• Sarah L Samuels

Rhubarb and Custard Creams

Updated: May 20

Custard creams are a classic English biscuit. They are sandwich biscuits with a creamy buttery custard flavoured filling. However I have added my homemade rhubarb jam to the filling - a bit like a Jammy Dodger!!!

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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 about 4mm thick.

Cut the biscuits out and place them on the lined baking trays.

Then put them in the oven for 10-12 minutes until they are firm and slightly golden.

Leave to cool slightly before moving to a cooling rack to go cold.


Next make the icing by whisking the butter, icing sugar, custard powder and milk until smooth.

Place the icing into an icing bag fitted with a small star nozzle and pipe the filling around the edges of the biscuit. Place the jam in the middle and sandwich together with a plain biscuit.


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


Rhubarb jam for filling


Method:

  1. BISCUITS In a stand mixer or with hand mixer beat the butter and caster sugar until light and fluffly.

  2. Add the flour, custard powder and cornflour gradually and mix until smooth.

  3. Wrap the biscuit dough in cling film or similar and chill in the fridge for at least 30 minutes.

  4. Preheat the oven to 170 degrees centigrade (150 fan) or Gas Mark 3.

  5. Line 2 baking trays with parchment.

  6. 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.

  7. Put them in the oven for 10-12 minutes until they are firm and slightly golden.

  8. Leave to cool slightly before moving to a cooling rack to go cold.

  9. FILLING To make the icing whisk the butter, icing sugar, custard powder and milk until smooth.

  10. Put into an icing bag fitted with a small round nozzle and pipe the filling around the edges of the biscuit. Place the jam in the middle and sandwich together with a plain biscuit.

Download recipe

RhubarbandCustardCreams
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Sarah’s extra slice......


The cutter I used was a round 5cm and a small 1cm flower cutter.


The piping nozzle is Wilton 21.


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