Soft and buttery Custard Cream Biscuits. These Custard Creams are simply perfect with a cup of tea.

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!

custard cream biscuits with plate of cookies

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!

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.

Custard Cream Biscuits

★★★★★

5 from 1 reviews

Author: Thanh | Eat, Little Bird
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 minutes
Yield: Makes about 16 cookies
Category: Cookies
Cuisine: British

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

175 g (1 cup plus 3 tablespoons) plain flour (all-purpose flour)
3 tablespoons Bird’s custard powder
1 teaspoon baking powder
50 g (1/2 stick) unsalted butter
50 g (1.8 oz) vegetable shortening or lard
3 tablespoons caster sugar (super-fine sugar)
1 egg, lightly beaten
1 tablespoon milk

For the custard cream

1 tablespoon Bird’s custard powder
100 g (3/4 cup) icing sugar (powdered sugar)
50 g (1/2 stick) unsalted butter, softened
1 teaspoon boiling water

Instructions

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.

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

Serving Size: 16
Calories: 151
Sugar: 9.8g
Sodium: 10.8mg
Fat: 8.7g
Carbohydrates: 17.3g
Fiber: 0.2g
Protein: 1.4g
Cholesterol: 31.2mg

#eatlittlebird

21 comments

Pam Greer 28 February 2017

Those look delicious! I can see why they are your husband’s favorite!

Eat, Little Bird 3 March 2017

Thanks, Pam!
Reply

David @ CookingChat 28 February 2017

I’m sure waiting for these all year make them particularly special! They look tasty.

Eat, Little Bird 3 March 2017

Thanks, David! Hopefully he won’t have to wait so long next time 😉
Reply

Tara 28 February 2017

Such a wonderful Valentine’s tradition! I can see why he asks for them. These cookies sound incredible and I love that rectangular cutter.

Eat, Little Bird 3 March 2017

It’s my favourite cutter 🙂 My children will use 20 different types of cutters when we make cookies, but I always reach for this one!
Reply