Rhubarb & custard sandwich biscuits

A plate of food with a fork and knife Baking Recipes

Preparation and cooking time

  • Prep:30 mins
  • Cook:35 mins
  • plus cooling, chilling and optional overnight setting
  • More effort
  • MAKES 16

Combine two retro treats in one delicious bite. These rhubarb and custard biscuits have a jammy centre, to bring a touch of nostalgia to an afternoon tea or bake sale

Nutrient Unit
kcal 237
fat 10g
saturates 6g
carbs 34g
sugars 19g
fibre 1g
protein 2g
salt 0.1g

Ingredients

  • 175g unsalted butter , cubed
  • 50g caster sugar
  • 50g icing sugar
  • ยผ tsp fine sea salt
  • 250g plain flour , plus extra for dusting
  • 50g custard powder
  • 2 egg yolks
  • 1 tbsp vanilla bean paste
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For the rhubarb jam filling

  • 200g rhubarb , trimmed and chopped
  • 200g caster sugar
  • ยผ lemon , juiced

Method

  • STEP 1

To make the jam, put the rhubarb, sugar and lemon juice in a pan over a medium heat. Bring to a simmer and cook for 15 mins, or until the rhubarb has broken down and released its liquid. Blitz using a hand blender until smooth, then simmer for another 5-10 mins until thick and jammy. To test itโ€™s ready, run a wooden spoon over the base of the pan โ€“ it should leave a trail rather than filling in straightaway. Leave to cool (it will set more as it does), then chill until ready to use. Will keep in a sealed container or jar in the fridge for up to one week.

  • STEP 2
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To make the biscuit dough, put the butter, both sugars and salt in a food processor and pulse a few times to a coarse paste. Scrape down the sides, then add the flour and custard powder and pulse again to a damp, sandy consistency. Add the egg yolks and vanilla and pulse again until the dough comes together into a ball. Add ยฝ-1 tbsp water to bring it together, if needed. Tip the dough out, then wrap and put in the fridge to chill for at least 30 mins.

  • STEP 3
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Roll the dough out on a floured surface to a 5mm thickness. Stamp out as many biscuits as you can using a 6mm round cutter โ€“ you should get about 32 in total.

  • STEP 4

Cut circles or hearts out of the centres of half the biscuits using the wide end of a plain piping nozzle (about 1.5cm), or a small heart cutter. Transfer all the biscuits to lined baking sheets, then transfer to the fridge and chill for 15 mins. You can also cook the cut-out shapes to make mini biscuits โ€“ if doing so, put these on their own baking sheet.

  • STEP 5
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Heat the oven to 200C/180C fan/ gas 6, then bake the biscuits for 8-10 mins until golden (5-6 mins for the mini biscuits). Put on a wire rack and leave to cool completely.

  • STEP 6

Transfer the jam to a piping bag, snip off the end, and pipe a small layer of jam onto the plain biscuits (those without the centres cut out). Or, use a teaspoon. Spread the jam out โ€“ it may squidge out of the sides when sandwiching the biscuits, so donโ€™t go too far to the edge.

  • STEP 7
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Sandwich the remaining biscuits over the jam (donโ€™t press down too firmly), then transfer to an airtight container in a single layer and leave to set overnight. This ensures the jam wonโ€™t leak when you bite into them, but they can be eaten straightaway if you canโ€™t resist. Will keep in an airtight container for up to three days, but the biscuits will start to soften over time.

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