Custard Creams

Method

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1. Mix the flour, custard powder and baking powder and rub in the butter until it looks like breadcrumbs. Stir in the sugar.

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2. Add the milk and bring together into a dough. Flatten, wrap and chill 30 minutes.

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3. Heat the oven to 180°C / 350°F and line two trays with baking paper.

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4. Roll the dough to 3 mm thick and cut into 32 rectangles or rounds about 6 cm across. Prick with a fork.

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5. Bake 10 to 12 minutes, until the edges are just pale gold. Cool on the trays 5 minutes, then on a rack.

   Mark done Start 10 min timer

6. Beat the butter, icing sugar and vanilla for 3 minutes until light and fluffy.

   Mark done Start 3 min timer

7. Sandwich pairs of cold biscuits with a teaspoon of filling.

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Chef’s Tips

• Chill the dough so the biscuits keep their shape.
• Bake only until the edges colour. Pale biscuits taste better.
• Cool the biscuits completely before filling.

Pairing Suggestions

• A cup of tea
• A glass of milk
• Hot chocolate

Storage & Reheating

Keep in an airtight tin up to 5 days. Freeze un-filled biscuits for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.