It’s always heartbreaking and frustrating when I recipe dosent turn out just the way you wanted. And although I must admit these melting moments do look scrumptious – they’re not what I wanted.
You see, this recipe is not a first for me. It’s one of the few recipes which I attained from an acctual cookbook. I frequently return to it because it turns out somewhat right everytime, and always tastes good.
Last Weekend, I had a sudden urge for a delicious, gob-stopping, buttery biscuit crammed with icing – I immediatly turned to these cookies. I halved the recipe, and produced five – perfect – lovely plump creamy biscuits, the combination of custard powder and flower caked my mouth as I munched. Enough to satisfy my craving after I devoured three of them. There was still something missing though. The lemon icing simply wasn’t enough, so I decided to make the cookies again, this time adding lemon zest to both the biscuit dough and the icing. This produced a lovely lemony treat – but my cookies were not what I had in mind.
My mum looked at me like I was mad as I stood infront of the oven telling the cookies how much of a fail they were – rightly so I suppose, because they looked alright, and they tasted fine too. But they werent the replica of what I had made the previous week, and my craving for those lovely plump melting moments went un-satisfied, dispite still eating two of them.
You – like my mum – are probably struggling to see what I mean, but if you had experienced the cookies, you would understand. I think maybe the cookies were slightly too buttery this week, which caused a flatter, more buttery cookie -or maybe it was a result of the lemon zest. I don’t really know, but they werent what I wanted.
However, I will not abandon the recipe. Sooner or later the inkling for a melting moment will return, and I shall keep you posted on the results.
Biscuits: (recipe from the Biscuit and Slice Bible)
190g softened butter, 1/3 cup sugar, 1 cup plain flour, 1 cup custard powder, pinch of salt, 1/2 teaspoon vanilla extract (and I added about 2 tablespoons of lemon zest).
Preheat oven to 180 degrees (celcius). Lightly grease a baking tray.
Cream butter and icing sugar untill light and fluffy. In another bowl, sift flour, custard powder and salt. Add to creamed mixture with vanilla to form a soft dough.
Bake for 15-20minutes, untill lightly golden.
Once cold sandwich biscuits together with lemon flavoured butter icing.
Butter icing (lemon variation)
125g softened butter, 2 cups icing sugar, 1 -2 tablespoons warm lemon juice, 2 teaspoons lemon zest (optional).
Cream the butter in a bowl. Gradually add the icing sugar, alternating with the lemon juice, untill soft and creamy. Beat in the lemon zest if using.