Chez Luce

Kitchen adventures on Wandsworth Common

Rhubarb and Custard reunited April 11, 2010

Filed under: Uncategorized — chezluce @ 12:11 pm
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Recipe: Melting Moments

 


You may remember some time ago I made some rhubarb sorbet to celebrate valentine’s day. Well, the poor sorbet has been dwindling away since then, and although it has been served with a few desserts, including one of it’s very best friends panna cotta, it refused to give up the ghost. Until now, that is.

Rhubarb has been reunited with it’s oldest friend, custard, in these beautiful buttery melting moments.

The custard gives the biscuits a lovely sunny yellow colour, and they literally melt in the mouth. Rather unfortunately for our arteries, the two of us managed to finish the batch of melting moments, together with all the remaining rhubarb sorbet, within one day. And if that isn’t recommendation enough, I don’t know what is.

 




 



 


Melting Moments

From homelife.com.au

125g butter, softened
3/4 cup (115g) plain flour
1/4 cup (45g) icing sugar mixture
1/3 cup (50g) custard powder

 


Preheat oven to 160°C. Line 2 oven trays with baking paper. Use an electric mixer to beat butter until pale and creamy. Add the flour, icing sugar and custard powder and use a wooden spoon to stir to combine.
Use your hands to roll teaspoonsful of the dough mixture into balls. Place the balls 3cm apart on the lined trays. Use a fork dusted in icing sugar to gently flatten. Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through.
Remove from oven and set aside for 30 minutes to cool.

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3 Responses to “Rhubarb and Custard reunited”

  1. youngwifey Says:

    Your biscuits look like they turned out perfectly!

  2. Mary Says:

    Those are beautiful! I’ve never made cookies with custard powder, and in fact have never bought it because I didn’t think I’d use it all. I may have to reconsider, as these sound great, and anything that goes with rhubarb is okay with me!


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