Custard Cream Cookies

• 6 ounces all-purpose flour
• 2 ounces birds custard powder (or Hornes)
• 1/4 teaspoon baking soda
• 2 ounces confectioners powdered sugar
• 6 ounces margarine or 6 ounces butter
• 2 ounces confectioners powdered sugar
• 1 ounce butter

1. Cream 2 ounces of powdered sugar with the 6 ounces of butter or margarine. Cream well until fluffy.
2. Sift the 6 ounces of flour with the baking soda, and custard powder.
3. Add dry mixture to the creamed mix and combine well.
4. Roll into small balls, and then flatten with the tines of a fork.
5. Bake at 325u0b0F on parchment-lined sheet, until bottoms are just turning golden.
6. This should be about 8 minutes.
7. Remove to cooling rack and cool completely.
8. -CREAM FILLING-.
9. Combine the last of the 2 ounces powdered icing sugar with the 1 ounce of room temperature butter, until creamy and spreadable.
10. Spread frosting on the bottom of one cookie, and top with the bottom of another, to make a filled cookie.
11. Note: This recipe is all weighed out measurements.

flour, custard powder, baking soda, confectioners powdered sugar, margarine, confectioners powdered sugar, butter

Taken from www.food.com/recipe/custard-cream-cookies-76655 (may not work)