This is my take on this classic biscuit: custardy biscuits sandwiched together with a simple custard-flavoured buttercream. A real tea-time treat.
This biscuit that, along with bourbon biscuits, is a real favourite of mine. It looks like a custard cream (thanks to the cutters) and it has the taste of custardy shortbread.
I used a custard cream cutter I was given years ago, which gives the right look effortlessly, but I have made these by cutting out small rectangles or even thin strips of dough.
The right filling
I usually make a quick buttercream with the addition of custard powder for the filling here, which works terrifically and is almost instant to make!
However, I have also made these with a more elaborate custard filling: a little crème pâtissière, into which you can whisk twice as much softened butter and enough icing sugar to give the right level of sweetness.
Recipe for custard creams: makes about 20 filled biscuits
- 175g plain flour
- 75g caster sugar
- 40g custard powder
- 1 teaspoon baking powder
- a pinch of fine sea salt
- 100g unsalted butter, softened
- 1 medium egg, beaten
- 1 teaspoon best quality vanilla extract
Custard cream filling:
- 60g custard powder
- 60ml boiling water
- 175g icing sugar
- 100g unsalted butter, softened
- 1/2 teaspoon best quality vanilla extract
- 1-2 drops almond extract (optional)
(1) Sift the flour, baking powder, salt and custard powder in a medium bowl. Rub in the butter until incorporated and the mixture resembles fine breadcrumbs – as if making shortcrust pastry.
(2) Add the egg and the vanilla extract and incorporate them into the dry ingredients with a round-bladed knife. Bring together to form a soft dough: if it is too sticky, gently add a little more flour.
(3) Flatten the dough a little, wrap in clingfilm and refrigerate for at least 30 minutes.
(4) Roll out the dough thinly between two sheets of greaseproof, to a thickness of about 3mm: you don’t want it too thick! Use the greaseproof to line two baking trays.
(5) Cut out rectangles from the dough, or use a custard cream cutter that has been lightly floured. Place on the baking trays and chill for another 30 minutes. Meanwhile, preheat the oven to 160C(fan).
(6) Bake for 14-16 minutes, just until the edges turn a light golden: you don’t want much colour. Leave on the trays for 5 minutes to cool and firm up a little, before transferring the biscuits to a wire rack to cool fully.
(7) Make the filling: add the boiling water to the custard powder and stir to give a thick paste. Leave to cool and beat this with the remaining ingredients together in a small bowl until you get a very smooth mixture.
(8) Spoon or pipe onto half of the cooled biscuits and sandwich together with the remaining halves. Store in an airtight container.
5 thoughts on “Custard Cream biscuits”
Oh, wonderful that you blogged about them, so now when I do I can direct people “right to the source’ 😉 I want to make the jam cookies from the set of cutters to complete a full post with them…. I love that you showed them to me and I could get them for my kitchen!
😀 such great cutters aren’t they? Makes it all less of a “faff”. Yes, do make the jam ones as they will look strikingly good
Made these yesterday and delighted with the results other than the shape which although I used a square cutter they were not as neat as yours. I would like to make the filling slightly firmer. Should I just add more icing sugar?
The Custard Filling is curdling/splitting. Tried 3 times this morning, no joy?
How odd and understandably frustrating: me and some of my students made some of these the other month. If it has split, you can add some melted and cooled white chocolate – about 50-100g . But adding the ingredients a little at a time could also avoid splitting. Make sure it is butter and not margarine/alternative, as butter alternatives do not work well.