Home-made Custard Creams recipe

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This Custard Cream recipe makes 15 biscuits but we are sure you'll want to make a double batch to keep up with demand! They're a classic crowd pleaser.

Custard cream recipe
(Image credit: TI Media)
  • healthy
Makes15
SkillEasy
Preparation Time15 mins plus chilling
Cooking Time15 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories150 Kcal8%
Saturated Fat5 g25%

Our custard cream recipe makes 15 biscuits but we are sure you’ll need to bake at least double; they’re sure to fly off the plate! This custard cream recipe is easy to follow and the biscuits only take 15 minutes in the oven so you’ll have a fresh batch of biscuits in no time. Keep this custard cream recipe to hand and whip them up to give as a gift, wrapped in tissue paper and a ribbon, they’re sure to put a smile on someone’s face. We used Dexam British biscuit cutters (£10.62 for a pack of four) from Amazon to create the perfect home-made replicas of Custard Creams. If you do decide to make these make sure you keep a couple back for yourself before they all go!

Love baking biscuits? We've got loads more lovely biscuit recipes right here!

Ingredients

  • 125g unsalted butter
  • 60g golden caster sugar
  • 125g plain flour
  • 60g custard powder
  • Few drops of vanilla extract

For the filling:

  • 75g unsalted butter
  • 125g icing sugar
  • 2tbsp custard powder
  • Few drops of vanilla extract

You will also need:

  • Biscuit cutter
  • Disposable plastic piping bag

WEIGHT CONVERTER

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Method

  1. Cream together the butter and sugar until light and fluffy. Mix in the flour, custard powder and vanilla until combined and smooth. Wrap in cling film. Chill for 15 mins.
  2. Roll out the dough on baking parchment, until 5mm thick. Cut out about twenty-four 3 x 4.5cm rectangles or stamp out biscuits. Re-roll trimmings. Spread out on a couple of parchment-lined baking sheets and chill for 15 mins
  3. Heat the oven to 180°C or Gas Mark 4. Bake the biscuits for 15 mins, until pale golden. Cool on a wire rack.
  4. To make the filling, cream together the butter, icing sugar, custard powder and vanilla until smooth. Spoon it into the piping bag and snip off the end. Pipe over half the biscuits, then sandwich them together. Store in an airtight container for up to 2 weeks.
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