A re-do on the old school Custard Creams that we had when we were little and that never tasted of much, but always seemed like a good idea.
These are crisp and full of flavour with a fab fruity, creamy filling that makes them so good. If you didn’t have your childhood filled with a version of these, you need to start now.
- 1 cup buckwheat flour
- ¼ cup ground almonds
- 3 tbsp rice syrup
- pinch salt
- 4 tbsp cornflour
- ½ tsp vanilla powder
- 100g butter, melted Filling
- ¾ cup soaked cashews
- 2 passion fruits
- 2 tsp rice syrup
- 1 tbsp vanilla extract
Preheat oven to 170.
Tip the flour, almonds, salt, vanilla powder and cornflour into a bowl. Add the melted butter and mix together until combined.
Form a large ball and roll out with a scattering of flour on the surface and the rolling pin to prevent sticking.
Roll out the dough until roughly 4mm thick. Then cut into small rectangles, using the lid of a mustard or spice tin, or whatever you have to hand!
Place the biscuits on a lined baking sheet and bake for 8-10 minutes or until golden brown. Quickly lift the biscuits onto a wire rack and leave to cool whilst you make the filling.
Add all the cream filling ingredients to a food processor and blend for 4-5 minutes until really smooth.
Then spread the filling onto the underside of one biscuit, cover with another and sandwich together. Enjoy!