Article 28 May 2021

Recipe of the week: Custard Creams

Recipe makes 25-30 biscuits

​​​​​​​It’s National Biscuit day on 29 May and what better way to enjoy it than with a homemade biscuit (or a few!) and the mighty custard cream no less – one of the nation’s favourites!

For the Biscuit
225g Unsalted Butter
115g Caster Sugar
1 Tbsp Vanilla Essence
3 Tbsp Milk
340g Plain Flour
125g Custard Powder

For the Filling

300g Icing Sugar
150g Softened Unsalted Butter
1 Tbsp Custard Powder
2 tsp Vanilla Essence
1. Preheat the oven to gas 4, 180ºC, fan 160ºC. To make the biscuits, put the butter and sugar into a food processor and beat until combined. Add the vanilla extract and milk and beat until combined. Add the flour and custard powder and beat together until you have a ball of smooth dough.

2. Shape the dough into a long oblong shape 5cm x 4cm in depth and width. Wrap in Clingfilm and chill for at least 20  mins or until firm.

3. Once the dough is firm, thinly slice the oblong into 50-60 x 5mm thick slices and put onto 2 large baking trays lined with baking paper. Using a skewer or cocktail stick, mark a dotted line around the circumference of each biscuit roughly 5mm from the edge.

4. Bake in the oven for 8-12 mins, or until the edges begin to turn a pale golden-brown colour. Remove with a palate knife and leave to cool on a wire rack.

5. For the filling, cream together the icing sugar, butter, custard powder and vanilla extract in a mixer or with a wooden spoon until smooth. Spoon a teaspoon of the filling onto the base of a biscuit and evenly spread to the edges using a small palette knife. Top with another biscuit. Repeat until all the biscuits and filling has been used up.

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