Custard creams are a classic English biscuit. They are sandwich biscuits with a creamy, buttery and custard flavoured filling.
When I made my first attempt at these biscuits they were a bit thick but I asked my boys to taste test them! My older son said they tasted good but my youngest said “No thanks I am more of a Bourbon kind of guy”!!!!! So it looks like I need to develop a recipe for a Bourbon biscuits next.
These biscuits are nice and crumbly and melt in your mouth with a buttery custard filling.
Jump to recipe
Start by making the biscuit dough. In a stand mixer or with hand mixer beat the butter and caster sugar until light and fluffy. Then add the flour, custard powder and cornflour gradually and mix until smooth.
Wrap the biscuit dough in cling film or similar and chill in the fridge for at least 30 minutes.
While the dough is chilling preheat the oven and line two baking trays with parchment.
Dust the work surface with cornflour and roll the dough out to 4mm thick.
Cut the biscuits out and place them on the lined baking trays.
Put them in the oven for 12 minutes until they are firm and slightly golden. Leave to cool slightly before moving to a cooling rack to go cold.
To make the icing whisk the butter, icing sugar, custard powder and milk until smooth.
Put into an icing bag fitted with a small round nozzle and pipe the filling around the edges of the biscuits until they are filled to the middle.
Repeat until all the biscuits are finished.
Custard Cream Biscuits
Sarah’s servings: 15
Sarah’s skill: Medium
Baking time: 12 minutes
Ingredients:
Biscuits
150g Unsalted cubed butter
75g Caster Sugar
1tsp Vanilla extract
150g Plain flour
40g Custard Powder
40g Cornflour
Icing
225g Icing Sugar
150g Butter
40g Custard powder
2-3 tbsp Milk
Method
BISCUITS In a stand mixer or with hand mixer beat the butter and caster sugar until light and fluffly.
Add the flour, custard powder and cornflour gradually and mix until smooth.
Wrap the biscuit dough in cling film or similar and chill in the fridge for at least 30 minutes.
Preheat the oven to 170 degrees centigrade (150 fan) or Gas Mark 3.
Line 2 baking trays with parchment.
Dust the work surface with cornflour and roll the dough out to 4mm thick. Cut the biscuits out and place them on the lined baking trays.
Put them in the oven for 12 minutes until they are firm and slightly golden.
Leave to cool slightly before moving to a cooling rack to go cold.
FILLING To make the icing whisk the butter, icing sugar, custard powder and milk until smooth.
Put into an icing bag fitted with a small round nozzle and pipe the filling around the edges of the biscuits, then fill in the middle. Top with a plain biscuit to finish. Repeat until all the biscuits are finished.
Sarah’s extra slice......
The cutter I used was a square 5cm.
The piping nozzle is a Wilton 12.