Custard Creams
The classic British biscuit, home made Custard Creams that are even better than the shop bought version.
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Servings: 10 biscuits
INGREDIENTS
For the Biscuits
- 170 g Block Margarine or Butter (at room temperature; plus extra for greasing)
- 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
- Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 4 or 350°F) and grease a couple of
baking trays with a little extra butter/margarine. Set aside. - In a large bowl, cream the butter/margarine and icing sugar until light and fluffy in both colour and texture.
- Gradually add the flour and custard powder a little at a time until the mixture forms a paste (ie. a soft dough)
- Divide into small balls - about a teaspoon to a tablespoon per biscuit - and place onto your pre-greased
baking trays with a bit of space between. Flatten each ball lightly with a fork. - Bake for 12-15 minutes until they appear dry on top.
- When cool enough to touch, transfer to a wire cooling rack to cool completely.
- Once completely cool, mix the butter and
icing sugar to form the buttercream, then pipe or spread a little buttercream onto half the biscuits and sandwich them 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.
RECIPE 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.
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