Today I made the most delicious biscuits, seriously, I know that doesn’t sound very modest, but they were really yum, like you you won’t be able to stop at one yum. They are from Marcus Wareling’s book: Nutmeg and Custard.

There are lots of great recipes and I of course chose a nice and easy biscuit recipe.

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I chose Nutmeg and Custard Cream Yo Yos, and my first job was to google what a Yo Yo as the only Yo Yo I am familiar with is the plastic toy on a string from the 80s . And basically they are a light crumbly biscuit with a creamy filling.

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They certainly don’t look as good as they do in the book but hey that is because I made them, and the taste is what matters.

So what did I do? First I creamed butter and icing sugar until fluffy. Then I sieved  some flour and custard powder together and mixed it into the creamed mixture.

I then very unsuccessfully rolled the dough into a sausage shape, wrapped it in clingfilm and put it in the fridge for 30 mins

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No comment…

Once chilled I cut the dough into 20 slices (book says 24 but as I said before my sausage shaping wasn’t as good as the professional – by far. And they certainly weren’t very circular.

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Then I grated some nutmeg over the top and baked in the oven for about 15 mins until just golden.

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Then I made the filling by mixing softened butter, icing sugar and custard powder. Once the biscuits were cooled I sandwiched the biscuits together with the cream.nutmeg-and-custardl

And yes they look like a child made them.

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But for a first attempt I am happy.

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The biscuits are really melt in your mouth crumbly, like a vienesse  biscuit, the nutmeg is a nice twist, although I think I was a bit stingy with it so next time I will add a bit more, and the cream is really lovely, not too sweet, it has made me decide I do not have enough custard flavoured foods in my life.

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These are going in my recipe book, some practice with my sausage shaping – giggle giggle – and then I am sure these will be perfect.

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Sincerely, Paula