Nigella’s Custard Cream Hearts are full of nostalgia for me, as my Scottish-born mother used to make a very similar biscuit with custard powder too! Using vegetable shortening (Copha, a coconut oil version, used here in Australia) is something new to me, but it makes for the most delicious crispy biscuit! I love Nigella’s speedy and ingenious use of the blender. I used my Thermomix, just dumping everything in and whizzing for about 10 seconds! I added raspberry paste and pink vegetable colouring to the custard cream filling as a nod to my childhood version, which we called ”Pink Biscuits”! Thank you for modernising my trip down memory lane, Nigella!
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