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Custard Cream Biscuits

Custard Cream Biscuits Recipe

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 200g unsalted butter, softened
  • 100g caster sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 300g plain flour
  • 2 tbsp custard powder
  • Pinch of salt
  • 100g unsalted butter, softened (for the filling)
  • 200g icing sugar, sifted
  • 2 tbsp custard powder (for the filling)
  • 1 tsp vanilla extract (for the filling)
  • 1-2 tbsp whole milk

Method
 

  1. Beat 200g butter and caster sugar until pale and fluffy, about 2 minutes. Add egg yolk and 1 tsp vanilla, beat again briefly.
  2. Sift in flour, 2 tbsp custard powder, and salt. Mix to a soft dough, then press together gently if crumbly.
  3. 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.
  4. 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.
  5. 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.

Notes

If you do not have a fluted cutter, a plain round one works just as well. The dough is easiest to roll when it is cool but not fridge-cold; if it has been in the fridge for a while, let it sit on the counter for 5 minutes before rolling. Chilling the cut biscuits is not counted in prep time because it is optional, but 15 minutes makes a real difference on a hot day.