1/3 cup icing sugar, sifted
1 cup plain flour
2 tbs custard powder
pure icing sugar, to serve
60g unsalted butter, softened
2. Using 1 heaped teaspoon of dough per ball, make 30 balls. Place on prepared trays, leaving room for spreading. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick.
Bake for 15 to 20 minutes or until light golden.
Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.