Custard Creams
The classic British biscuit, home made Custard Creams that are even better than the shop bought version.
PRINT RECIPE
Servings: 10
INGREDIENTS
For the Biscuits
- 170 g Block Margarine or Butter (at room temperature)
- 55 g Icing Sugar
- 170 g Self-raising Flour (see Self-raising Flour note below)
- 55 g Custard Powder (see substition notes below)
For the Filling
- 50 g Block Margarine or Butter (at room temperature)
- 100 g Icing Sugar
INSTRUCTIONS
- Pre-heat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F) and grease a couple of baking sheets with a little butter.
- In a large bowl cream the butter/margarine & icing sugar until light and fluffy.
- Gradually add the flour & custard powder a little at a time until the mixture forms a paste (ie. a soft dough)
- Divide into small balls - about a teaspoon-tablespoon per biscuit - and place onto your pre-greased baking sheets with a bit of space between. Flatten each 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.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
Self-raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 170g (1⅓ cups) plain flour and 2¼ teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.Substitutions:
- Custard Powder: If you can’t get custard powder, you can substitute it with cornflour (corn starch) instead, although you may want to add a little extra vanilla extract to make up for the missing vanilla flavouring from the custard powder. You can also add a dash of yellow food colouring for the classic yellow hue you get from custard powder too.
Storage:
Custard Cream cookies are best enjoyed the day they are baked, but they can be stored in an airtight container for a few days. The texture may change over a few days - this is normal for home-baked biscuits.Freezing:
If you want to freeze your Custard Creams, I recommend freezing the dough before baking. You can freeze the entire dough or divide it into batches. Remove the dough from the freezer and defrost it at room temperature before baking. Then bake and finish with buttercream as normal.Tried this recipe?
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