Custard Shortbread

Custard Shortbread recipe

Custard powder is such an old school ingredient, I am not sure why I even still have it in my cupboard. We not a huge family of custard fans, but I always have it to hand. Its unused presence has brought about my Custard Shortbread recipe, and bloody hell it’s good.

Shortbread is my go-to quick and simple bake. It’s so good as an afternoon sweet treat, it’s a picnic star and makes the perfect partner to some juicy, summer fruit. I make mine in the food processor to get the soft butter and sugar beaten in record time; next in is the flour and custard powder giving your shortbread a golden, sweet tenderness. I baked mine in a rectangular baking dish for shortbread fingers, use a round one for wedges, or chill in a roll then just slice and bake into rounds, it’s up to you.

I’m not flattering myself here, but I can foresee a possible Delia Smith style world shortage of custard powder on the horizon, so you’d better stock up, just in case.

Adding the custard powder to your shortbread mixture brings so much to the party. Not only is it golden, it’s sweet, tender and with a hint of vanilla. The first batch of this I made didn’t last two hours, proving that you can never have enough of a good thing.

Start by pre-heating your oven to 150℃ fan assisted and by lining your chosen tin with baking paper. Next cream the softened butter and caster sugar until they’re lighter in both colour and texture.

Pour in the vanilla extract and mix again, then measure out the flour and custard powder, add to the butter mixture then briefly mix again until you have a soft dough.

Tip the dough into your lined dish and press to create a level surface.

Use a fork to prick the shortbread all over then bake for 35 to 40 minutes. The finished bake is ready when it’s just golden and firm. And smelling delectable.

Dust with plenty of caster sugar then, if you can bear to, and for ease of cutting, leave the shortbread until cooled. Then cut into fingers, or if you used a round tin, chunky wedges. Devour with a cup of tea, or pair with some summer fruit, to include one of your five a day.

Wait a bit longer than me to cut yours, I just couldn’t wait to finish photographing, and start eating.

The speed with which this Custard Shortbread got eaten, led a family Whatsapp exchange to find the main offender; needless to say it was George, fresh home from uni, who confessed to finishing it on the grounds that ‘it was just too delicious’. You have been warned.

Lucy x

Custard Shortbread recipe

Makes about 16 chunky shortbread fingers

You will need a food processor, stand mixer, or good strong arms and a lined baking tin or dish, my glass dish was approximately 20cm x 30cm, or use a 20cm round tin

225g soft butter

100g caster sugar

1 1/2 teaspoons vanilla extract

225g plain flour

100g custard powder

Caster sugar for sprinkling

Pre heat your oven to 150℃ fan assisted and line your chosen tin.

In your food processor, stand mixer or in a bowl with a wooden spoon, beat the softened butter and caster sugar until they’re much lighter in colour and texture. Add the vanilla extract then beat again.

Mix in the flour and custard powder until you have a soft dough. Tip into your lined baking dish, press into the base and sides until you have a level-ish surface. Use a fork to prick a few holes in the shortbread, then bake for 35 to 40 minutes. The bake is ready when it’s firm and only just turning slightly golden.

Leave to cool almost completely before cutting into generous fingers, or squares. Your custard shortbread will keep nicely in a tin for at least a week, if you hide it well.