Custard Creams
Custard creams are a variety of sandwich cookie (US) or biscuit (UK).
Total Time
35 minutes
Servings
12 cookies
200 g (7.1 oz / 1½ cups) plain flour, plus extra for dusting
1 teaspoon bicarbonate of soda
1 pinch of salt
80 g (2.8 oz / ⅔ stick) unsalted butter
125 g (4.4 oz / ⅝ cup) superfine sugar
1 teaspoon vanilla extract
1 standard (50 g) egg
180 g (6.3 oz / ¾ cup) thick custard, such as pastry cream
Combine the flour, bicarbonate of soda, and salt in a bowl.
Beat the butter, sugar and vanilla in a mixing bowl until soft and fluffy.
Beat in the egg.
Fold the dry ingredients into the wet ingredients, and bring together until a dough forms.
Knead the dough for 2 minutes on a floured surface until smooth.
2 minutes
Shape the dough into a flat disc. Cover with clingfilm and chill for 30 minutes.
30 minutes
Preheat the oven to 190 °C (374 °F).
Line 2 baking trays with parchment paper.
Roll out the dough to 5 mm (0.20 in) thick.
Cut out into 24 circles with a cookie cutter.
Transfer the biscuits to the prepared baking trays.
Bake for 10–12 minutes until well-cooked.
10–12 minutes
Place the biscuits on a wire rack and leave to cool completely.
Spoon 1 tablespoon of custard onto one biscuit. Sandwich it together with another biscuit.
Repeat the biscuit assembly, using remaining biscuits and custard.
Enjoy!
- •If the dough is too wet, mix in 1 tablespoon of plain flour.