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Custard Cream Hearts

eatlittlebird.com
  • 35 minutes
  • Serves 16

INGREDIENTS

175 g

plain flour

3 tbsp

Bird’s custard powder

1 tsp

baking powder

50 g

unsalted butter

50 g

vegetable shortening or lard

3 tbsp

caster sugar

1

egg

1 tbsp

milk

1 tbsp

Bird’s custard powder

100 g

icing sugar

50 g

unsalted butter, softened

1 tsp

boiling water