Homemade Custard Creams (How to Woo a Brit)
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
16 mins
-
Total Time
31 mins
-
Servings
15 cookies
-
Calories
169 kcal
-
Course
Bread, Baked Goods
-
Cuisine
British
Homemade Custard Creams (How to Woo a Brit)
Description
This Homemade Custard Creams recipe combines flour, custard powder, baking soda, butter, and powdered sugar to form a dough that, once baked, creates biscuits with a crisp yet tender shortbread texture. The use of custard powder gives a distinctive vanilla-custard aroma and flavor within the biscuit itself.
The biscuits are formed into walnut-size rounds and pressed with a fork in a cross pattern before baking until the bottoms just begin to color, ensuring a delicate crumb. Once cooled, they are sandwiched with a buttercream filling made from butter, powdered sugar, vanilla extract, and a hint of milk to achieve a creamy spread.
They are best enjoyed as a teatime snack or dessert, with the combination of crisp biscuit and smooth custard-flavored cream. The recipe yields about 15 cookie sandwiches, and the finished biscuits can be stored in an airtight container for up to a week maintaining their texture.
Ingredients
- 1 ⅓ cup flour all purpose (plain)
- ½ cup custard powder (Bird’s Custard Powder-available on Amazon and in British shops)
- 6 oz butter good quality, salted, room temperature
- ½ cup powdered sugar (icing sugar)
- ¼ tsp baking soda
Filling
- 1 oz butter good quality, room temperature
- ½ cup powdered sugar (icing sugar)
- 4 drops vanilla extract
- ½ tsp milk more or less as needed for desired consistency
Instructions
- Preheat oven to 350°F (175°C)
- Sift the flour, custard powder and baking soda into a bowl and set aside.
- Cream the butter and sugar for about 3 minutes, then add the sifted flour, custard and soda and mix well.
- Form into rounds, about the size of a walnut and place on a lined baking tray, leaving room to expand. Press with a fork into the top of each round, twice: once horizontally, and once vertically, to look like a cross-hatch.
- Bake near the middle of the oven for 15 to 18 minutes until the bottoms just begin to slightly color. Remove from tray and allow to cool completely on cooling rack.
- Mix the butter, powdered sugar and vanilla until creamy.
- Then use the buttercream to sandwich two of the custard creams together. Repeat until all the biscuits have been coupled.
- Store in an airtight container for up to a week.
Notes
- This recipe makes approximately 15 custard cream sandwiches (30 biscuits total).
- Ensure the biscuits are completely cooled before adding the buttercream filling to avoid melting.
- Store finished custard creams in an airtight container for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1filled cookie | |
| Calories | 169kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 30mg | 10% |
| Sodium | 106mg | 4% |
| Potassium | 19mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
