Buttery, crumbly, rich, creamy, melt-in-your-mouth shortbread. This is it.
Chocolate-Drizzled Custard Shortbreads
250g unsalted butter, softened
1/2 cup icing sugar, sifted
1 tsp vanilla extract
1 3/4 cups plain flour, sifted
1/2 cup custard powder, sifted
Preheat oven to 180 degrees C and line two baking trays with grease-proof paper. Cream butter, sugar and vanilla. When colour lightens, mix in flour and custard powder. Roll teaspoon sized amounts of the mixture into balls and place on the trays. Press each ball down a little before putting in the oven. Bake for 10-12 minutes. When cool, drizzle melted chocolate across the top of the biscuits.