1. Cream the butter and icing sugar until light and fluffy; add the sifted self-raising flour and custard powder and mix to a firm dough; fold in the slivered almonds (if using). 2. Taking a teaspoonful of the mixture, roll into balls and place onto a baking paper lined oven tray; press lightly with the back of a fork (see TIP below) and bake in a preheated oven at 180°C/350°-375°F/4-5 gas mark for 10-12 minutes. 3. Make the butter cream by beating the butter and icing sugar together until the mixture is light and fluffy; add 1-2 drops of food colouring (if using) to make the cream pale pink; join the biscuits together with butter cream. 4. TIP: When making the pattern with the fork, dip the fork in plain flour to prevent it sticking to the biscuit mixture. ---------------------------------------------------------------------------
Nutrition
Ingredients
