Custard Creams frequently top polls of the nation’s favourite biscuit. This classic homemade version is way better than shop bought with a crumbly melt in the mouth texture and a generous vanilla buttercream filling.
Every Tuesday afternoon for the last four years I've headed to the STAR Community Flat in Seaton where I am 'The Cooking Wifie' for a small community cookery class. We work to a £10 a week budget in a very basic kitchen with a rather temperamental cooker. There is a lot of enthusiasm and a great deal of fun. Last week there was a request to make Custard Creams. This was something that I hadn't made for a long time so I dug out my childhood 'Recipes, Cuttings and Notes' book and unearthed what was my cousin's recipe. The quantities were in ounces and also seemed rather small so I instantly doubled the amount of ingredients and converted to grams. I also swapped margarine out for butter and added some vanilla bean paste to pimp up the buttercream.
The resulting biscuits were so good that I felt rather shameful for not having made any for the last 30 years! I'll definitely not be leaving it so long again. The homemade version is way better than shop bought with a crumbly melt in the mouth texture and a generous vanilla buttercream filling. They also smell SO good when cooking. If you'd like them to have the look of those from a packet you can buy a stamp/cutter that will do the job. Obviously such an item has now gone straight on my kitchen equipment wish list! I hope you enjoy these Classic Custard Creams Biscuits as much as my family and the STAR Flat Community Cookery Class did. They would be great to make with kids as there's not too many ingredients and there's lots of fun to be had with the rolling of biscuit dough and the squishing with a fork.
Classic Custard Creams Biscuits
Makes 12
Biscuits
150g Butter (softened)
50g Icing Sugar
150g Plain Flour
50g Custard Powder
Filling
100g Butter (softened)
175g Icing Sugar
1 tsp Vanilla Bean Paste
Preheat your oven to 190c
Cream together the butter and icing sugar then sift in the flour and custard powder.
Mix well to form a soft dough and divide into 24 walnut sized balls.
Place the custard creams on greased/lined baking trays and gently flatten with a fork.
Mix well to form a soft dough and divide into 24 walnut sized balls.
Place the custard creams on greased/lined baking trays and gently flatten with a fork.
Bake for 12 minutes until lightly golden.
Allow to cool on the baking tray for a couple of minutes before transferring to a cooling rack.
Meanwhile cream together the softened butter, sieved icing sugar and vanilla bean paste to make your buttercream and set aside.
When the biscuits are completely cool match them up into evenly sized pairs.
Sandwich the biscuits together with the buttercream filling either using a knife or a piping bag and nozzle for a neater finish.
Sandwich the biscuits together with the buttercream filling either using a knife or a piping bag and nozzle for a neater finish.
These are perfect served with a cup of tea and you'll be hard pressed to stop at just one. I dug out my maternal grandmothers tea set to take these photos. Isn't it just a gorgeous chintz floral pattern? For those interested in such things it is a pattern called Somerset made by Royal Winton. For further homemade biscuit inspiration to accompany your afternoon cuppa take a look at these recipes - some of mine and some from my blogging colleagues.
- Bourbon Biscuits
- Anzac Biscuits
- Chocolate Melting Moments
- Cornflake Biscuits
- Peanut Butter Cookies
- Cashew and Ginger Biscuits
- Treacle Bites
- Carrot Jammy Dodgers
- Grandma Monearn's Shortbread
- Old Fashioned Nut Butter Biscuits
- Eton Mess Cookies
- Jammy Heart Biscuits
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They look utterly gorgeous, I'm bookmarking and persuading Pete to make these for us ASAP!
ReplyDeleteOh my gosh. I was just talking about wanting to make these again and said i needed a recipe - Thank you!
ReplyDeleteI know what I'm making this weekend. They look gorgeous!!
These look so delicious, a million times better than store-bought!
ReplyDeleteI love custard creams if they look like this!! Miles better than store bought I need half a dozen to sort me out
ReplyDeleteI'm going to have to say this...I don't like shop custard creams, they would be the bottom most bottom choice of biscuit for me, just sneaking in above the pink wafer. However, a good homemade custard cream is a thing of beauty and deliciousness and, like you, it is too long since I made them!
ReplyDeleteOh what a lovely recipe and with a lovely story attached...and they look a darn sight tastier than the custard creams that come out of a packet!! Eb x
ReplyDeleteThis is so simple and so worth making your own, as you say, rather than buy these in the shop. #CookBlogShare:)
ReplyDeleteThey are so cute and I love the flavour!
ReplyDelete