175g butter, softened
½ cup icing sugar, sifted
1 ½ cups plain flour, sifted
¼ cup custard powder, sifted
Icing sugar, extra, for dusting
80 g butter, softened
2/3 cup icing sugar, sifted
Pink food colouring/strawberry essence
Preheat oven to 160˚C or 140˚C fan-forced.
Place the butter and sugar in the bowl of an electric mixer and beat for 10-12 minutes or until pale and creamy. Add the flour and custard powder and beat until a smooth dough forms. Roll teaspoonfuls of the mixture into balls and place on baking trays lined with non-stick baking paper. Press with a fork to flatten and bake for 15-18 minutes or until light golden. Allow to stand and cool completely. To make the icing, place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Add a few drops of food colouring and strawberry essence. Mix well. Spread half the biscuits with the icing and sandwich with remaining biscuits. Dust with the extra icing sugar to serve. Makes 12.