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5 from 4 votes

Custard Creams

Prep Time10 mins
Cook Time15 mins
Author: Baking with Granny


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


  • 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.