Nadiya Hussain’s Rhubarb and Custard Butter Kisses
Nadiya Hussain's nostalgic biscuit recipe, as featured in her new book Nadiya Bakes, combines rhubarb and custard sweets with white chocolate to make a deliciously sweet filling.
From the book
Nadiya Bakes
A collection of all new baking recipes accompanied by gorgeous photography
Packed with cakes, pies, and puddings to warm the heart and lift the spirits
Including mouthwatering savoury bakes as well as irresistible sweets
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Introduction
The classic rhubarb and custard boiled sweets don’t actually taste much like rhubarb, but they are certainly distinct and unique in flavour, so I thought it would be interesting to mix them with melted white chocolate for the filling to my delicate rippled custard biscuits.
Ingredients
| For the biscuits: | |
| 200g | unsalted butter, plus extra for greasing the trays |
| 50g | icing sugar |
| ½ | vanilla pod, with the inside scraped out |
| 200g | plain flour, sifted |
| 4 tsp | custard powder |
| ½ tsp | baking powder |
| 2 drops of | pink gel food colouring |
| For the filling: | |
| 150g | white chocolate, chopped or chips |
| 40g | rhubarb and custard sweets |
Method
Have two baking trays at the ready, lined with some baking paper and lightly greased.
To make the dough, add the butter, icing sugar and vanilla seeds to a bowl and whisk until the mixture is really light and fluffy. Add the flour, the custard powder and the baking powder and mix until it all comes together nicely into a thick paste.
Add the food colouring to a corner of the paste and mix the paste carefully in that corner so you are colouring only a quarter. Take a clean spoon and mix the whole thing so you have uneven ripple throughout.
Preheat the oven to 190°C/fan 170°C/gas 5.
Attach a medium 1.25cm open star-tip nozzle to a piping bag and gently add all the mixture. Pipe 4cm star shapes onto the prepared paper, leaving a 2cm gap in between each, as these do spread a little. Bake for 10–12 minutes, then leave to cool completely on the tray.
Make the filling by melting the chocolate and setting it aside. Crush the sweets to crumbs. I crush them so they are mostly fine with a few slightly larger pieces, but you don’t want too many large pieces or the biscuits won’t sandwich together.
Once the biscuits are cool, turn them over so you have the flat bases exposed. Take a half teaspoon of the melted chocolate and spread on the underside of each biscuit. Sprinkle the crushed sweets onto half the biscuits and then take the other biscuits and pop straight on top. Arrange on the tray and leave in a cool place for the chocolate to set, then they are totally ready to eat.
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