Custard Creams
Custard Creams are the cousin of the Bourbon, though I’ve found people usually prefer one over the other. Crazy, I know. I’ll happily eat both (I’ll eat anything, honestly), but if I had to choose, I’d go for a Bourbon. That said, Custard Creams are the prettier of the two. The detailing from the biscuit cutters is stunning and doesn’t get lost during baking. They’re also nostalgic for me—my grandmother always used custard powder for her afternoon tea puddings. Check out my recipes for Bourbon Biscuits, Jammie Dodgers, and Party Rings.
Makes 20
Hands-on Time 25 minutes (plus chilling)
Baking Time 12 minutes
Ingredients
225g unsalted butter (softened)
70g caster sugar
200g plain flour
85g custard powder
1 tbsp plus 1 tsp full-fat milk
1 medium egg
Cornflour (for dusting)
140g icing sugar
½ tsp vanilla extract
Equipment
Mixing bowl
Wooden spoon
Baking parchment
Custard Cream biscuit cutter, sharp knife, or pizza cutter
Aluminium baking sheet
Wire rack
Teaspoon
Method
1. Make the Biscuit Dough
In a mixing bowl, beat 150g of butter and the caster sugar until light and smooth.
Add the flour and 65g of custard powder. Stir until the mixture resembles crumbs.
Mix in 1 tablespoon of milk and the egg until a thick paste forms.
Roll the dough between parchment to 5–7mm thick. Chill for at least 1 hour.
2. Cut and Bake the Biscuits
Cut out biscuits using a Custard Cream cutter, knife, or pizza cutter. If using a cutter, dust the dough and your cutter using cornflour. If using a knife, aim for biscuits as wide as your middle, ring, and pinky fingers and as long as your pinky finger.
Chill the cutouts for 1 hour.
Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.
Bake the biscuits on parchment-lined baking sheets for 12 minutes. Cool on a wire rack.
3. Make the Filling
In a clean mixing bowl, beat the remaining 75g of butter, 20g of custard powder, and the icing sugar until smooth.
Add the vanilla extract and 1 teaspoon of milk. Beat until thick but spreadable.
4. Assemble the Biscuits
Spread 1–1½ teaspoons of filling onto half the biscuits.
Sandwich with the remaining biscuits. Smooth the edges with your finger for a neat finish.
Enjoy!
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