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Homemade custard creams

Double decker custard creams on a pink napkin

Homemade custard creams

Name: Homemade custard creams
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Makes 15-25
Cuisine: British
Ingredients: 175g softened butter; 50g golden caster sugar; 50g icing sugar; 2 egg yolks; 2 tsp vanilla extract; 300g plain flour plus extra for dusting; 100g softened butter; 140g icing sugar sifted, plus a little extra; 2 tbsp custard powder; few drops yellow food colouring if you have any

Sarah Cook

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Makes 15-25

Easy

Prep: 30 mins

Cook: 8 mins - 10 mins

A star rating of 4.5 out of 5.34 ratingsRate

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Try our take on this classic sandwich biscuit. Our homemade custard creams combine three layers of buttery biscuit with a creamy custard icing filling

Freezable (Raw dough or un-iced baked biscuits can be frozen)

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Ingredients

Nutrition

Units:

MetricUS

175g softened butter
50g golden caster sugar
50g icing sugar
2 egg yolks
2 tsp vanilla extract
300g plain flour

plus extra for dusting

For the custard filling

100g softened butter
140g icing sugar

sifted, plus a little extra
2 tbsp custard

powder
few drops yellow food colouring

if you have any

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Nutrition: per serving

kcal220
fat16g
saturates10g
carbs20g
sugars18g
fibre0g
protein1g
salt0.24g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out thinly on a floured surface, then use a standard 30cm ruler as a template to cut the dough into small, even squares. Do this by starting with the ruler flush with one side and cutting along the length of it. Repeat across the width of the dough, then do the same from the top down. Transfer to baking sheets and bake for 8-10 mins until golden.
step 2

While the biscuits cool, mix the butter, icing sugar, custard powder and food colouring, if you have any. Pipe or spread a little icing onto a biscuit, then sandwich with 1 or 2 more biscuits. Repeat until all the biscuits are used, then dust with a little more icing sugar.

Recipe from Good Food magazine, August 2010

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A star rating of 4.5 out of 5.34 ratings

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