Custard Creams

I had a baking marathon last night, unfortunately one batch of biscuits ended up in the bin, I didn't have time to cook the second, so these custard creams were the only one that emerged. The recipe is fairly simple if not a bit fiddly.

Ingredients:

175g butter

50g caster sugar

50g icing sugar

2 egg yolks

2 tsp vanilla extract

300g plain flour

For the filling:

50g butter

70g icing sugar

1 tbsp custard powder

Step 1

Cream the butter and sugar together, add the egg yolks and vanilla. Sift the flour in and bring together until well combined, you will need to use your hands at the end.

Step 2

Roll out the dough onto a floured surface to a thickness of about 5-10mm. Using a 30cm ruler cut the dough into squares, do this by lining it up with the edge of the dough, marking out lines all the way across, and then back the other way. Carefully lift each square onto a lined baking tray. If you like add some decoration by lightly pressing around the edges with a fork. Bake in a pre-heated oven at 200°C/gas 6 for 10-12 minutes until firm to the touch and golden.

Step 3

Transfer the biscuits to a wire rack to cool. Meanwhile, mix the butter, icing sugar and custard powder together. Spread a little icing onto a biscuit and sandwich with another one. Repeat until all of the biscuits are used.

These biscuits went down very well for afternoon tea break at work, custard creams seem to be one of those things that people wouldn't consider making, they come in a packet and that's that. But they are definitely worth it! I used gluten-free flour in my biscuits and no one could tell, so feel free to use any kind of flour.


Get the original recipe here.