Any Brit will tell you that Custard Creams are their favorite biscuit. It’s not hard to see why. Two delicious crunchy vanilla biscuits sandwiched together with a creamy custard filling. The crunchy/creamy combo is always a winner in my books, but it’s that rich custard flavour that keeps me going back for more.
There are two types of people in the world – those that dunk and those that don’t. One thing we can all agree on though, is that the Brits have some jolly good recipes!
(Don’t believe me? Try the very British Banoffee pie).
200g butter, softened
100g castor sugar
5ml vanilla extract
85g custard powder
Custard cream filling
120g butter, softened
150g icing sugar
10ml vanilla extract
30g icing sugar
5ml hot water
- Preheat the oven to 180°C. Lightly grease a baking tray.
- Cream together the butter and sugar using a stand/electric mixer, until light and fluffy.
- Add the vanilla and mix well, then beat in the custard powder.
- Lastly stir in the flour little by little until you have a ball of dough.
- Roll the dough out to 3mm thickness on a floured surface, and cut into squares or rectangles. If it is too soft to roll, refrigerate for 30 minutes.
- Carefully transfer the cut out dough onto the baking tray and bake for 10 minutes.
- Allow the biscuits to cool on the tray for a few minutes, then remove and allow to cool completely on a cooling rack.
- To make the filling, cream together the butter and vanilla.
- Mix the custard powder with the hot water, then add to the butter and mix well.
- Gradually sift in the icing sugar, beating well after each addition.
- Once all the biscuits have cooled completely, fill a piping bag with a round nozzle (or just snip off the tip if using a disposable piping bag), and pipe a layer of filling onto half of the biscuits.
- Top each of the iced biscuits with a plain biscuit and press gently to sandwich together.
- Store in an airtight container for a 4-5 days.