Custard Cream Biscuits

CUSTARD CREAM BISCUITS

 

 

Ingredients

For the biscuits:

225g butter, softened

115g caster sugar

1 tbsp vanilla extract

3 tbsp milk

340g plain flour, sieved

125g custard powder

For the filling

300g icing sugar

150g butter, softened

1 heaped tbsp custard powder

2 tsp vanilla extract

Ingredients

For the biscuits:

225g unsalted butter, softened

115g caster sugar

1 tbsp vanilla extract

3 tbsp milk

340g plain flour, sieved

125g custard powder

For the filling

300g icing sugar

150g unsalted butter, softened

1 heaped tbsp custard powder

2 tsp vanilla extract

Preheat the oven to gas 4, 180ºC, fan 160ºC. Put the butter and sugar into a food processor and beat until well combined. Add the vanilla extract and milk and beat until combined.

Add the flour and custard powder and beat together until you have a ball of smooth dough.

Shape the dough into a long oblong shape. Wrap in clingfilm and chill for at least 20 mins or until the dough is firm.

 

Once firm, thinly slice the oblong into approx. 50 x 5mm thick slices and put onto 2 large baking trays lined with baking paper. Using a skewer or cocktail stick, mark a dotted line around the circumference of each biscuit roughly 5mm from the edge.

 Bake in the oven for 8-12 mins, or until the edges begin to turn a pale golden-brown colour. Remove with a palate knife and leave to cool on a wire rack.

For the filling, cream together the icing sugar, butter, custard powder and vanilla extract in a mixer until smooth. Spoon a teaspoon of the filling onto the base of a biscuit and evenly spread to the edges using a small palette knife. Top with another biscuit. Repeat until all the biscuits and filling has been used up. 

The biscuits will keep in an airtight container for up to 1 week.