These Custard Creams are an absolute classic. A custard-flavoured biscuit sandwiched together with a custard buttercream.
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Custard Creams
I already have a few custard cream recipes on my blog including Custard Cream Cupcakes and Custard Cream Blondies, so I thought it was about time I made my own custard cream recipe.
Start by creaming together the butter and sugar. I would recommend using unsalted butter rather than a baking spread. The firmer unsalted butter helps to stop the biscuits from spreading in the oven.
You can use any brand of custard powder in these custard creams, including a supermarket’s own brand.
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Chilling the Dough
The biscuit dough does need to be chilled twice. The first time after the dough has formed and the second time after you have cut out the individual biscuits. Chilling the dough twice helps to stop the dough from spreading in the oven.
Biscuit Cutter
You can use any shape of cookie cutter you want for these custard creams. Traditionally, they are rectangular in shape, but you could use a small round cutter or even a love heart. I choose to go with traditional rectangles.
Only after I had made these custard creams did I discover these Custard Cream biscuit cutters. I haven’t used them so I can’t give you my opinion on them, but they do have a lot of good reviews online.
Baking
The custard creams do need to be baked for 12-15 minutes. If you prefer the biscuits to be slightly softer bake for 10-12 minutes.
The custard creams should be golden brown in colour. They will feel quite soft when you first take them out of the oven but they will firm up as they cool.
Leave them to cool for 15-20 minutes on the baking tray before moving them to a wire cooling rack to cool fully.
Custard Buttercream
To make the custard buttercream beat together the icing sugar, custard powder and unsalted butter.
If the buttercream is too thick you can add a tablespoon of milk or boiling water to the buttrcream and mix again. Repeat until the buttercream is the desired consistency.
Pipe the buttercream onto one of the biscuits using a small round piping tip and add a second biscuit on top.
Alternatives
If you prefer you can leave the custard powder out of the buttercream just replace it with icing sugar and a teaspoon of vanilla extract.
Equipment
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Custard Creams
Ingredients
For the Custard Creams
- 125 g Unsalted Butter
- 125 g Caster Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 175 g Plain Flour
- 50 g Custard Powder
For the Custard Buttercream
- 125 g Unsalted Butter
- 220 g Icing Sugar
- 30 g Custard Cream
- 1 tsp Vanilla Extract
Instructions
To Make the Custard Creams
- Cream together the butter and sugar until pale and creamy, add in the remaining ingredients and mix until a dough is formed.
- Bring the dough together with your hands and knead it gently on a lightly floured surface until smooth.
- Cover the dough with cling-film and chill in the fridge for 1 hour.
- Roll out the dough to around 3mm thick on a lightly floured surface and cut out the biscuits. Place the biscuits onto a lined baking tray.
- Cover the biscuits with cling film and chill in the fridge for 30 minutes.
- Towards the end of the chilling time preheat the oven to 170C/150C Fan
- Bake the biscuits in the oven for 12-15 minutes or until the edges turn a golden brown colour.
- Remove from the oven and leave to cool on the baking tray for 15-20 minutes before moving to a wire rack to cool fully.
To Make the Custard Buttercream
- Beat together the icing sugar, custard powder and unsalted butter until it comes together and is thick and creamy.
- If the buttercream is too thick add 1tbsp of whole milk and mix again. Repeat until the buttercream is the desired consistency.
- Pipe the buttercream onto half of the biscuits and add the other biscuits on top.
Notes
- These Custard Creams will last 3+ days in an airtight container.
