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Custard Creams

Perfect homemade custard creams comprising a custard flavoured shortcake biscuit with a creamy custard buttercream filling.
5 from 2 votes
Course: Dessert, Snack
Cuisine: British
Keyword: biscuit, custard, shortbread, shortcake
Prep Time: 20 minutes
Cook Time: 12 minutes
Rest time: 20 minutes
Total Time: 52 minutes
Servings: 25 biscuits
Alter quantities (metric only) 25 biscuits

Ingredients you'll need...

Shortcake biscuit

  • 220 g plain flour (all purpose flour)
  • 50 g cornflour (cornstarch)
  • ½ teaspoon baking powder
  • 35 g icing sugar (powdered/confectioners sugar) plus extra for rolling out
  • 20 g custard powder or instant vanilla pudding mix
  • ¼ teaspoon fine salt (kosher salt)
  • 120 g cold unsalted butter grated or in small pieces
  • 1 large egg yolk
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 4 tablespoon milk

Custard filling

  • 50 g unsalted butter softened
  • 120 g icing sugar
  • 2 tablespoon custard powder
  • 1 tablespoon milk

Here's what we do...

Shortcake biscuit

  • Add your first 6 ingredients to a food processor with the blade attachment fitted and give it all a whizz to fully mix together.
  • Dot your grated butter evenly over the flour mixture.
  • Pulse for about 10 pulses until the mixture resembles fine breadcrumbs. You may need to scrape down and mix around with a spatula in between to ensure equally mixed.
  • Add your egg yolk, vanilla bean paste and milk and pulse until the mixture just starts to clump together a little. 12 pulses should be enough.
  • Spread a little icing sugar out onto a clean work surface and tip your biscuit mixture out onto it.
  • Bring the mixture together into a large ball, knead it slightly just so it fuses together.
  • Flatten the ball to a depth of about 1 inch, cover with clingfilm and refrigerate for 15-20 minutes.
  • Heat your oven to 180°C/160°C fan/355°F/Gas mark 4
  • Place a piece of greaseproof paper onto the base of your baking trays.
  • Roll out your biscuit dough to a depth of 3mm.
  • Cut out 50 biscuits.
  • Place the biscuits onto your baking trays, leaving 1 cm between each one.
  • Bake for 12 minutes, or until the biscuits start to just brown at the edges and slightly on the base.
  • Leave to cool on the baking tray for 2 minutes, then carefully remove to a cooling rack.

Custard filling

  • Beat all of your filling ingredients together until soft, pale, creamy and spreadable.
  • Take one of your biscuits and carefully spread ½-1 teaspoon of butter icing onto the base of the biscuit.
  • Sandwich together with another biscuit, giving it a gentle twizzle to ensure it sticks together, but be careful as the biscuits are fragile. Wipe the sides of the biscuits to ensure a neat presentation.
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Supporting Notes

Ensure your biscuits are cold before baking them, this may mean popping them into the fridge to cool for 10-20 minutes after being cut.
You may need to cool your baking trays with cold water if using for the next batch of custard creams.  The baking trays need to be cold to ensure the biscuits do not spread.
These custard creams will keep for up to 3 days in an airtight container.

Make Your own Notes on this Recipe here...