Butterscotch Creams

This is a riff on Nigella Lawson's custard cream recipe but using Angel Delight powder instead of custard powder. If butterscotch isn't your thing then there are a bunch of other flavours you could try instead. Texture wise, think feather light shortbread and the buttercream filling is delicious. These look a little plain but certainly make up for it in flavour. If you don't have a food processor it doesn't matter, you can use a traditional mixer or a wooden spoon. The food processor just speeds the whole thing up.


For the biscuits

175g plain flour

3 tbsp angel delight

1 tsp baking powder

50g unsalted butter

50g Trex or other vegetable fat

1 tbsp caster sugar

1 egg

For the icing

Remainder of the packet of angel delight

1 tsp boiling water

100g icing sugar

50g unsalted butter at room temperature


Put the flour, angel delight and baking powder in a food processor. Pulse to mix. Add the butter and Trex in small pieces and pulse to create a breadcrumb like texture.

Tip in the sugar and pulse again, add the egg and keep the food processor running, it should clump into a ball. If its still looking crumbly, add a splash of milk down the funnel. Put the dough in an airtight container and put it in the fridge for 20 minutes.

Pre-heat your oven to 180 degrees C and line two baking sheets with greaseproof paper.

Roll out the dough on a lightly floured surface to 4mm thick, dip your cutter in some flour and aim to get 20 biscuits out of the dough. More is a bonus. Put the biscuits on your baking sheets and bake for 15 minutes.

To make the butterscotch cream filling, use your food processor again. Put the icing sugar and angel delight into the processor and pulse to mix. Then add the butter and mix until smooth, add the teaspoon of hot water and pulse again. You should have a spreadable consistency.

When the biscuits are cool, sandwich the biscuits together generously with the cream filling and enjoy!

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