How to Make Yummy Vickys Custard Creams / Yo-Yos / Melting Moments GF DF EF SF NF

Vickys Custard Creams / Yo-Yos / Melting Moments GF DF EF SF NF. Brown the minced beef and drain off the fat. Delicious custard melting moments that just crumbles and melts in you mouth even before you have time to say YUM! Pumpkin Spice Buttermilk Cake with Cinnamon Cream Cheese Frosting

Custard flavoured melting moments biscuits with honey custard icing. Golden syrup melting moments with rum buttercream. Package these gorgeous melting moments in cellophane bags with ribbon and give to your favourite people. You can have Vickys Custard Creams / Yo-Yos / Melting Moments GF DF EF SF NF using 12 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vickys Custard Creams / Yo-Yos / Melting Moments GF DF EF SF NF

1. It's of Cookie Dough.
2. You need 175 grams of gold foil-wrapped Stork margarine.
3. It's 50 grams of icing sugar / powdered.
4. It's 150 grams of gluten-free flour or 175 grams plain flour.
5. Prepare 50 grams of custard powder* see note.
6. Prepare 1 tsp of baking powder.
7. It's 1/2 tsp of vanilla extract.
8. You need of Filling.
9. It's 60 grams of Stork.
10. It's 115 grams of icing sugar.
11. It's 2 tbsp of custard powder.
12. It's 1/2 tsp of vanilla extract.

Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. Sieve the custard powder and flour together, then mix into the creamed butter. For the filling, cream all the ingredients together until light and fluffy. Incidentally, Melting Moments can also be crescent shaped with the ends dipped in melted chocolate.

Vickys Custard Creams / Yo-Yos / Melting Moments GF DF EF SF NF step by step

1. Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper.
2. Cream the margarine and sugar together.
3. Stir in the flour, custard powder, baking powder and vanilla until you form a dough.
4. Roll into balls and place on the baking sheet. You'll get around 24 x 1 inch sized balls.
5. Flatten with the back of a fork.
6. Bake for 12 -14 minutes then let cool on a wire rack.
7. To make the filling, cream the margarine until soft then beat in the sugar, custard powder and vanilla.
8. Spread on one cookie then sandwich another on top, repeating for all.
9. Custard powder is simply cornstarch with a touch of yellow colouring and a little almond or vanilla flavouring. If you can't find custard powder in the shops just use the same quantity of cornstarch and add an extra 1/2 tsp vanilla.

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