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Custard Cream Biscuit Recipe

Custard creams have always been a favourite, now you can make your own with these fun classic British Biscuit cutters.

Prep Time

20 minutes

Cook time

12-15 minutes

Servings

15 to 20 biscuits Portions

Recipe for Custard Cream Biscuit Recipe

Ingredients

Ingredients

- 175g plain white flour
- 3 tbsp custard powder
- 1 tsp baking powder
- 3 tbsp white caster sugar
- 100g butter, cubed and softened
- 1 egg
- ½ tsp vanilla extract
- 1 tbsp milk, if necessary

For the filling

- 200g icing sugar
- 4 tbsp custard powder
- 100g unsalted butter, cubed and softened

Preparation Method

Preheat the oven to 180°C/Gas mark 4 and line a baking sheet with greaseproof paper.
Combine the flour, custard powder, baking powder together in a bowl. Rub in the butter until the mixture becomes the consistency of breadcrumbs, then stir in the caster sugar.
Add the egg and the vanilla extract. Mix until the ingredients come together into a smooth ball. If too dry add the milk one drop at a time.
Gather the dough into a ball and wrap tightly in clingfilm. Let the dough rest in the fridge for about 30 minutes.
To make the custard cream filling, mix the icing sugar and custard powder in a bowl, then beat in the butter until light and fluffy, add 2 teaspoons of boiling water and mix until smooth. Cover and set aside.
Roll out the dough on a floured surface to about 5mm thick.
Dust the base and inside of the Dexam custard cream cookie cutter with flour before using.
Place cutter on dough, push the outside of the cutter into the dough to cut a biscuit, then press the central button on the cookie cutter to imprint the design onto the biscuit and release the dough from the mould.
Place biscuits on the prepared baking tray. Bake for 12-15 minutes until just golden at the edges, then transfer to a wire rack to cool.
Once cool sandwich biscuits together with a teaspoon of the filling.

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