Australian Mother’s Day is coming. I would like to dedicate this biscuit recipe to my mother-in-law, and I think this would be a good gift idea for your mother too. One of my colleagues brought these biscuits to work recently. As soon as I tried one I said “May I have a recipe please?”. Trying a new recipe is one of my favourite things to do. This recipe doubles up from the original recipe. It makes around 50 single biscuits (25 if you pair them together and put the filling in the middle), but this recipe just uses single biscuits with icing on top. Trust me 50 are not too many! These are small biscuits which melt in your mouth and will be gone so quickly. I thank my colleague for her recipe. Now she has moved overseas so she hasn’t tried my biscuits yet, but I hope she will give me a good

score.

Ingredients (~50 biscuits or 25 if paired)

•180g butter at room temperature
•1.5 cups of plain flour
•4 tbsp icing sugar
•5 tbsp of custard powder

1. Cream butter and icing sugar, then add sifted flour and custard powder. Mix well.
2. Form into balls. I use 5g each, but you can make it bigger.
3. Place onto greased oven trays and press with a fork to form biscuits. Bake at 160*C for about 8 minutes (adjust depending on the oven)
4. Leave it to cool and top with lemon icing.

Lemon Icing : Use a cup of icing sugar and gradually add lemon juice until you get the right texture (see the picture – when you lift the spatula the mix slowly runs down).