Custard Cream biscuits

Biscuit, biscuits, custard, custard cream, custardcream, custardcreams, Homecook, Philip, Philip friend, philipfriend, bake-off, bakeoff, GBBO, BBHC, britain’s Best home cook

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.



Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food.

5 thoughts on “Custard Cream biscuits”

  1. 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!


  2. 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?


    1. 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.


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