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Custard Creams Recipe
Make these iconic British custard creams with this quick and easy recipe. These biscuits are buttery, melt-in-the-mouth and taste just as good as shop-bought biscuits.
I can’t explain how much I LOVE custard cream biscuits, it’s a childhood obsession of mine that I make all the time from scratch, and you can too with this recipe – trust me, it’s so easy!
These biscuits are melt-in-the-mouth and have a smooth custard-flavoured buttercream sandwiched in the middle. The textures and flavours are insanely good, so good, that it’s hard to stop at one.
It’s definitely up there when it comes to the nations’ favourite biscuit, and I’m not surprised! I like to dunk mine into any hot drink for a guaranteed moment of bliss!
What Are Custard Creams?
Custard creams are one of the most popular British biscuits here in the UK, in fact, it’s iconic! Two layers of shortbread-type biscuits are sandwiched together with a custard-flavoured buttercream in between.
Classic custard creams, as they’re sold in shops, are rectangular and have a distinctive pattern with the text ‘custard cream’ printed in the middle. To recreate this iconic look, I use a special shaped cookie cutter that moulds the design onto the biscuit dough.
If you don’t have the cookie cutter, don’t worry! You can simply roll the biscuits into balls and use a fork to press them down.
Watch How To Make It
Why You’ll Like This Recipe
- The texture is light, crumbly and melt-in-the-mouth
- The perfect recipe for newbies and advanced bakers
- It’s one of the nations’ favourite biscuits!!
- This recipe is super quick, easy and so delish
How To Get The Classic Custard Cream Print
These homemade custard cream biscuits taste just like the ones in the shops, and they look like them too. If you want to replicate this design, then you’ll need to use a patterned cookie cutter like this one here.
An alternative way is to roll the biscuits into balls and use a fork to press them down. The fork helps to imprint lines across the biscuits once baked. Another way is to simply press the biscuits down with your fingers, instead of using a fork.
Recipe Ingredients
Below are the few ingredients needed to make these British custard cream biscuits, it’s then followed by the buttercream filling ingredients:
- Butter (Block Butter): Use salted or unsalted butter, this is down to personal preference, I tend to use salted butter or Stork margarine which has salt added to it.
- Caster Sugar: Use caster sugar for this recipe, as a substitute you can use icing sugar or granulated sugar instead.
- Egg: Use eggs at room temperature for best results.
- Vanilla Extract: This is added for extra flavour, this is an optional addition.
- Plain Flour: Use plain flour and not self-raising flour as it will alter the biscuit texture.
- Custard Powder: I like using Bird’s custard powder (it’s the only one I see in the shops really).
What Is The Custard Cream Filling Made Of?
To make the custard cream filling, you need the following ingredients below:
- Butter: Use salted or unsalted butter, this is down to personal preference.
- Icing Sugar: To help build the structure for the buttercream and to help it set.
- Custard Powder (Optional): This is optional unless you want a custard cream taste throughout the biscuit and buttercream filling.
- Milk (Optional): Adding milk to the buttercream is optional, but it does help to thin-out and smoothen the consistency of the buttercream.
How To Make Custard Creams
Below is a step-by-step guide on how to make homemade custard creams. Full recipe instructions are on the recipe card:
Making The Biscuit
Step One:
Preheat your oven to 170°C (150°Fan, gas mark 3, 325°F) and line a baking tray with parchment paper.
Add butter and sugar to a large mixing bowl or food processor and cream together until light and fluffy. Add the egg and vanilla extract and mix until combined.
Step Two:
Add flour and custard powder and mix together until thoroughly combined. Use your hands to help bring the dough together.
Gently knead the dough on a lightly floured work-surface until the dough is combined and smooth. Roll the dough into a ball then use your palms to slightly flatten it into a disc shape.
Wrap the dough in cling film and leave it to chill in the fridge for 1 hour or freezer for 30 minutes.
Step Three: