Custard Biscuits with Jam and Orange Icing

If you like YoYo biscuits or melting moments, you will absolutely devour these.

As usual I’ve tweaked the original recipe as I wanted to highlight the citrus flavour a bit more.

You’ll need (for the biscuits):

  • 250g unsalted butter
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange juice
  • 2 cups plain flour (sifted)
  • 1/2 cup custard powder (sifted)
  • 1 teaspoon baking powder (sifted)

You’ll need (for the Orange Icing):

  • Zest of one Navel Orange
  • 1 tablespoon orange juice
  • 50g softened unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup icing sugar
  • 2 tablespoons jam (I used strawberry)

You’ll need: (for the jam filling)

  • 1/2 cup jam of your choice (I used raspberry)

Method (for biscuits:

Cream butter, sugar, vanilla extract and orange juice together until creamy. Add flour, custard powder and baking powder tablespoon by tablespoon while running the mixer. Roll the dough out into smaller balls. If it’s too sticky, dust your hands with plain flour.

Press the balls lightly on to a baking sheet, bake in a preheated oven at 160 degrees for about 10 minutes. You just want the first hint of colour on them. When they’re cooked, remove from oven and carefully transfer to a wire rack. They will crisp as they cool.

Method (icing):

Whisk all the ingredients together until smooth. Place in fridge to cool and thicken.

Method (jam):

Heat jam in a pot and keep stirring. Once it’s bubbling, pour into a bowl and allow to cool. This makes the jam thicker, stickier and less runny.

Method (assembling biscuits):

Divide biscuits into 2 piles. Spread a thin layer of jam on the underside of one set of biscuits. Spread icing on the underside of the second set of biscuits. Arrange biscuits with filling side up on a tray and place in fridge for about 20 minutes. This will allow the jam and icing to set. Once the filling is set, sandwich biscuits together, serve with tea or coffee. Enjoy!

Click here for printable version.

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