Peppermint and Zombies: Foodie Friday: Whovian Fish Fingers and Custard

Anyone who knows me, knows that I am a fairly avid Whovian, having watched the show since I was kid, devoured the books, listened to the audio plays - forget a bit, I'm a LOT of a nerd. I've put up with a lot of teasing from people over the years for loving what is essentially a show aimed at children, but I'm loving this Renaissance where Doctor Who, like bow ties, has become 'cool' - among a certain class of people anyway.

I'll be waking up at 5AM on Sunday to watch the 50th Anniversary Sunday, so I'll probably not be imbibing this much sugar so early, it's a good dessert to watch the replay that night.

I've adapted this recipe here as it included a few American things like graham crackers that we don't have in Oz.

What are we waiting for?

Ingredients

Good quality vanilla bean custard (I'm a lazy so and so so I bought mine - Paul's vanilla bean custard is the bomb)

FOR THE BISCUITS

1 1/3 cups plain flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1/2 cup, plus 2 tablespoons, icing sugar

1 egg

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

FOR THE “BREADING”

5 scotch finger biscuits

1 tablespoon sugar

2 tablespoons unsalted butter, melted

Method

To make the biscuits:

Line a tray with baking paper.

In a small bowl, combine the flour, baking powder, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, cream the butter until light and fluffy. Add the sugar and beat until thoroughly combined and fluffy. Stir in the egg and extract(s) until combined. Sprinkle half of the flour mixture into the bowl and mix until just combined. Add the remaining flour, mixing until until thoroughly combined.

Cover and chill for 20 to 30 minutes.

To make the “breading”:

In a medium bowl, or the bowl of a food processor, crush the scotch fingers until they look like dry sand. Stir in the sugar. Add the melted butter and combine the mixture until it resembles wet sand; set aside.

Shape the cookies: Preheat oven to 165 C.

Remove the chilled dough from the refrigerator and shape one tablespoon portions of dough into 3- to 4-inch fish fingers. Roll each fish finger in the breading, completely coating them, and place on the prepared baking sheet.

Bake for 20 to 23 minutes. Transfer to a wire cooling rack and allow to cool completely before serving.

Serve with custard to dip