The custard powder does the heavy lifting here, it's where the flavour and that golden colour come from, so don't be tempted to leave it out. | No fork or press for the pattern? The end of a skewer or even a clean comb gives you neat dots and lines. | Finish the warm biscuits with the tiniest pinch of my Everything Salty Flavours before they cool, a little salt against all that sweetness makes them taste more, not salty. | They keep in an airtight tin for about 5 days, though they've never lasted that long here. | Chocolate version: swap 25g of the flour for cocoa powder in the biscuit, and add a teaspoon of cocoa to the filling. | Bourbon-style: roll the dough a touch thinner, sandwich with a chocolate buttercream instead. | Coffee custard creams: add a teaspoon of instant espresso to the filling for a grown-up version.