Granny's homemade custard biscuits recipe

Put the flour, icing sugar, baking powder and grated lemon peel into a bowl. Mix everything with a fork and then add the butter. Knead the ingredients with your hands until obtaining a sandy consistency.

Add the egg and knead the pastry initially with a fork, then with your hands. Once you have a smooth and homogeneous consistency, form a ball, wrap it in cling film and place it in the fridge for 15 minutes.

Place the dough on a lightly floured work surface and roll it out with a rolling pin until it is half a centimetre thick.

Place some pine nuts on the shortcrust pastry and press down on them. Form the biscuits using a glass or a pastry cup with a diameter of about 5 cm. Transfer them to a baking tray with baking paper and bake in a static oven at 180°C for 15 minutes. When they are cooked, take them out of the oven and let them cool.

Put the milk in a small saucepan and warm up. In another saucepan, place the egg yolks, sugar, cornstarch and vanilla extract. Whisk everything together and then add the hot milk.

Cook the cream until it reaches a thick consistency. Immerse the saucepan in cold water and quickly lower the temperature to a more velvety consistency.

Using a piping bag, fill the biscuits, creating a 'Sandwich' of shortcrust pastry filled with cream. Sprinkle with icing sugar and enjoy!