GIANTS Biscuit 78g x14 per case (Custard Cream Vanilla Flavour)

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Or if you fancy something a little more ambitions we have a set of giant classic biscuits from a giant jammy dodger to a giant custard cream. I was also pleased that it fitted perfectly in the air fryer and I could grab the just made doughnut dough and load it straight in. Add the custard powder and flour, beat initially, but you may find it easier to put onto a chopping board with some flour to knead it briefly until smooth.

However, a doughnut is essentially a bread dough that has been modified for doughnuts, whilst a cake mix is much wetter and tastes somewhat different.Beat the butter and sugar in a stand mixer fitted with the beater, on medium speed for 2-3 minutes, until light and creamy. Slowly and carefully pour the hot sugar syrup over the egg yolks, then increase the speed to high and whisk until the mixture is thick and leaves a ribbon trail when you lift the whisk. Although the biscuits look even older than they truly are, thanks to their statement baroque design from the Victorian era. If you want it harder bake for longer although it is likely to brown / be more crunchy and less authentic. It was such a long time ago and when I got a few sent over this summer, the giant doughnut cake is what I was most excited to use.

There’s no denying that macarons take practice, but if you make sure the consistency is right before piping and that your oven is at the correct temperature (an oven thermometer is best for this), you’re on to a winner. In a large mixing bowl, beat butter, icing sugar and custard powder with a handheld electric whisk until light and fluffy. Remove 1tbsp icing to a small bowl and add enough pink food colouring paste to achieve the desired shade. This giant custard cream is a creamy and crunchy treat which is perfect when it comes to snack time.We loaded the ingredients for the doughnut dough into the bread maker and let the bread machine do the hard work! With the third dough ball, roll out small tubes and cut to size to help make the lettering / shapes on the custard cream. Be careful when doing this as they are delicate even when cooled, the video shows how I got the out the pans by flipping onto a board. This post includes affiliate links, and we earn a small commission if you purchase through these links.

Leave to cool in the trays for 15min, then carefully invert on to cooling racks, peel off baking parchment and leave to cool completely. Sift the custard powder over the surface of the mixture and whisk again until the mixture is cool to the touch. Remove one tray from fridge and arrange the letters in the middle, then use the strands to decorate the biscuit to look like the swirls and lines on a Custard Cream. Delicious gooey jam, sandwiched between two giant shortbread biscuits and shaped to look like the British classic, the Jammy Dodger!Transfer to the prepared tin and use your fingers to press the dough so it spreads to evenly fill the base of the tin. Beat the butter and caster sugar in a large bowl with an electric handheld whisk, until pale and fluffy. Bring the dough together with your hands and knead it gently on a lightly floured work surface until smooth. After two days of making the enormous mixture for the biscuit the 55 children who took part found out they had broken a world record on Friday.