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.
Custard Creams
Ingredients
For the Biscuits
- 170 g Butter at room temperature
- 55 g Icing Sugar
- 170 g Self-raising Flour
- 55 g Custard Powder
For the Filling
- 50 g Butter at room temperature
- 100 g Icing Sugar
Instructions
- 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!
Fantastic recipe. I have now made these a couple of times for family and they love them!
Cooked these in the work bake off and everyone was asking me for the recepie. So nice :)
My granddaughter is dairy intolerant so wasn’t sure if the recipe would work with dairy free butter. It most certainly does and she absolutely loved them as did the rest of us! Will definitely be making these again for her
What might ‘custard powder’ be here in the states please?
You can buy it on Amazon or in one of those British product stores
I cooked these for 12 minutes. Perfect but very delicate this they broke, how can i make them structurally more sturdy.
Hi.leave them to cool slightly before transfering them from backing tray to rack