My Weekly Love | The Primrose Bakery Book

This week it's been half term and I've tried to do some more baking. A while ago I was kindly given this beautiful book for my birthday and I love it. I own quite a few baking books, but this one is by far my favourite. The Primrose Bakery was set up by two lovely ladies with a passion for baking and it's become very popular. The Primrose Bakery can be found in Primrose Hill or Covent Garden, London.

The pages are beautiful with cute pastel colours and girly fonts. The pictures are gorgeous with pages of delicious bakes to try. 

I decided to show you one of my favourite recipes from the book.

Melting Moments

For Biscuits

200g unsalted butter, softened

190g icing sugar, plus more for dusting

155g plain flour

140g cornflour

1/2 tsp baking powder

For The Filling

2 tbsp custard powder

100g unsalted butter, at room temperature

150g icing sugar, sifted

2-3 tbsp water

Preheat the oven to 180 degrees celsius/gas mark 4. Line 2 baking trays with baking paper.

For the biscuits, sift all the dry ingredients together in a bowl, add the butter and mix well with an electric hand mixer.

Using your hands, roll tablespoonfuls of the mixture into about 24 small balls. Place the balls on the baking trays, leaving a space of about 5cm between each one. Gently press down on the top of each biscuit with a fork to flatten them so they are almost doubled in size.

Bake for about 9 minutes, until they are a light golden brown. Don't overcook them or they will become too crispy.

For the custard filling, mix the custard powder, butter and icing sugar in a bowl, using an electric hand mixer, and gradually add the water until the desired spreading consistency is reached.

Using an icing spatula or flat-edged knife, spread a small amount of icing on the flat side of a biscuit and sandwich together with another biscuit. Repeat with the remaining biscuits and dust with icing sugar, to finish.

These are best eaten on the same day they are baked, but will keep for 2-3 days in an airtight tin or wrapped in clingfilm and stored at room temperature.

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