Custard Creams
These Custard Creams are an absolute classic. A custard-flavoured biscuit sandwiched together with a custard buttercream.
Servings: 25 Servings (up to)
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.