Custard Creams

I was going through our cupboards today and came across a tin of custard powder, I normally make my own custard nowadays so I thought I would use some of the powder up and make some Custard Creams. They may not be as attractive as the bought one but these are packed with lots more flavour.


170g plain flour
55g custard powder
170g butter at room temperature
55g icing sugar
1/4 tsp baking soda
30g butter
55 icing sugar
a few drops of vanilla extract
2tsp custard powder
Preheat oven to 175c
Sift the flour, custard powder and baking soda into a bowl and set aside.
Cream the butter and sugar for about 3 minutes, then add the sifted flour, custard and soda and mix well.
Form into rounds, about the size of a walnut, I wanted to be precise and weighed out 14g for each round and place on a lined baking tray, leaving room to expand. Press with a fork into the top of each round, twice: once horizontally, and once vertically, to look like a cross-hatch.
Bake near the middle of the oven for 15 to 18 minutes until the bottoms just begin to slightly color. Remove from tray and allow to cool completely on cooling rack.
Mix the butter, powdered sugar, custard powder and vanilla until creamy.
Then use the buttercream to sandwich two of the Custard Creams together. Repeat until all the biscuits have been filled. Put the kettle on….

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Blog at

Up ↑