Custard Creams

Custard creams are one of those biscuits that are so often overlooked, elbowed out in a cloud of crumbs by the other more extrovert biscuits that litter the everyday treat plate.
By Helena Berthon

Custard Creams

Custard Creams
 
Prep Time
Cook Time
Total Time
 
Custard creams are one of those biscuits that are so often overlooked, elbowed out in a cloud of crumbs by the other more extrovert biscuits that litter the everyday treat plate.
Author:
Recipe Type: Baking
Serves: 14 biscuits
Ingredients
For the biscuits
  • 175g plain flour
  • 3 tbsp custard powder
  • 1tsp baking powder
  • 100g butter
  • 3 tbsp caster sugar
  • 1 egg
  • 1 tbsp milk
For the custard buttercream
  • 1 tbsp custard powder
  • 100g icing sugar
  • 50g soft unsalted butter
  • 1 tsp boiling water
Instructions
  1. Preheat oven to 180°c.
  2. To make the biscuits, put the flour, custard powder and baking powder into a processor and pulse to mix. Add the butter, cut into smallish cubes and pulse to cut into the flour to create a crumbly mixture. Tip in the sugar and pulse again. Beat the egg and milk together. Pour down the funnel of the processor with the engine running until it clumps into a ball. Form the dough into a ball and press down into a fat disc, wrap in cling film and rest in the fridge for 20 minutes.
  3. Roll out the dough onto a lightly floured surface to a thickness of 4mm. Dip a 5cm cutter (whatever shape you like) in flour and cut out your shapes. You need an even number of shapes to sandwich together. Prick the outside edge of each shape all the way around on one side with a skewer. Cook on a lined baking sheet for 15 minutes, and then leave to cool before sandwiching them together.
  4. To make the custard cream, put the custard powder and icing sugar into the processor and pulse briefly to combine and de-lump. Add the butter and blitz together until you get a smooth cream. Add the tsp of boiling water and pulse again. Sandwich each biscuit with about 1tsp of custard cream by gently spreading a layer of cream over the unpricked side of a biscuit and then squishing a matching biscuit on top of it.
Helena Berthon

Helena Berthon

Helena is a huge foodie making the most of the explosive gastronomic scene in London, England. She has had her own food blog, http://hellyfillsherbelly.com, for almost two years in which she combines recipes and food styling, with witty and engaging stories. At the moment, she's working all hours in the world of food television, which although hard work, is the perfect opportunity to taste some top notch food. She loves eating, restaurants and cooking, and can't imagine a life that doesn't revolve around food.

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