Custard Cream Biscuits
For the biscuits:
- 225 g soft butter
- 115 g sugar
- 1 tbsp vanilla extract or vanilla flavouring if you don’t have extract
- 3 tbsp milk
- 340 g plain flour sieved
- 125 g instant custard powder
For the filling:
- 300 g icing sugar
- 150 g softened butter
- 2 tbsp instant custard powder
- 2 tsp vanilla extract again use vanilla flavouring if you don’t have extract
- Preheat your oven to gas mark 4, 180ºC, fan 160ºC.
- Cream together the butter and sugar until they are fully mixed together.
- Mix in the vanilla extract and milk.
- Add the sieved flour and custard powder.
- Mix this all together until the ingredients produce a smooth dough.
- Wrap the dough in cling film and place into your fridge for about 20 mins to firm up – this makes it easier to cut the biscuits.
- Roll out the dough until it is the thickness of a biscuit slice (I.e. one slice + cream filling + one slice = a single biscuit).
- We found it easier to cut the dough in half here and then roll it out to cut the biscuit shapes.
- Being food geeks, we had a custard cream mould at home – you can get these and others (e.g. Bourbon and Jammie Dodgers) for a few quid from eBay. They will make your biscuits look the real deal but they aren’t absolutely necessary.
- Cut the dough into custard cream biscuit shapes and place them onto a baking tray lined with baking paper.
- Bake in the oven, now keep an eye on them as they can burn quickly and you want to get them golden brown – this should take between five and ten minutes depending on the temperature of your oven.
- Remove the biscuits from the baking tray and leave to cool on a wire rack.
- Whilst the biscuits are cooling, you can make the filling.
- Cream together the icing sugar, butter, custard powder and vanilla extract until smooth. Once the biscuits are cool, spoon a teaspoon of the filling onto a slice of biscuit and then top with another biscuit slice.
- Repeat until all your biscuits are filled full of custardy tasting deliciousness and then serve. Keep the biscuits in an air-tight container, as they will go soft if you don’t, and they should keep for a few days.
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