I found a recipe for these Custard Cherry Biscuits on Flickr. I was paging through some photos using Google search and saw the photo. Visiting the website that the photo is on provided a recipe as well. It all looked very simple, so I thought I would give it a try.
The result turned out quite well. The biscuits taste very nice. I did add a little milk to the mixture as it seemed just a little dry. That may be because I didn’t convert the ‘cup’ measures to more precise grams. I will add that instruction to the recipe below. I also used Morello glace cherries as I prefer the flavour of those to the normal glace cherries.
I should also mention that the recipe indicates that the mixture will spread in the oven. That didn’t really happen to mine, very much at all. But the result is certainly very tasty.
- 250g unsalted butter, chopped, at room temperature
- ½ cup icing sugar, sifted
- 2 cups plain flour, sifted
- ½ cup custard powder, sifted
- 15 glacé cherries, halved
- 1 tbsp milk, to be used if the mixture seems too dry.
- Preheat oven to moderate, 180°C. Lightly grease and line 2 baking trays.
- In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Gradually fold in flour and custard powder until combined.
- Roll level tablespoons of mixture into balls. Arrange on prepared trays, leaving 4cm space between each biscuit (this allows for spreading). Flatten lightly with a fork. Press cherry halves, cut-side down, onto each biscuit.
- Bake for 12-15 minutes until golden. Cool on trays.
Biscuits will be soft when removed from oven, but will harden on cooling.