I used to make these biscuits when I was a child. My mum would boil full-fat milk and skim the cream for me. Nowadays who’s got the time or, worse, who drinks full-fat milk? I haven’t made this recipe in a long, long time but I figured I could use bottled cream instead.
These biscuits are perfect with tea or coffee for they’re not too sweet.
Makes about 100
250ml heavy cream, cold
2 egg yolks
15g (1 tbsp) unsalted butter, cold
100g (8 tbsp) caster sugar
400g (3 cups + 2 tbsp) cornflour
1 tsp baking powder
Preheat oven to 180oC and line a baking tray with parchment.
Combine all the ingredients together. Roll the dough into small balls and bake for about 10-15 minutes.
I used a measuring teaspoon to scoop the dough and make the balls (roughly) the same size.
This dough is very soft but not sticky.
Just be careful not to burn them, specially if you’re baking one tray at a time (I used to burn the middle batch!). Keep an eye on them because they’re supposed to be fairly white – when the tops begin to crack, take them out of the oven. If you’re unsure, lift one: the bottom should be just pale golden.
They rise a bit, so don’t arrange them too close together.