Lately, I've been the lucky recipient of several batches of homemade biscuits. Just before leaving for holidays I was presented with some of Elizabeth's amazing shortbread. On arrival in Hobart, a jar of assorted Ottolenghi was waiting for me by my bed. Back in Sydney, the postman delivered a batch of biscotti sent at great expense and with much love from afar, and last weekend, my friend from Canberra came to stay bearing cinnamon meringue stars. So I hope the ones I made for Christmas gifts inspired the same warm feelings.
I made a few different sorts (including these and these) but the custard yo-yos with roasted rhubarb icing were the undisputed stars of the show: a creamy pink fruity filling sandwiched by two perfectly pale yellow cookies. The secret ingredient is custard powder, but if you don't have it, cornflour (cornstarch) will do just as well though your biscuits will be a little less yellow. The pastel palette is part of the appeal I think so if you can find custard powder (it should be readily available in any supermarket), it's worth the sub-$2 investment for the child-like delight those nursery colours inspire. I'll definitely be making them again. Next time, all for myself.
