Homemade custard creams

A nostalgic bake, these homemade custard creams are the perfect treat to enjoy with a cup of tea.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to gas 4, 180ºC, fan 160ºC. Put the butter and sugar into a food processor and beat until 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. Alternatively, beat the ingredients in the order above with a wooden spoon, then use your hands to gather the mixture together in a ball.

Step 2

Shape the dough into a long oblong shape 5cm x 4cm in depth and width. Wrap in clingfilm and chill for at least 20 mins or until firm.

Step 3

Once firm, thinly slice the oblong into 50-60 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.

Step 4

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.

Step 5

For the filling, cream together the icing sugar, butter, custard powder and vanilla extract in a mixer or with a wooden spoon 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.

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