My rhubarb and custard creams were pretty popular so I thought I would do a strawberry version with my new strawberry cutter and homemade strawberry jam. You can use any cutters you want for this recipe but I love my strawberry shaped biscuits!
I know strawberry and custard isn’t a usual pairing but they really do taste great.
Custard creams are a classic English biscuit. They are sandwich biscuits with a creamy, buttery and custard flavoured filling.
These custard biscuits are nice and crumbly and melt in your mouth with a dollop of homemade jam and a buttery custard filling.
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 to 170 degrees centigrade (150 fan) or Gas Mark 3 and line two baking trays with parchment.
Dust the work surface with flour and roll the dough out to the thickness of a £1 coin.
Cut the biscuits out and place them on the lined baking trays.
I used a Wilton 1A nozzle and cut out a few holes on half of the biscuits.
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.
Put the jam in the middle and place the cut out biscuit on the top and press down lightly.
Repeat until all the biscuits are finished.
Strawberry & Custard Creams
Sarah’s servings: 10 - 12 biscuits
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
10 - 12 tsp Strawberry jam
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 flour and roll the dough out to the thickness of a £1 coin.
Cut the biscuits out and place them on the lined baking trays. I used the end of an icing nozzle to cut out holes in half the biscuits so the jam shows on the finished biscuit.
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 with a teaspoon of jam.
Top with a cut-out biscuit to finish. Repeat until all the biscuits are finished.
Sarah’s extra slice......
The piping nozzle is a Wilton 12.
I used my homemade strawberry jam but you could use any jam you have.
The cutter I used