Custard Cream Biscuits
Serves: 16 cookies
Soft and buttery Custard Cream Biscuits. These Custard Creams are simply perfect with a cup of tea.
Ingredients
For the cookies
- 175 g (1 cup plus 3 tablespoons) plain flour, (all-purpose flour)
- 3 tablespoons Bird’s custard powder
- 5 g (1 teaspoon) baking powder
- 50 g (½ stick) unsalted butter
- 50 g (2 oz) vegetable shortening, or lard
- 35 g (3 tablespoons) caster sugar, (superfine sugar)
- 1 egg, lightly beaten
- 1 tablespoon milk
For the custard cream
- 1 tablespoon Bird’s custard powder
- 100 g (¾ cup) icing sugar, (powdered sugar)
- 50 g (½ stick) unsalted butter, softened
- 1 teaspoon boiling water
Instructions
To Make the Dough
- Measure the flour, custard powder, baking powder, sugar, butter and vegetable shortening (or lard) into the bowl of a standmixer.
- Beat until you have a crumbly mixture.
- Add the egg and milk.
- Beat again until the mixture clumps together into a dough.
- Wrap the mixture in plastic wrap and leave to rest in the fridge for 20 minutes.
To Make the Cookies
- Preheat the oven to 180°C/350°F (without fan).
- Roll the dough onto a lightly floured surface to about 4 mm thickness.
- Cut out shapes from the dough.
- Place the shapes on a baking tray lined with baking paper.
- Bake 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 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.