EASY

SERVES 24
PREP TIME 45
COOK TIME 45

Ingredients
Biscuits
87.5 g butter (softened)
100 g Huletts Castor Sugar
1 XL egg
2.5 ml vanilla essence
250 g cake flour (sifted)
5 ml baking powder

Milk Tart Filling

560 ml milk
2 eggs
100 g Huletts White Sugar
60 ml cornflour
30 ml flour
A pinch salt
8 g butter
½ tsp vanilla essence
Cinnamon for dusting

Method
Biscuits
1. Preheat the oven to 180˚C.
2. Grease and line a baking tray.
3. Cream the softened butter and castor sugar together.
4. Add the eggs and vanilla essence.
5. Stir in the sifted flour and baking powder.
6. Wrap the dough in cling film and let rest for 30 minutes in the fridge.
7. Roll the dough into even shaped balls about the size of a whole walnut.
8. With your thumb or a teaspoon, make a well in the centre of each ball.
9. Bake for 15 minutes or until golden brown.

Milktart Filling
1. Bring the milk to the boil.
2. Beat the eggs well and then add the sugar, cornflour, flour and salt.
3. Mix well.
4. Slowly pour the boiling milk into the mixture, stirring continuously.
5. Return the mixture to the stove and stir well until it thickens.
6. Add the butter and vanilla essence.
7. Remove from the heat, cover with cling film and allow to cool to room temperature.
8. Then place in a piping bag and pipe a teaspoonful into the well of each biscuit.
9. Dust with cinnamon.