Homemade Custard Cream Biscuits
Custard cream biscuits are the tea-time classic that turn a quiet half hour into something properly soothing. A crisp, buttery biscuit with a smooth vanilla custard filling that tastes like childhood, only better because you made it yourself.
The dough comes together with a mixer or a wooden spoon, the filling sets up in minutes, and the result is a tin of biscuits that stays fresh for days. Once you pull the first tray out of the oven, you might not go back to the packet.
What Makes These Biscuits So Good
The biscuit itself is short and tender, with clean snap and just enough sweetness to carry the filling. There is no chewiness here, just a light crumb that practically dissolves in a hot cup of tea.
The filling is where it matters. Custard powder gives it that familiar creamy flavour, while butter and icing sugar keep it silky and easy to pipe. It firms up just enough after sandwiching, so every bite has that soft crack through the middle.
Ingredients
- 200g unsalted butter, softened: use a good butter, the flavour comes through.
- 100g caster sugar: fine sugar creams in quickly and keeps the biscuit light.
- 1 large egg yolk: adds richness without making the dough wet.
- 1 tsp vanilla extract: use a good one, it lifts the custard taste.
- 300g plain flour: standard all-purpose flour works here.
- 2 tbsp custard powder: Bird’s is the classic choice for that nostalgic note.
- Pinch of salt: just enough to sharpen the butter.
For the filling
- 100g unsalted butter, softened: at room temperature so it whips up smoothly.
- 200g icing sugar, sifted: no lumps, or the filling will be grainy.
- 2 tbsp custard powder: this carries the bulk of the custard flavour.
- 1 tsp vanilla extract: deepens the vanilla side.
- 1-2 tbsp whole milk: only if the filling feels too stiff to pipe.
Variations / Substitutions
- Caster sugar swap: granulated sugar works, but cream it a little longer so it dissolves fully.
- Custard powder alternative: you can use 1 tbsp vanilla pudding powder plus an extra ½ tsp vanilla, though the flavour shifts slightly.
- Dairy-free version: use a block vegan butter and a plant milk; the biscuit remains short, but the filling may need an extra minute of beating to come together.
- Chocolate twist: replace 1 tbsp custard powder in the dough with cocoa powder and add a teaspoon of milk; you will get a darker biscuit that still pairs with the vanilla filling.
If you enjoy this kind of biscuit, try my recipe for Jammy Dodgers next.
How to Make Homemade Custard Cream Biscuits
Step 1: Cream the Butter and Sugar
Put the 200g softened butter and 100g caster sugar into a large bowl. Beat with a stand mixer or a wooden spoon for about 2 minutes, until the mixture looks pale and fluffy. Scrape down the sides once halfway through, then add the egg yolk and the 1 tsp vanilla extract and beat for another 30 seconds until they disappear.
The colour will lighten noticeably, and the texture will go from gritty to smooth and almost moussey. You can smell the vanilla coming through at this point, which means the flavour will be even across the dough.
Step 2: Bring the Dough Together
Sift in the 300g plain flour, 2 tbsp custard powder, and the pinch of salt. Mix on low speed or fold with a spatula until the dough just comes together into a soft mass. Stop as soon as no dry flour shows; overworking makes the biscuits tough.
The dough will feel pliable but not sticky. If it looks crumbly in the bowl, tip it onto the worktop and press it together with your hands. The warmth of your palms will bring it into a smooth, yellow ball in a few seconds.
Step 3: Roll and Cut the Shapes
Lay a sheet of baking parchment on the worktop, place the dough on it, and cover with a second sheet. Roll the dough to an even 4 mm thickness. Peel off the top parchment and use a 6 cm fluted round cutter to stamp out biscuits, dipping the cutter in flour if it sticks. Lift the shapes onto a parchment-lined baking tray, leaving a little space between them. Gather the scraps, re-roll once, and cut the rest. You should get about 24 biscuits, enough for 12 sandwiches.
At this point the dough is soft. If your kitchen runs warm, slide the tray of cut biscuits into the fridge for 15 minutes before baking. That short chill stops them spreading too much in the oven so you get clean, defined edges.
Step 4: Bake Until The Edges Are Pale Gold
Heat the oven to 180°C (350°F) for a fan oven, or 160°C (320°F) for a conventional oven. Bake one tray at a time on the middle shelf for 10 to 12 minutes, until the edges are just starting to turn a pale straw colour. The centres will still look a little pale and feel soft when you press them lightly. That is exactly what you want.
Leave the biscuits on the tray for 2 minutes so they firm up, then transfer them to a wire rack. They will crisp as they cool. Repeat with the second tray.
Step 5: Fill and Sandwich the Biscuits
While the biscuits cool completely, make the filling. Beat the 100g softened butter in a clean bowl until it loosens and lightens, about a minute. Sift in the 200g icing sugar and 2 tbsp custard powder, add the 1 tsp vanilla, and beat on low until the sugar is mixed in, then on medium for 2 minutes until the filling is pale and fluffy. If it is too stiff to pipe, add milk a teaspoon at a time until it softens.
Fit a piping bag with a small star nozzle and pipe a swirl of filling onto the flat side of half the biscuits (or spoon it on if you do not have a bag). Top each with another biscuit, flat side down, and press gently until the filling just reaches the edges. Dust the tops with a little icing sugar for the classic finish, and they are ready to serve.
Tips for the Perfect Custard Cream
- The custard powder does double duty here, so use a brand you like the taste of on its own. The filling flavour depends on it.
- A short chill before baking makes a visible difference. Even 15 minutes in the fridge gives cleaner edges and a more even bake.
- Press a fork lightly into the top of each unbaked biscuit to create a traditional dotted pattern, if you want that nostalgic look.
- Let the biscuits cool fully before filling. Even a little warmth turns the buttercream glossy and harder to handle.
Bake times can shift a little depending on your setup, so here is a quick guide:
| Oven Type | Temperature | Bake Time |
|---|---|---|
| Fan (convection) | 180°C (350°F) | 10-12 mins |
| Conventional | 160°C (320°F) | 12-14 mins |
| Gas Mark 4 | 180°C (350°F) | 10-12 mins |
Storing Your Homemade Biscuits
Keep the filled biscuits in an airtight container at room temperature. They will stay fresh for up to 5 days. The filling softens slightly after the first day, but the biscuit stays crisp. Do not refrigerate them, or the buttercream will harden and lose its silky texture.
Frequently Asked Questions
Can I make these gluten-free?
Yes, use a gluten-free plain flour blend that contains xanthan gum. The dough will be a little more delicate to roll, but the biscuits bake up short and crumbly just the same.
My dough is too crumbly to roll, what went wrong?
It likely needs a little more pressure. Tip the crumbly dough onto the counter and knead it gently with the heel of your hand until it holds together. It should smooth out within 30 seconds.
Do I need to chill the dough?
It is optional but helpful. If your kitchen is cool and the dough feels firm after rolling, you can bake straight away. In a warm room, a 15-minute chill prevents spreading.
Can I use ready-made custard instead of custard powder?
No, ready-made custard is too wet and would ruin the biscuit texture. The powder is what gives both the dough and the filling their concentrated flavour and the right consistency.
Custard Cream Biscuits Recipe
Ingredients
Method
- Beat 200g butter and caster sugar until pale and fluffy, about 2 minutes. Add egg yolk and 1 tsp vanilla, beat again briefly.
- Sift in flour, 2 tbsp custard powder, and salt. Mix to a soft dough, then press together gently if crumbly.
- Roll dough between parchment to 4mm thick. Cut 24 rounds with a 6cm fluted cutter and transfer to lined trays. Chill 15 minutes if the kitchen is warm.
- Heat oven to 180°C fan (160°C conventional). Bake biscuits for 10-12 minutes until edges are pale gold. Cool on tray 2 minutes, then move to a rack.
- For the filling, beat 100g butter until light. Sift in icing sugar and 2 tbsp custard powder, add 1 tsp vanilla, and beat 2 minutes until fluffy. Add milk if needed. Pipe or spread onto the flat side of half the biscuits, top with the remaining biscuits, press gently, and dust with icing sugar.
