Muslin Mummy’s Easy Custard Shortcake

Shortbread, shortcake, who knows the difference? Actually my Grannie’s recipe. Though it was mainly my mum who made it for us, until we could make it ourselves. Takes about ten minutes mixing and measuring, then stick it in the oven for 30 minutes, then wait for it to cool…probably an hour from thinking of shortcake to eating said shortcake, provided you have:

6 oz self-raising flour (you could use plain)
1 tsp baking powder
6 oz margarine or butter (not the spreadable sort)
2 or 3 oz icing sugar (no other kind of sugar)
2 oz custard powder (nothing else will do, and this is what makes this shortcake different from the Scottish sort)

Whizz butter all by itself till it turns white (who knows why?), then add all dry ingredients. Now use a fork to hand mix till it looks like breadcrumbs. Press firmly into greased tin with your fingers. Bake at 175 degrees C (gas mark 4) for 25 to 30 minutes. Remove and carefully mark out portions with sharp knife, but do not remove from tin until cool.

You could dip portions into melted chocolate and then chill, if desired.

Eat!