Homemade Custard Creams

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Custard Creams are super sweet biscuits, crunchy, and perfect dipped in tea. This recipe is so simple and great for baking with kids.

Custard creams are such a classic, aren’t they? 

Right up there with Bourbons on the biscuit tin rankings for me. 

They are so sweet, I love that delicious custardy flavour. Custard Creams are also excellent dippers and to be frank, there’s very little that brings me more comfort than a cup of tea and a couple of (9) biscuits. 

Homemade Custard Creams as easy, cheap, and chances are you already have most of the ingredients in your cupboard. Biscuits are also great for baking with the kids (which is the perfect weekend activity!) because they are super simple, and you get your hands a little dirty. 

This Easy Custard Cream Recipe is definitely one of my favourites. 

What is the Cream in a Custard Cream?

The filling in a custard cream is a really simple buttercream, with added custard powder. 

I add a little splash of milk just to make my custard buttercream easier to spread. 

Can You Get a Custard Cream Stamp?

I’m sure that you can, and these Custard Cream Biscuits would be amazing stamped! 

I’ve got a bourbon stamp, which is awesome, but I’ve never been able to find a custard cream one. 

If you’ve got a custard cream stamp or cutter, please use it and show me. If not, simply use a basic cookie cutter. Any shape you fancy for your biscuits. They’ll still taste the same. 

How to Make Custard Creams at Home

Making this Recipe for Custard Cream Biscuits is so easy. My only tips really would be to make sure you chill your dough in the fridge for at least 60 minutes, or in the freezer for 30. 

The dough is quite sticky, and cooling it stiffens it up, making it easier to roll, and reducing the risk of it spreading as it bakes. 

If your dough is still too sticky to work with, add a little more flour, but only tiny bits at a time, as too much will make your custard biscuit cakey, and make sure you roll on a well-floured surface.

The dough can also be quite temperamental. So, if you find bits crumble off as you roll and shape, just knead them back into the dough. 

How Long Do Homemade Custard Creams Last?

These biscuits will stay fresh in a sealed tub or biscuit tin for 2-3 days before they start to go soft. Even then, they are safe to eat, they just won’t have the same great texture. 

Can You Freeze Homemade Custard Creams?

This Custard Cream Recipe is great for freezing. 

But, buttercream can go a little gritty when frozen. So, I’d advise either freezing the custard cream biscuit dough raw, wrapped in clingfilm, or in a sealed freezer bag. Or, baking the cookies and freezing them before spreading the filling. 

What is British Custard in America?

Custard creams are very very British! Can you get them in America? 

I’m not sure custard is really a thing in America either, or many other places. The custard that we enjoy poured over our apple pies is typically known as “creme Anglaise” in other places. 

But, for this recipe, you just need custard powder. If you can’t find custard powder, there’s a great recipe here.

More Biscuit Recipes

Homemade Custard Creams

Author NameAuthor: Donna

I love biscuits. Making your own custard creams means you can have them all of the time!

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Prep Time 35 minutes mins

Cook Time 12 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 47 minutes mins

Course Sweets

Cuisine British

Servings 18 Biscuits

Calories 130 kcal

Ingredients

  

For the Biscuits

• 100 g Butter or Margarine
• 50 g Caster Sugar
• 125 g Plain Flour (plus more to flour the surface)
• 25 g Custard powder
• 25 g Cornflour

For the Filling

• 150 g Icing sugar
• 45 g Butter or Margarine
• 20 g Custard powder
• Splash milk

Instructions

 

• Preheat the oven to 170 degrees and lightly grease and line a large baking tray.
• Cream together the butter and sugar.
• Sift in the flour, cornflower, and custard powder and fold together until it forms a dough.
• Knead into a ball, wrap and refrigerate for 60 minutes.
• Roll out to 3mm on a well-floured surface.
• Cut into equal shapes.
• Gently place on the baking tray.
• Bake for 10-12 minutes.
• Once baked cool on a wire rack.
• While cooling, make the buttercream by mixing the butter, icing sugar, and custard powder until smooth.
• Add a little milk if you need to, to make the filling spreadable, or a little more icing sugar if it’s too thin.
• Once cool, spread filling on biscuits and sandwich together.

Notes

• Check biscuits after 10 minutes, if they are firm and lightly golden, they are done.

• You can use this recipe to make giant custard creams or mini custard creams. Just use different size cookie cutters, and bake larger biscuits for a little longer, and smaller for less time.

Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.

Keyword afternoon tea recipes, classic biscuits

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