Custard Dodgers

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Directions

• Line a baking sheet with parchment paper and set aside. 
• In a bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of custard powder, 1/4 teaspoon of salt and 1/4 teaspoon of baking soda and set aside. 
• In a separate bowl, cream together 1/2 cup plus 2 tablespoons of unsalted butter (room temperature) and 1/4 cup of powdered sugar. Next, add 1 teaspoon of vanilla extract, 1/4 teaspoon of almond extract and 2 egg yolks (room temperature). To this, sift in the dry ingredients and mix until combined. Flatten the dough into a disc and place it between two pieces of parchment paper. Roll the dough out until it is about 1/8-inch in thickness. Refrigerate for 30 minutes. 
• Preheat oven to 350°F. Remove dough from the refrigerator. You will need (ideally) a 2-inch round cookie cutter and a 3/4-inch round cutter. Cut out as many 2-inch circles as you can and place them on the parchment-lined baking sheet. Count how many cookies there are and cut out a 3/4-inch circle from the center of half of the cookies. Sprinkle with a bit of granulated sugar and bake for 12 to 18 minutes. You want them to be firm on the top and lightly golden in colour. Remove from the oven and place on a cooling rack. 
• For the filling, combine 5 tablespoons of unsalted butter (room temperature), 2 teaspoons of Bird’s custard powder, 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Whisk until well combined.
• When the cookies have completely cooled, spread the filling on the biscuits without a hole. Next, put an inch-wide circle of raspberry jam (seedless) on top of the filling and place the biscuits with the hole on top.