There’s two treats that I remember my own Granny baking. The first one is of course her infamous Coconut Ice. And the second is Custard Creams. Even Granny raves about this recipe as being the best custard creams recipe she’s ever used. High praise indeed!
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It has been long regarded as the favourite biscuit of us Brits but nothing really beats one fresh from the oven and sandwiched with homemade buttercream. In our house it’s a definite family favourite, with a batch lasting little less than a few hours because you can’t just have one!
There’s not much more that can be said about these classic little biscuits because they really do speak for themselves. So what are you waiting for? Whip up a batch of the best ever Custard Creams you’ll ever taste! You can thank me later.
- 170g Butter (at room temperature)
- 55g Icing Sugar
- 170g Self-raising Flour
- 55g Custard Powder
- 50g Butter (at room temperature)
- 100g Icing Sugar
- Pre-heat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and grease a couple of baking trays with a little butter.
- In a large bowl cream the butter & icing sugar until light and fluffy.
- Gradually add the flour & custard powder a little at a time until the mixture forms a paste.
- Divide into small balls (about a teaspoon-tablespoon per biscuit) and place onto your pre-greased baking tray with a bit of space between. Flatten eat ball lightly with a fork.
- Bake for 12-15 minutes until the appear dry on top.
- Allow to cool on a wire rack. Mix the butter & icing sugar to form the butter cream and once the biscuits are completely cool, pipe or spread a little butter cream onto half the biscuits and sandwich together with the other halves.
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Lovely biscuits. Will make mine a bit smaller next time as only had 10 biscuits – or maybe I will just make double quantity!