These are not perfect copies of the original Custard Cream biscuits but they taste amazing! A real treat is they taste even better the next day as the cream and biscuit blend beautifully together. They are pretty straightforward to make and will go down very well with everyone.
I know that we all try to eat more healthily and to reduce refined sugar in our diets and especially when baking and/or cooking for younger people but at least when you bake your own treats, there are no hidden ingredients and you know exactly what you’re serving up. It’s about having one or two and putting them away till the next time. Everything in moderation!
You should get 12 good sized biscuits from the recipe but it depends on what size cutter you use.
Ingredients for biscuits:
60g icing sugar
170g unsalted butter, softened
175g self raising flour
60g custard powder
Ingredients for custard cream:
1, 1/2 tbsp. custard powder
1-2 tsp boiling water (I had to add an extra one)
50g unsalted butter, softened
125g icing sugar, sifted
Preheat oven to 150C (fan oven) and line two baking trays with non stick parchment.
Sift the icing sugar into a bowl and mix with the softened butter till it’s creamy. Sift in the flour and custard powder and mix until a dough forms. (I used my hands and it took minutes)
You can use a small scoop or two tablespoons to place walnut sized pieces of dough on the trays and space them about 3cm apart. Flatten them gently with the back of a wooden spoon. They won’t win prizes for beauty! Bake for about 15 minutes until they are yellow and dry, not golden brown so keep an eye on the oven so they don’t burn.
Leave them on the trays for about 5 mins, then use a palette knife to pop them on a wire rack and cool completely.
While the biscuits are cooling, make the custard cream by putting the custard in a bowl and mixing with the boiling water to make a paste. Add the butter and icing sugar and mix until it’s really creamy. If it’s a bit dry, add more water and if it seems too wet, add a little icing sugar to get the right creamy consistency.
Once totally cooled, sandwich the approximately same sized biscuits together with a teaspoon of the custard cream. I used a disposable piping bag and snipped off the end (about 1 cm). Pipe a circle of the filling around the edge and a little in the middle and gently press another biscuit on top.
I’ve adapted this recipe from the book Biscuit by Miranda Gore Browne.
Bake with love