Joe Anderson We love making our own biscuits and what’s better than a classic custard cream.
This classic biscuit is quite easy to make and very tasty, even better, it’s light years away from the cheap supermarket brands.
So let’s get started, but before you do pre-heat the oven to 170c.
Custard Creams Recipe
For the biscuits
225 g plain flour
1/2 tsp baking powder
50 g custard powder
50 g icing sugar
175 g butter
2 tbsp milk
1 tsp vanilla extract
Method
To make the biscuits simply mix all of the ingredients together using a food processor, or if you prefer by hand. Add around a teaspoon of water near the end to bring the mixture together. Now for us the mixture is usually strong enough to roll out straight away on a floured surface, however if you find the mixture is a little brittle you can refrigerate the dough for around 10-15 mins.
Once you are happy with the dough, roll it out on a floured surface and cut out the biscuits using a 5-6cm cookie cutter. You should be able to get around 20 biscuits at first and then with the remaining mixture, another 20. Obviously when placed on top of each other this will make around 20 biscuits in total.
Place these in the oven for around 10-12 minutes until golden and then take out the oven to cool.
For the filling
50 g white chocolate, melted
75 g butter
50 g icing sugar
1 tbsp custard powder
1 tsp vanilla extract
Method
For the filling, mix together the butter, icing sugar, custard powder and vanilla extract. Place the White Chocolate in the microwave for around 15-20 second and stir until completely melted. Once you have done this, mix the melted chocolate in with the rest of the mixture.
To finish, take one of the cooled biscuits and around a teaspoon of the icing and place it in the middle. Spread the mixture completely over the biscuit and place another biscuit on top. Do this for all the remaining biscuits and enjoy at your leisure.
