Passionate baker Prue Long shares her favourite childhood recipes – custard kisses and almond shortbread.

Ingredients:

Custard kisses

Makes 12

  • 170g butter
    ½ cup icing sugar
    Pinch of salt
    1¼ cups plain flour
    ½ cup custard powder
    Filling
    1½ cups icing sugar
    1 tspn water
    Squeeze of lemon

Almond shortbreads

Makes 24

  • 250g butter
    3 tblspns caster sugar
    2 cups plain flour
    75g slivered almonds
    ¾ cup icing sugar

Method:

Custard kisses Method

Preheat oven to 180°C. Cream butter and sugar. Add salt, flour and custard powder and beat until a soft dough forms. Using lightly floured hands, roll heaped teaspoons of mixture to form small balls. Place biscuits on greased trays and bake 10-12 minutes or until slightly golden.

To make filling: mix icing sugar with water and a squeeze of lemon. To assemble biscuits, butter one side of biscuit with icing and sandwich together with a biscuit of a similar size. Dust with icing sugar to serve.

Almond shortbreads Method

Preheat oven to 180°C. Cream butter and sugar. Add flour and mix well. Stir in almonds. Using lightly floured hands, roll heaped teaspoons of mixture into balls and place on greased trays. Bake for 12-15 minutes or until slightly golden. When cool, roll generously in icing sugar before serving.