Homemade Custard Creams
Delicious melt in the mouth homemade Custard Creams with a buttercream filling. Once you learn how easy it is to bake these biscuits at home - you'll never want to buy shop-bought again!
Ingredients
- 200 g plain flour
- .5 tsp baking powder
- 50 g custard powder
- 50 g icing sugar
- 175 g unsalted butter cubed
- 1 tbsp whole milk
- 1 tsp vanilla extract
For the buttercream filling
- 50 g unsalted butter
- 100 g icing sugar
- 1 tbsp custard powder
- .5 tsp vanilla extract
- 2 tbsp whole milk
Instructions
To make Custard Creams using a biscuit cutter
- Fit an electric mixer with the paddle attachment and sift the flour, baking powder, custard powder and icing sugar into the bowl. Mix to combine then add in the cubed butter and mix until the ingredients look like fine sand.
- Pour in the milk and vanilla and bring together into a dough. Remove the bowl from the mixer and knead the dough gently in the bowl with your hands. Flatten the dough into a disc but take care not to overwork it. Cover the dough with clingfilm and put it in the fridge to chill for one hour.
- Preheat the oven to 180ºC / 160ºC Fan / Gas 4 / 350ºF. Dust a surface with flour and roll the dough out to 3mm thick. 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.
- Transfer the biscuits onto a baking tray lined with baking paper or a silicone mat 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.
For hand-shaped biscuits
- Follow Steps One to Three above: To shape the Custard Creams break off walnut-sized pieces from the dough and roll each piece into a ball.
- Place the balls on to a baking tray lined with baking paper or a silicone mat. Flatten each ball gently with the back of a fork. 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.
For the buttercream filling
- 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 butter knife 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.
Video
Notes
- You don't need a stand mixer to make this recipe as you can use your fingertips to rub the butter into the flour mixture.
- Opt for powdered icing sugar over caster or regular sugar as this will result in a better texture.
- Avoid rolling the dough out too thick or the biscuits will lose their shape and unique melt in the mouth consistency.
- Likewise, if rolling by hand opt for walnut-sized pieces of dough.
- Leave to completely cool before spreading the buttercream and sandwiching the biscuits together otherwise they might break.
- Feel free to double the recipe because these biscuits always disappear quickly from the tin!
- For a flavoured Custard Cream experiment with adding a tablespoon of orange or lemon zest.
- Cusatard powder IS vegan. To make this recipe dairy-free/vegan substitute the butter for a dairy-free version and swap the milk for almond milk.
- Storage: The biscuits will keep in an airtight tin for at least 5 days.