Homemade Custard Cream Cookies

Name: Homemade Custard Cream Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 14 cookies
Ingredients: 170 g unsalted butter; 50 g fine sugar; 1 teaspoon pure vanilla extract; 170 g all-purpose flour; 50 g custard powder; ¼ teaspoon baking soda; 50 g unsalted butter; 75 g icing sugar; 2 tablespoons custard powder; ½ teaspoon vanilla extract

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Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
14 cookies
Calories
200 kcal
Course
Baked Goods
Cuisine
British

Homemade Custard Cream Cookies

Freya Patterson

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Make these popular British-style custard cream cookies – a melt-in-your-mouth delight! Enjoy the creamy filling sandwiched between two delicious cookies with this easy recipe.

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Ingredients

Servings

Cookies (Note 1):

170 g unsalted butter room temperature, 6 oz/ ¾ cup
50 g fine sugar 1.7 oz/ ½ cup
1 teaspoon pure vanilla extract
170 g all-purpose flour 6 oz/ 1 ⅓ cups
50 g custard powder 1.7 oz/ ½ cup, Note 2
¼ teaspoon baking soda

Filling:

50 g unsalted butter room temperature, 1.7 oz/ ¼ cup
75 g icing sugar 2.5 oz/ ¾ cup
2 tablespoons custard powder
½ teaspoon vanilla extract

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Instructions

Preheat the oven to 180°C/ 350°F. Line two baking sheets with parchment paper.
Cream the soft butter and sugar; this should take about 3 minutes. Add vanilla essence and stir again.170 g unsalted butter/ ¾ cup +50 g fine sugar / ½ cup + 1 teaspoon pure vanilla extract
Dry ingredients: In another bowl, mix flour, custard powder, and baking soda. Sift this mixture over the creamed butter and mix well again.170 g all-purpose flour / 1 ⅓ cups +50 g custard powder / ½ cup + ¼ teaspoon baking soda
Form about 28 walnut-sized balls. Place them on the baking sheets, leaving a little room between them, as they will expand in the oven. Score a pattern on the cookies using a fork. Press once horizontally, then once vertically.
Bake the cookie sheets, one after another, for about 15-16 minutes or until just very slightly golden (Note 3).
Cool: Leave the custard creams on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.

Filling:

Beat the soft butter until creamy. Slowly add the icing sugar and custard powder while beating continuously. Add the vanilla and beat until light and fluffy.50 g unsalted butter/ ¼ cup + 75 g icing sugar / ¾ cup + 2 tablespoons custard powder + ½ teaspoon vanilla extract
Spoon or pipe the filling on the inner side of half of the cookies. Cover each cookie with another cookie and press lightly.

Equipments used:

Notes

Measurements: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
Custard powder: I use Bird's Custard Powder.
Oven: You can bake two sheets of cookies simultaneously in a fan oven (preheated at 160°C/ 320°F)

Nutrition Information

Show Details

Serving 1custard cream Calories 200kcal (10%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Cholesterol 37mg (12%) Sodium 30mg (1%) Sugar 9g (18%)

Nutrition Facts

Serving: 14cookies

Amount Per Serving

Calories 200 kcal

% Daily Value*

Serving	1custard cream
Calories	200kcal	10%
Carbohydrates	19g	6%
Protein	2g	4%
Fat	13g	20%
Saturated Fat	8g	40%
Polyunsaturated Fat	4g	24%
Cholesterol	37mg	12%
Sodium	30mg	1%
Sugar	9g	18%