- 115g/4oz unsalted butter, softened
- 30g/1oz icing sugar
- 100g/3½oz plain flour
- 1 tbsp custard powder
- 50g/1¾oz butter
- 100g/3½oz icing sugar
- 1 tbsp custard powder
- 150g/5½oz strawberries, hulled
- 185g/6½oz jam sugar
- small knob of butter
- Preheat the oven to 180C/350F/Gas 4/180C. Grease two baking trays.
- Using a hand-held electric mixer, cream the butter until it is soft and fluffy. Gradually add the icing sugar, mixing on a low speed until it is all combined, then increase the speed and beat until light and creamy.
- Gradually add the flour and custard powder, beating as you do so. The mixture should be loose enough to pipe through a piping bag; add a little cold water if needed.
- Spoon in the biscuit mixture into a piping bag fitted with a large star nozzle, squeeze the mixture down to remove any air bubbles. Pipe 24 stars onto the baking trays, 4cm/1½in apart. Bake in the oven for 10-14 minutes, or until the biscuits are pale golden-brown at the edges.
- Remove the trays from the oven and set aside to cool completely.
- To make the custard cream filling, beat the butter using an electric hand mixer until light and fluffy, then add the icing sugar and beat at a low speed to combine. Add the custard powder, continue beating until thoroughly combined then set the mixture aside. Spoon the filling into a piping bag fitted with a plain nozzle.
- To make the jam, blend the strawberries in a food processor or with a hand blender to make a purée. Place the purée in a saucepan and add the sugar. Heat gently until the sugar has dissolved then add the butter. Turn the heat up and when the mixture has reached a rolling boil continue boiling for four more minutes. Remove the pan from heat and pour the jam into a bowl to cool.
- Spoon the jam into a piping bag fitted with a small plain nozzle.
- Check the biscuits are completely cool then use a palette knife to lift them onto a clean tea towel, flat side uppermost, pairing them up as you go. Be careful as the biscuits are very fragile.
- Pipe a circle of custard cream filling onto half the stars, then fill with the jam. Place the paired star on top, pressing it down gently.