- 175g unsalted butter, softened
- 200g caster sugar
- 1 egg
- 6-8 drops Natural Custard Flavour
- 1 tsp baking powder
- 275g plain flour, plus extra to dust
- 55g custard powder
- Pinch of salt
- 120g butter, softened
- 250g icing sugar
- 1 tbsp milk
- 6-8 drops Natural Rhubarb Flavour
- Wilton Pink Icing Colour
- Preheat the oven to 180°C/350°F.
- Cream together the butter and sugar in a large bowl until it has a pale colour and light texture.
- Add the egg and the custard flavouring, then gradually stir in all the dry cookie ingredients until you have a smooth, stiff dough. Wrap the dough in clingfilm and refrigerate for about 15 minutes.
- Remove from the fridge, divide the dough into 2 pieces and roll each half between two sheets of baking parchment to about the thickness of a £1 coin.
- Cut out 20 circles and then sprinkle your chosen letter stamps with a little flour and, pressing evenly, stamp your chosen words onto the cirlces. Use the same round cutter to cut out 20 plain cookie circles from the second sheet of dough.
- Lay the biscuits on baking sheets lined with parchment.
- Bake for 8-10 minutes until they start to brown at the edges. Remove from the oven, allow to cool a little then place on a cooling rack until cold.
- Meanwhile, make the buttercream by beating together the butter, icing sugar, milk and rhubarb flavour. Taste and add more rhubarb flavouring if you wish. Stir in a little food colour at a time from the end of a cocktail stick until it reaches your desired shade remember, these food colours are quite strong and it is best to start with a very small amount.
- Sandwich the biscuits together with a layer of buttercream using plain biscuits as the base and stamped biscuits on top.
Tip: The assembled cookies should stay crisp for up to a week if kept in an airtight container.