Marcus Wareing's Nutmeg and Custard Cream Yo-yos
Ingredients
- 150g unsalted butter softened
- 40g icing sugar sifted
- 2tbsp custard powder
- 165g plain flour
- 1 nutmeg
- 80g unsalted butter softened
- 75g icing sugar sifted
- 2tbsp custard powder
Accompaniment
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Description
Spoil yourself and your guests with a helping of sweet nutmeg treats.
Method
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1
Preheat the oven to 170C/150C fan/ 325F/gas 3.
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2
Cream the butter and icing sugar together until light and fluffy.
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3
Sieve the custard powder and flour together, then mix into the creamed butter.
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4
Roll the dough into a sausage shape, approximately 4cm in diameter, and wrap it tightly in clingfilm.
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5
Refrigerate for 30 minutes until firm.
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6
Slice the dough into 24 slices and lay them on a baking tray lined with lightly greased baking paper.
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7
Grate the nutmeg over the top of the biscuits.
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8
Bake for 15-20 minutes until pale golden.
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9
Leave to cool on the baking tray.
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10
For the filling, cream all the ingredients together until light and fluffy.
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11
When the biscuits are cold, sandwich them together with the filling.
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12
Leave to set for 30 minutes.
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13
Store in an airtight container for up to three days.
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