Homemade Custard Creams
I love biscuits. Making your own custard creams means you can have them all of the time!
Servings 18 Biscuits
Calories 130kcal
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.