Why would you want to make Custard Creams at home, I hear you ask? Well, not all of live somewhere you can buy them easily at the grocery store and also, it turns out that they are very easy to make and really tasty.
It’s a shortbread recipe with added custard powder and buttercream filling. And as custard powder is essentially flavored cornflour, it helps give the cookies a nice snap and light texture.
Now, I made my biscuits on the larger size (I used a 68mm cookie cutter) and it made 10 sandwich cookies (so, 20 biscuits in total). Obviously adjust your cooking time etc etc if you make yours smaller. I wanted to make mine large enough to be able to use the lettering stamp from Little Miss Traybakes’ cookie set but no one complained that they were too big!
2oz/55g icing sugar (powdered sugar)
6oz/175g plain flour (all-purpose flour)
1 tsp baking powder
2oz/55g custard powder
For the buttercream
6oz/175g icing sugar (powdered sugar)
a few drops of vanilla extract
- Preheat oven to 350F/180C.
- Cream the butter and sugar until light and fluffy.
- Sift the flour, baking powder and custard powder into a bowl, then add to the creamed mixture. Bring together to form a cohesive ball.
- Roll out to 1/4″ thick. Cut into small rings (or whatever shape you choose) and place on a baking sheet.
- Bake for 12-15 minutes. Times will vary depending on the size of your biscuits.
- Cool on a wire rack and sandwich together with buttercream.
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