Custard Cream Biscuits

5 from 1 reviews

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


For the cookies

For the custard cream


  1. 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.
  2. Add the egg and milk and beat again until the mixture clumps together.
  3. Wrap the mixture in clingfilm and leave to rest in the fridge for 20 minutes.
  4. Preheat the oven to 180°C (350°F).
  5. Roll the dough onto a lightly floured surface to about 4mm thickness.
  6. Cut out shapes from the dough and place them on a baking tray lined with baking paper.
  7. 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.
  8. To make the custard cream, mix together all of the ingredients until you have a smooth, but thick, mixture.
  9. Sandwich each cookie together with about a teaspoon of custard cream.
  10. Makes about 16 cookies.

Kitchen Notes

This recipe adapted from Feast by Nigella Lawson

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.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.