{"id":76339,"date":"2014-12-23T08:33:38","date_gmt":"2014-12-23T06:33:38","guid":{"rendered":"http:\/\/germistoncitynews.co.za\/?p=76339"},"modified":"2014-12-15T12:48:05","modified_gmt":"2014-12-15T10:48:05","slug":"take-trip-memory-lane-christmas","status":"publish","type":"post","link":"https:\/\/develop.citizen.co.za\/germiston-city-news\/news-headlines\/2014\/12\/23\/take-trip-memory-lane-christmas\/","title":{"rendered":"Take a trip down memory-lane this Christmas"},"content":{"rendered":"

Treat your taste buds to a trip down memory lane with these delicious old-fashion custard cookies.<\/p>\n

Preparation time:<\/span> 20 min<\/span><\/p>

<\/div>\n

Cooking time:<\/span> 12 min<\/span><\/p>\n

What will you need:<\/strong><\/p>

<\/div>\n

For the cookie dough:<\/strong><\/p>\n

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    175g of butter (at room temperature)<\/div>\n
    <\/div>\n<\/li>\n
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    1\/2 cup of icing sugar<\/div>\n
    <\/div>\n<\/li>\n
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    1 tsp of vanilla essence<\/div>\n
    <\/div>\n<\/li>\n
  • \n
    1 egg<\/div>\n
    <\/div>\n<\/li>\n
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    1 cup of cake flour<\/div>\n
    <\/div>\n<\/li>\n
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    3\/4 cup of custard powder<\/div>\n
    <\/div>\n<\/li>\n
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    1\/2 cup of corn flour<\/div>\n
    <\/div>\n<\/li>\n
  • \n
    1\/2 tsp of baking powder<\/div>\n
    <\/div>\n<\/li>\n
  • \n
    1\/4 tsp of salt<\/div>\n<\/li>\n<\/ul>\n

    For the custard butter icing:<\/strong><\/p>\n

     <\/p>\n

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      1 cup of icing sugar<\/div>\n
      <\/div>\n<\/li>\n
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      3 Tbs of custard powder<\/div>\n
      <\/div>\n<\/li>\n
    • \n
      100g of butter (room temperature)<\/div>\n
      <\/div>\n<\/li>\n
    • \n
      1 tsp of vanilla essence<\/div>\n
      <\/div>\n<\/li>\n
    • \n
      1 Tbs of water<\/div>\n<\/li>\n<\/ul>\n

      What to do next:<\/strong><\/p>\n

      For the cookies:<\/strong><\/p>\n

      Preheat the oven to 180 \u00b0C.<\/p>\n

      Use a mixer to beat the butter and sugar together until light and creamy.<\/p>\n

      Add the vanilla and eggs and beat until well combined.<\/p>\n

      Replace beater attachment with hook attachment.<\/p>\n

      Add the remaining ingredients and mix until well combined and a stiff dough is formed.<\/p>\n

      It may be a bit sticky, just pat with flour when removing from the mixing bowl.<\/p>\n

      Line a large baking tray with baking paper.<\/p>\n

      Roll the dough into 60 x half teaspoon size balls \u2013 make sure they all all the same size.<\/p>\n

      Use a small fork and press them with a fork.<\/p>\n

      Dust the fork with flour to prevent sticking.<\/p>\n

      Bake for +\/- 12 minutes.<\/p>\n

      Allow to cool on a cooling rack.<\/p>\n

      Once cooled, sandwich 2 cookies together with a bit of butter icing, continue with the rest.<\/p>\n

      For the custard butter icing:<\/strong><\/p>\n

      Place all the ingredients into a mixer, beat over high speed until well combined, light and fluffy.<\/p>\n

      combine and serve.<\/p>\n

      Recipe: Bits of Carey<\/span>.<\/p>\n

       <\/p>\n

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