Sarah’s Custard Cream Biscuits (08/07/22)

We felt like we needed a treat this week, all the wind and rain and starting to put our lights on earlier made it feel like summer was over before it began! So we went old school and made custard creams. They’re very tasty, nothing like the shop bought ones. The custardy filling oozes out when eating so be careful!

When I was following the recipe, I saw that Sarah had used deeper baking trays – like you would use for a traybake. I wondered if this would help keep the biscuits from going darker (polite way of saying I thought I might burn them!!) So I tried the traybake type tray and a flat tray and sure enough, the ones in the deeper tray stayed a more even colour. They’re the ones in the photograph. I did also take a back up picture of the uncooked biscuits in case I messed up totally! The custardy centre got quite soft from the heat of my hands when piping onto the biscuit so don’t worry, it sets up again. I also have half of it left so I will use it for a sponge, next time I am halving the filling amounts. It will be possible to carefully put the filling on with a spoon and knife if you don’t have piping equipment. 

Sarah’s Custard Cream Biscuits

Ingredients

Biscuits

  • 150g Unsalted cubed butter
  • 75g Caster Sugar
  • 1tsp Vanilla extract
  • 150g Plain flour
  • 40g Custard Powder
  • 40g Cornflour

Icing

  • 225g Icing Sugar
  • 150g Butter
  • 40g Custard powder
  • 2-3 tbsp Milk

Method

Biscuits

  1. In a stand mixer or with a hand mixer, beat the butter and caster sugar until light and fluffy.
  2. Add the flour, custard powder and cornflour gradually and mix until smooth.
  3. Wrap the biscuit dough in cling film or similar and chill in the fridge for at least 30 minutes.
  4. Preheat the oven to 170 degrees centigrade (150 fan) or Gas Mark 3.
  5. Line 2 baking trays with parchment.
  6. Dust the work surface with cornflour and roll the dough out to 4mm thick. Cut the biscuits out and place them on the lined baking trays.
  7. Put them in the oven for 12 minutes until they are firm and slightly golden.
  8. Leave to cool slightly before moving to a cooling rack to go cold.

Filling

  1. To make the icing whisk the butter, icing sugar, custard powder and milk until smooth.
  2. Put into an icing bag fitted with a small round nozzle and pipe the filling around the edges of the biscuits, then fill in the middle. Top with a plain biscuit to finish. Repeat until all the biscuits are finished.

Credit: Sarah’s Slice.

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