I baked Nigella's Custard Cream Hearts substituting Bird's custard powder with Australian made Foster Clarks. The pattern was made using a decorative wheel tool which I gently rolled along the edges, finished with a X in the centre (sending a kiss to each person who ate it!). I sandwiched each biscuit with custard cream, dusted each with vanilla scented icing sugar and took this picture in the gentle morning light of late summer on my verandah in my home in Canberra, Australia.
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