At the risk of sounding like a complete hypocrite, I’m just going to let rip and get something off my chest today, we’re all friends here right?
Here goes….what is up with people who take photos of food in restaurants? I know, I know, I take photos of my own food and post them on the world wide interweb for every person to gawk at…or not, but I do not take photos of food at restaurants.
Ok wait, I’ll be completely honest with you. I’ve done it once. It was at the Fat Duck. One time experience. Dishes like being at the theatre, how could I not. You gotta pay that surely. One time, one time only folks.
But everywhere I go these people have their iPhones and SLR’s with their macro zooms out snapping pictures of every dish put in front of them and talking like they’re the next restaurant critic for the new york times. What happened to just living in the moment, enjoying the experience and deciding is this delicious or is it not.
Talking about delicious, these biscuits are just that. Delicious. Here are some photos I took of them…
Adapted from Masterchef Australia
I had 17 melting moments using this recipe, all of them amazing…
what you need:
- 180 g (6 oz) unsalted butter, room temp
- 60 g (2 oz) icing sugar
- 60 g (2 oz) custard powder
- 1 tsp baking powder
- 180 g (6 oz) plain flour
For the buttercream filling:
- 100 g (3.5 oz) unsalted butter, room temp
- seeds from 1 vanilla pod or you can use 1 tsp vanilla extract
- 1 cup icing sugar, sifted
what to do:
Preheat oven to 180C/350F and line a tray with baking paper (you may need two)
In your mixer, using the paddle attachment cream the butter for a couple of mins and then add the icing sugar and custard powder and mix until combined.
Sift the flour and baking powder together and then add to the butter mixture and mix until combined.
Roll the dough into small balls, I did mine at about 13 g which as a heaped teaspoon. Lay the biscuits on the baking paper, allowing approx 4cm/1.5in between each one to allow for spreading.
Take a fork and with the prongs, push down gently on the top of each biscuit to flatten slightly and make indents. Bake for 14 mins then let them cool on the baking tray for 5 mins before transferring to a wire rack to cool completely before filling with buttercream.
To make the buttercream, in a bowl mix together the softened butter, icing sugar and vanilla until well combined. Place in piping bag and pipe onto biscuits and gently push down the two biscuits to secure.
Dust biscuits with icing sugar.