Custard Cream Biscuits

It was Valentine’s Day recently and, like every Valentine’s Day in the past 10 years, I baked my husband’s favourite Custard Cream Hearts. He frequently asks for these cookies at other times of the year, too, but it seems that by the time I get around to making them again, Valentine’s Day would once more sneak up on me.

So as my husband has to indeed wait a long time between eating his favourite biscuits, I think they have become just a bit more special. This year, I put in a bit of extra effort and made a triple batch, not least because he now has to share the cookies with the children!

To mix it up a little, I made one batch of Custard Cream Hearts, and the others I made into more traditional-looking custard creams using one of my favourite cutters, a fluted rectangular cookie cutter with small prongs to create decorative holes. It is, in fact, an old-fashioned petit beurre cookie cutter which I found at a flea market many years ago.

A petit beurre is a popular French butter biscuit, and even more popular are the ones with the a layer of chocolate on top!

petit beurre cookie cutter
Vintage cookie cutters at the flea markets in Zurich.

But for now, here is a recipe for simple Custard Cream Biscuits.

Naturally, you can use any cookie cutter shape you like – just adjust the baking time accordingly.

5 stars (1 review)

Custard Cream Biscuits

Thanh | Eat, Little Bird
Prep30 minutes
Cook15 minutes
Rest20 minutes
Total1 hour 5 minutes
Serves: 16 cookies
Soft and buttery Custard Cream Biscuits. These Custard Creams are simply perfect with a cup of tea. 
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Ingredients

For the cookies

For the custard cream

Instructions 

To Make the Dough

  1. Measure the flour, custard powder, baking powder, sugar, butter and vegetable shortening (or lard) into the bowl of a standmixer.
  2. Beat until you have a crumbly mixture.
  3. Add the egg and milk.
  4. Beat again until the mixture clumps together into a dough.
  5. Wrap the mixture in plastic wrap and leave to rest in the fridge for 20 minutes.

To Make the Cookies

  1. Preheat the oven to 180°C/350°F (without fan).
  2. Roll the dough onto a lightly floured surface to about 4 mm thickness.
  3. Cut out shapes from the dough.
  4. Place the shapes on a baking tray lined with baking paper.
  5. Bake the cookies in the oven and bake for about 10 to 12 minutes, or until lightly golden.
  6. Cool the cookies on a wire rack.

To Make the Custard Cream

  1. Mix together all of the ingredients until you have a smooth, but thick, mixture.
  2. Sandwich each cookie together with about 1 teaspoon of custard cream.

Kitchen Notes

  • RECIPE CREDIT
    This recipe adapted from Feast by Nigella Lawson
  • OVEN TEMPERATURES
    All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
  • CONVERSIONS
    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition Information
Serving: 16g, Calories: 151kcal, Carbohydrates: 17.3g, Protein: 1.4g, Fat: 8.7g, Cholesterol: 31.2mg, Sodium: 10.8mg, Fiber: 0.2g, Sugar: 9.8g

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