist cakey version of shortbread, it uses custard powder to give it that lovely comforting taste, then you cut and mould it to place in shallow patty tins, giving a little hollow space for a dob of any jam you fancy. I have used my homemade loganberry. It was such a good year for this delicious fruit.

6 oz plain Flour
½ level teaspoon of baking powder
2 oz custard powder
4 oz butter
2 oz caster sugar
1 egg yolk
Jam of your choice

Pre heat your fan oven to 200C and lightly butter a 12 hole shallow ish bun tin [not a muffin tin]

In a medium bowl, rub the butter into the flour, custard powder and BP, until it resembles fine breadcrumbs, add the caster, mix well, then bind with the yolk. You need a shortcrust pastry like consistency. Lightly press together until just smooth then cut into 12 and roll out each piece to about ¼ inch thickness. Using a plain edge cutter, cut into neat rounds to fit the patty tins then place a little jam in the formed hollows.

Bake for about 14-15 mins. Just so yummy and very different. Deserves a dollop of clotted cream on the jam! My husband could not wait for them to cool properly and assured me they are lovely warm!

Equally yummy the next day too. A brilliant find.

PS - Fill with mincemeat at Xmas!!!!! Can’t wait too try that.

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