180 grams salted butter (room temperature)
60 grams icing sugar (sifted)
60 grams custard powder (sifted)
1 teaspoon baking powder
180 grams plain flour (sifted)
Buttercream (recipe linked)
Preheat your oven to 180°C.
Line two oven trays with baking paper.
Cream butter for a few minutes in an electric mixer with paddle attachment.
Add icing sugar and custard powder and mix until combined.
Sift the baking powder and flour together then add to the dough and mix well. Wrap the dough tightly in glad wrap and refrigerate for 20-30 minutes.
Roll out on a lightly floured surface until around 4 millimetres in thickness. Cut into desired shapes using a knife or cookie cutter.
Bake for 8-10 minutes or until light golden.
Stand on trays 5 minutes to cool before transferring to a wire rack to cool completely.
Match the biscuits into evenly sized pairs, spread one with jam and one with buttercream.