Custard Creams

Custard creams are a variety of sandwich cookie (US) or biscuit (UK).

Ingredients

  • 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
Custard Creams

Photo: SUBARUsti2020hk / Wikimedia Commons / CC BY-SA 4.0

Procedure

  1. Combine the flour, bicarbonate of soda, and salt in a bowl.
  2. Beat the butter, sugar and vanilla in a mixing bowl until soft and fluffy.
  3. Beat in the egg.
  4. Fold the dry ingredients into the wet ingredients, and bring together until a dough forms.
  5. Knead the dough for 2 minutes on a floured surface until smooth.
  6. Shape the dough into a flat disc. Cover with clingfilm and chill for 30 minutes.
  7. Preheat the oven to 190 °C (374 °F).
  8. Line 2 baking trays with parchment paper.
  9. Roll out the dough to 5 mm (0.20 in) thick.
  10. Cut out into 24 circles with a cookie cutter.
  11. Transfer the biscuits to the prepared baking trays.
  12. Bake for 10–12 minutes until well-cooked.
  13. Place the biscuits on a wire rack and leave to cool completely.
  14. Spoon 1 tablespoon of custard onto one biscuit. Sandwich it together with another biscuit.
  15. Repeat the biscuit assembly, using remaining biscuits and custard.
  16. Enjoy!

Notes, tips, and variations

  • If the dough is too wet, mix in 1 tablespoon of plain flour.