Custard Kisses

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3.33/5 (3)


  • 175g Softened Butter
  • 50g Golden Caster Sugar
  • 50g Icing Sugar
  • 2 Egg Yolks
  • 2 Tsb Greens Vanilla Powder (or 2 Tsp Vanilla Extract)
For the Custard Filling:
  • 100g softened butter
  • 140g icing sugar, sifted, plus a little extra
  • 2tbsp Greens Custard Powder
  • Few Drops of Greens Yellow Food Colouring


  • Heat oven to 200C/180C fan/gas 6.
  • Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches.
  • Roll out thinly on a floured surface, then use a standard 30cm ruler as a template to cut the dough into small, even squares.
  • Do this by starting with the ruler flush with one side and cutting along the length of it.
  • Repeat across the width of the dough, then do the same from the top down.
  • Transfer to baking sheets and bake for 8-10 mins until golden.
  • While the biscuits cool, mix the butter, icing sugar, custard powder and food colouring, if you have any.
  • Pipe or spread a little icing onto a biscuit, then sandwich with 1 or 2 more biscuits.
  • Repeat until all the biscuits are used, then dust with a little more icing sugar.

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