Custard Creams

 Homemade custard cream biscuits

Ingredients:

200g Plain Flour - Plus extra for dusting

50g Bird's Custard Powder

1 Tsp Baking Powder

75g Sugar

125g Unsalted Butter - Chilled, Cut into cubes

1 Medium Egg

1 Tbsp Milk

For the filling:

37.5g Unsalted Butter - Softened

62.5g Icing Sugar

1 Tbsp Bird's Custard Powder

Utensils:

Food Processor

Wooden Spoon

2 Mixing Bowls

Measuring Spoons

Scales

Non Stick Mat - Or floured work surface

Clingfilm

Rolling Pin

Cutters - Or Sharp Knife

Flat Baking Tray

Baking Paper

Wire Rack

Oven 180°C

160°C fan

Baking Time - 13 - 15 mins

Method:

For the biscuits - put the flour, custard powder, baking powder, sugar and butter into a food processor. Pulse until the mixture resembles find bread crumbs. This shouldn't take long.

If you don't have a food processor - rub the butter into the flour mixture using your fingertips.

Add the egg and milk and pulse until the mixture comes just together. You'll know once it's done as it will just get stuck and won't pulse no longer.

Tip it onto a non stick sheet or a floured work surface and bring together with your hands. 

Roll into a ball and wrap with clingfilm and chill in the fridge for at least 30 mins or up to 1 day.

Preheat the oven to 180°C / 160°C fan.

Using your non stick sheet/floured work surface roll your dough out. I chose to use a cutter as I knew I wouldn't be able to cut them into even shaped rectangles but it's up to you what shape you want them to be but you just need an even number so you can sandwich 2 biscuits together.

Leave a bit of space between as they will spread a bit and stick together.

Bake in the oven for 13-15 mins until lightly golden. 

Cool on the tray for about 3 mins then transfer onto a wire rack to cool completely.

While the biscuits are cooling you can make the filling. I actually halved the recipe as I would have ended up with too much for the amount of biscuits I had.

Put the butter, icing sugar and custard powder into a bowl and mix with a wooden spoon until you get a smooth mixture.

Once the biscuits have cooled you can sandwich the filling in between 2 biscuits.

I think I under baked my biscuits as they were quite soft and more like a scone texture rather than a biscuit. They're nice even though they're not like the custard creams biscuits we all know and love from the shops but and I got good feedback when I passed them on!

Might try a different recipe to see if I can make something closer to the shop bought ones.

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