Custard Cream Biscuits
PREP TIME:
40
MINUTES
COOK TIME:
10
MINUTES
TOTAL TIME:
30-60 MINUTES
YIELD:
20 biscuits
About this recipe
Delight in a nostalgic treat with Custard Creams. These classic biscuits feature two melt-in-your-mouth layers, embracing a luscious custard-flavored filling. A symphony of textures and flavors, Custard Creams offer a touch of comfort and a hint of sweetness, making them a beloved choice for tea time or a cozy snack. Experience the simple joy of these timeless biscuits that have stood the test of time, satisfying generations with their charming simplicity.
Ingredients
Dough
- 200 g plain flour
- 1/2 tsp baking powder
- 50 g custard powder
- 50 g icing sugar
- 175 g unsalted butter, cubed
- 1 tbsp whole milk
- 1 tsp vanilla extract
- Custard Cream Filling
- 50 g unsalted butter
- 100 g icing sugar
- 1 tbsp custard powder
- 0.5 tsp vanilla extract
- 2 tbsp whole milk
Ingredients
Instructions
- In a large bowl add your flour, baking powder, custard powder and sugars into the bowl and mix with a whisk.
- Once combined add in the cubed butter and mix until the ingredients look like fine sand with a rubbing movement with your fingers, kinda like you would for sweet pastry.
- Pour in the milk and vanilla and bring them together into a dough.
- Flatten the dough into a disc then cover the dough with clingfilm and put it in the fridge to chill for one hour this is really important or your dough will melt in the oven.
- Preheat the oven to 180ºC / 160ºC Fan / Gas 4 / 350ºF.
- Dust a surface with flour and roll the dough out to 3mm thick roughly the thickness of your iPhone, if it's too thin the dough will stick to the cookie cutter and make a mess.
- Cut out the biscuits by pressing the cutter into the rolled-out dough, then push down on the button to print the biscuits with the Custard Cream pattern. If you find your dough is sticking a lot to the cutter you will need to chill your dough in the freezer for 10 mins and then roll it out again.
- Once all your cookies have been cut, freeze your cookies for a minimum of 20 minutes this will ensure it doesn't melt in the oven.
- Transfer the biscuits onto a baking tray lined with baking paper and bake for 10-11 mins until the biscuits are firm and starting to go golden on the edges. Remove from the oven and transfer to a cooling rack until completely cool.
- To make the buttercream, Cream together the butter, icing sugar, custard powder, vanilla and milk. Beat until smooth, pale and the consistency of spreadable butter.
- Using a palette knife or piping spread over a layer of buttercream onto half the biscuits. Next, pair up the biscuits with another half that is roughly the same size and shape (as they will vary slightly). Sandwich the two halves together gently and enjoy!
Hi, I'm Remi
I have a huge passion for the world of baking and cooking. While on my food journey, I've crafted recipes that are not only delicious but also incredibly satisfying. Join me as we explore flavors and create meals that are an absolute delight to make and eat.
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