Custard Cream biscuits

img_5287These are absolutely perfect wee biscuits for serving with a cup of tea mid afternoon. You can make them as small or as large as you like; I’m a fan of dainty bakes so tend to make them small, but they’re so versatile and so easy to make. They’re deliciously crumbly and ever so light.

Custard Creams

Grease 2 large baking sheets

For the biscuits:

  • 175g (6 oz) plain flour
  • 50g (2 oz) custard powder
  • a pinch of salt                                           Oven at 180°C/160°C fan oven/Gas 4
  • 175g (6 oz) margarine or butter
  • 50g (2 oz) icing sugar
  • 1 teaspoon vanilla essence

For the icing:

  • 85g (3 0z) butter
  • 175g (6 oz) icing sugar
  • splash of vanilla essence 

Cream the margarine/butter and icing sugar until smooth. In a separate bowl, mix together the flour, custard powder and salt, then gradually add the flour mixture to the butter/sugar mixture until it is combined and smooth. Add the vanilla essence and mix this in too.

Using your hands, roll small quantities of the mixture into balls then place on the preprepared baking trays. Like I said, you can make these as smimg_2540all or as large as you like, so how many you get will depend on the size. Flatten each ball gently
with a fork, then pop in the oven for 15-20 minutes until they are crisp (as they are yellow in colour it can be quite hard to tell when they are done, but look for them juuust going brown around the edges).

As they cool, make your butter icing by creaming the butter, vanilla essence and icing sugar together. Sandwich in between 2 biscuits and voila – custard creams!


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