I found these cookies from Kathryn at London Bakes when she guest posted for Lindsay and Taylor from Love and Olive Oil. I finally decided to make these awesome little cookies after seeing the new Winnie the Pooh trailer.
Why does that silly ol’ bear have anything to do with this? Well, you see, I’m quite the classic Disney fan buying all the movies on DVD as they get re-released (I selectively pick from the new movies). And since Winnie the Pooh is a British book and Christopher Robin is voice by a little British boy I thought of these cookies. Or I thought of these biscuits? I’m not sure what the difference between American “cookies” and UK “biscuits” is. Anyone know?
It was much faster thought process in my mind; I had had about 6 cups of coffee. So while bouncing around my kitchen singing “When I up down, touch the ground..” I made these cookies, which go perfectly with Winnie the Pooh even if they don’t have honey in them.
The original recipe calls for a “custard powder”…which I have never heard of. Is it even sold in the US? Luckily, Kathryn gave the equivalent in cornstarch and vanilla extract. The recipe also calls for superfine sugar, but please, don’t go rush out and buy some superfine sugar. Just pulse some of your regular sugar in your handy dandy food processor.
I had to change the filling since I decided to not read the directions I mixed things together wrong and I had to chuck out the butter filling. But as luck would have it I had about a cup of heavy whipping cream left over from something else and made a whipped cream filling with some lemon extract cause I lacked actual lemons and added some yellow food coloring cause I like playing with them.
On the first day, the cookies are crunchy and flakey like shortbread cookies and the filling would squish out between the layers and had a slight lemony flavor. But by the second day the cookies were much softer from sitting with the filling in them overnight and the lemon flavor had grown stronger. I liked them better on the second day since they seemed to crumble and melt in your mouth and the lemon flavor was stronger but not overwhelming.
They’d be perfect on a hot day, for afternoon tea, or for a picnic which is when my sister, almost-brother-in-law and friend ate them after picking olallieberries.
Lemon Custard CreamsFrom London Bakes (slightly adapted)
For the biscuits:
1 stick (1/2 cup) unsalted butter
1/3 cup superfine sugar
1 cup all-purpose flour
8 tbsps custard powder (or 8 tbsps cornstarch and 1 tsp vanilla extract)
1 teaspoon of vanilla extract
1 cup heavy whipping cream
A few drops of vanilla extract
1-2 tablespoons sugar (you can add more if you want it sweeter)
2 teaspoons lemon extract
Preheat your oven to 350. Line a cookie sheet with parchment paper.
In the bowl of your stand mixer, with your paddle attachment cream the butter and sugar together until light and fluffy. Add in vanilla (a total of two teaspoons!). Slowly mix in flour and cornstarch until combined.
Move dough to a well floured surface and roll the dough out to about 1/4 inch thick. Using whatever cookie cuter you like, cut out the cookies making sure to have an even number. I rerolled to dough once to get more cookies. You could even just cut the dough into squares if you wanted to get the most out of the dough.
Bake for about 10 minutes or until the cookies are golden brown. Allow to cool on the cookie sheet for a few minutes then transfer to a wire cooling rack.
For the filling, whip the heavy whipping cream in a stand mixer fitted with the whisk attachment. While whipping sprinkle the sugar over the cream and add in the vanilla and lemon extracts. After the cream has been fully whipped to stiff peaks, either put the filling in a piping bag and pipe the filling on to the cookies or place a heaping tablespoon on one half of the cookies.