retro recipes for the modern baker

Tag: biscuits

Viennese Fingers

Viennese Fingers. Or you can pipe them in swirls and call them Viennese Whirls. Either way, this is a delicate, buttery, vanilla-scented shortbread biscuit. I chose to dip mine in chocolate, but you can also sandwich these together with buttercream. Or jam. Or jam and buttercream.

It’s taken me a while to get this recipe to work because, so many times before, I got a great tasting biscuit, but it just would not hold its shape when baked. Finally, I got it to work and these Viennese Fingers don’t (shouldn’t!) spread when in the oven and taste great too.

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Homemade Custard Creams

Why would you want to make Custard Creams at home, I hear you ask? Well, not all of live somewhere you can buy them easily at the grocery store and also, it turns out that they are very easy to make and really tasty.

It’s a shortbread recipe with added custard powder and buttercream filling. And as custard powder is essentially flavored cornflour, it helps give the cookies a nice snap and light texture.

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Gipsy Creams

After some extensive brief internet research, I discovered that McVities’ Gipsy Creams were discontinued at least 10 years ago, so I can’t do a side by side comparison to see if this recipe is supposed to be a copy or if it’s just a similarly named biscuit.

And speaking of names, a lot of the internet seems to believe that Gypsy is spelt with a ‘y’ and my book and images of McVities biscuit wrappers spell it with an ‘i’. Either way, I’m not sure you’d get away with calling a biscuit a Gipsy Cream these days, but these are retro recipes, so the name stays.

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