Home-made Custard Creams
These homemade custard creams are a delightful treat for any occasion. The buttery biscuits sandwich a sweet vanilla and custard filling, creating a perfect balance of flavors. Enjoy making these nostalgic biscuits with this simple and easy-to-follow recipe.
— Constant Cookbook
Ingredients
- Biscuit
- 100g margarine/butter
- 100g flour
- 50g caster sugar
- 50g custard powder
- few drops of vanilla essence
- Filling
- 150g icing sugar
- 75g margarine/butter
Instructions
- Cream sugar and margarine, then fold in flour, custard powder and vanilla essence until a roll-able dough is formed. Alternatively combine all ingredients in a food processor, and then by hand form the dough.
- Preheat the oven to 200C/fan 180C/gas 6.
- Flour a surface and roll out dough to roughly 1/2 cm thickness. Then cut out shapes, ensuring there is a duplicate of each shape you cut.
- Place shapes on a baking tray covered in baking parchment (or greased and floured), ensuring that one of each pair is put on upside down (i.e. flipped over, rather than rotated). Place in oven for 10 minutes, or until golden brown. Remove and cool on a wire rack.
- Blend the icing sugar and margarine, and then use to fill the custard creams once they are cool. Place a bit on the bottom (i.e. non-smooth side) of the first biscuit, then push the bottom of the first biscuit's pair onto this. Don't force together as otherwise the filling will just explode out the sides! Leave to set in a container or eat there and then.
Yield
Makes 20 biscuits
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