for 25 pieces

Custard

2 dl	milk
1 ½ tbsp	ground cane sugar
2 pinch	bourbon vanilla powder
1 ½ tbsp	Maizena cornflour
1	fresh egg

Biscuit dough

200 g	light spelt flour
100 g	ground cane sugar
1 pinch	salt
½ tsp	bourbon vanilla powder
80 g	butter, cut into pieces, cold
1	fresh egg, beaten

Crème brûlée biscuits

1	organic lemon, use a little grated zest
1 tbsp	ground cane sugar

How it's done

Custard

In a pan, whisk together the milk and all the other ingredients up to and including the egg, bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat, whisk for a further 2 mins. Pour the custard through a sieve into a bowl. Place a sheet of cling film directly over the top and leave to cool completely, chill for approx. 2 hrs.

Biscuit dough

Mix the flour, sugar, salt and vanilla in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft biscuit dough (do not knead), cover and refrigerate for approx. 1 hr.

To shape

On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 7 mm thick. Cut out circles (approx. 5 ½ cm in diameter), place on one baking trays lined with baking paper.

To bake

Approx. 10 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave the biscuits to cool on a rack.

Crème brûlée biscuits

Stir the custard until smooth, add the lemon zest, mix, spread over the biscuits, leaving a gap of approx. 5 mm all the way around. Sprinkle with sugar, caramelize with the flame on a blowtorch, serve immediately.

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