Today’s the day! Doctor Who finally returns with new episodes! Yay! J-man and I will be watching. We’re also going to be enjoying some more Who-themed foods. For the Whovians in the crowd, the choice should be fairly obvious. After all, is there a more iconic food scene in the revival than Matt Smith’s post-regeneration sequence? Apples are declared rubbish, bacon, beans, and bread and butter are all rejected. Yogurt? “…just stuff with bits in.” PS- I love the way Brits pronounce yogurt… Just sayin’. Anyway…. When he finally figures out what he wants it’s fish fingers and custard. Yum.
Now we know that Matt was not really eating fish fingers with custard. He was eating a coconut cookie dipped in custard. That sounds pretty delicious to me, so, for this sweet Saturday I present to you Fish Fingers and Custard, the sweet variation.
I went with a shortbread cookie. They’re very easy to make and not too sweet. We are dipping it in custard after all… A quick roll in graham cracker crumbs make these a little more fish finger-like. For the custard, I used a recipe found in one of the Joanne Fluke Hannah Swenson mysteries I’ve been reading, Cream Puff Murder. You can find it at Amazon (this is an affiliate link.) You can also use your own custard recipe. Or buy custard. Do whatever works best for you. If you have a TARDIS, ask her real nice and maybe she’ll conjure some for you to enjoy.
Enjoy these! I’ll be back on Monday with the savory version!
Faux Fish Fingers
Pair with your favorite custard for travel through time and space.
- 1 cup butter, softened
- 3/4 cup confectioner’s sugar
- 1 tsp salt
- 1 tsp vanilla
- 2 cups flour
- 1/2 cup graham cracker crumbs
- 1 TBSP sugar
- 2 TBSP butter, melted
- Preheat oven to 350° F. Line cookie sheet with parchment paper or silicone baking mat.
- Cream together butter, powdered sugar, salt and vanilla.
- Stir in flour.
- On a floured surface, roll dough to approximately 1/2 inch thick.
- In a small bowl, combine graham cracker crumbs, 1 TBSP sugar, and 2 TBSP melted butter.
- Sprinkle graham cracker mixture over dough and press gently.
- Cut into rectangles, approximately 1 inch x 3 inches.
- Place on cookie sheet, approximately 1/2 inch apart.
- Bake 14-16 minutes, until cookies are set, but not brown.
- Let cool completely.