This recipe was first created by my mother who baked them in the 1970‘s and possibly early 1980‘s. She says she created it by adapting a recipe for rich shortbread. In 2012 I managed to get out of her the recipe and baked them for a church retreat, thus bringing them back into the world after a few decades absence. Their most recent outing was for a MacMillan Nurses coffee morning.
Cream together the butter and sugar until light and fluffy
Add the vanilla extract or vanilla essence and stir in
Stir in the custard powder and the flour, possibly with a fork.
Draw the mixture into a dough and roll out on a floured surface to about 1/4 inch thick.
Use a two inch biscuit cutter to cut 26 biscuit bases. Rolling the dough pieces out as neccessary to get as many biscuits as possible.
Place the biscuit bases on a baking tray that has been preapared with greased and floured baking or greaseproof paper.
Chop the glace cherries into halves and put a cherry half on each biscuit base, so it resembles a hemisphere.
Bake the biscuits at 170- 180 C (356 F Gas Mark 4) for 15 minutes
When removed from the oven, allow to cool in the tray before carefully removing to a cooling rack
If using a fan oven place alluminium foil over the biscuits to reduce the chance of burning them
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