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 cream cookies 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 petite beurre is a popular French butter biscuit, and even more popular are the ones with the a layer of chocolate on top! I hope to share a recipe shortly.
But for now, here are the Custard Cream Hearts revisited. Naturally, you can use any cookie cutter shape you like – just adjust the baking time accordingly.
- For the cookies
- 175 g plain flour
- 3 tablespoons Bird’s custard powder
- 1 teaspoon baking powder
- 50 g (3½ tablespoons) unsalted butter
- 50 g vegetable shortening or lard
- 3 tablespoons caster sugar
- 1 egg, lightly beaten
- 1 tablespoon milk
- For the custard cream
- 1 tablespoon Bird’s custard powder
- 100 g icing sugar
- 50 g (3½ tablespoons) unsalted butter, softened
- 1 teaspoon boiling water
- To make the cookies, put the flour, custard powder, baking powder, sugar, butter and vegetable shortening (or lard) into the bowl of a standmixer and beat until you have a crumbly mixture.
- Add the egg and milk and beat again until the mixture clumps together.
- Wrap the mixture in clingfilm and leave to rest in the fridge for 20 minutes.
- Preheat the oven to 180°C (350°F).
- Roll the dough onto a lightly floured surface to about 4mm thickness.
- Cut out shapes from the dough and place them on a baking tray lined with baking paper.
- Place the cookies in the oven and bake for about 10 to 12 minutes, or until lightly golden. Cool the cookies on a wire rack.
- To make the custard cream, mix together all of the ingredients until you have a smooth, but thick, mixture.
- Sandwich each cookie together with about a teaspoon of custard cream.
- Makes about 16 cookies.
Share your photos!
If you have tried this recipe, I would love to hear how it turned out! Please leave a comment below and share your photos on Instagram, Facebook or Twitter using #eatlittlebird