Custard Cream biscuits

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

Biscuit dough:

• 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.