This custard creams recipe is a homemade version of the iconic British biscuits. Delightful custard-flavoured cookies, perfect with a cuppa.
Ingredients
FOR THE COOKIES
- 165 g plain flour (all purp flour) (1 ¼ cups /~5 ¾oz)
- 35 g cornflour (US cornstarch) (¼cup /1 ¼oz)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 100 g caster sugar (or white granulated sugar) (½ cup / 3 ½oz)
- 113 g unsalted butter, softened (½ cup / 1 stick / 4oz)
- 1 egg yolk
- 2 teaspoons milk or water
- 1 teaspoon vanilla extract
FOR THE CUSTARD CREAM FILLING
- 115 g icing sugar (powdered sugar) (4oz)
- 2 tablespoons custard powder (8tsp/notes 1 & 2)
- 75 g unsalted butter softened (2½ oz)
- 3 teaspoons milk
For best results, always weigh ingredients where a weight is provided
Equipment
- Handheld electric beater or stand mixer
- mixing bowls
- Rolling Pin
- Custard creams cookie cutter and stamp optional
- OR simple cookie cutter roughly 5cm / 2 inches
- 2 Large baking sheets
- Piping bag optional
Instructions
- FOR THE BISCUITS/COOKIES: Preheat the oven to 180C (160C fan forced)/ 350F. Line 2 large baking sheets with baking paper.
- Whisk together the flour, cornflour, baking powder and salt in a bowl so that it's all well dispersed.
- In a large bowl, beat the butter and sugar (using a stand mixer or handheld beater) on medium-high speed until light and creamy. Add the egg yolk, milk and vanilla and beat on low speed until just combined.
- Add the dry ingredients and and beat on low just until it starts forming large clumps and you don’t see anymore flour.
- Pull the dough together with your hands and turn it out onto a very lightly floured surface. Dust just a little flour over the top and roll it out to about 3mm / ⅛ inch thick.
- Use a 5cm (2 inch) ccircle cookie cutter or custard cream cookie cutter to cut shapes from the dough. Transfer them to the baking sheets at least 1/2 inch apart.Tip: If using the custard cream cutter, press down firmly on the top button press which imprints the dough with the custard cream pattern. Then use your fingers to press down firmly on the square corners to cut right through the cookie dough.You can re-roll the dough but try to get as many cookies as possible from each roll as the dough will get drier and tougher the more it is re-rolled. Try not to add too much flour for subsequent rolls.
- Bake for 10-12 minutes until turning golden brown around the edges. These cookies should be crisp once cool. Let them cool before filling.Tips: It’s best to bake in 2 batches so the air circulates around the baking sheet evenly. You can also freeze half the dough for another time.
- FOR THE BUTTERCREAM FILLING:Once the cookies have cooled, combine the butter and icing sugar in a medium bowl. Beat with a handheld mixer until the two are combined but in a crumbly mixture.
- Add the custard powder and milk (or milk powder and vanilla, notes 2) and beat for 30-60 seconds until the mixture is soft and creamy.
- Pipe or spread a generous amount frosting onto the flat side of half of cookies, then gently press another cookie down on top.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Custard powder: If you can’t get hold of custard powder or would prefer not to use it, swap it for 1 ½ tablespoons of whole milk powder and 1 ½ teaspoons of vanilla extract.
- Patterned cookies: I use a custard cream cookie cutter. You can also use a rolling (embossed) pin for a different look. Roll the dough first with a standard roller to about 4-5 mm thick, then swap to the patterned roller. Dust it well with flour, then in just one smooth, firm roll, roll over the top of the dough to create the pattern.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary – test for doneness 1-2 minutes before the recipe suggests.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
