Custard Cream Biscuits Recipe

Picture this: the warm, inviting scent of freshly baked biscuits fills your kitchen, mingling with the sweet, creamy aroma of rich custard buttercream that promises a bite of pure delight. These Custard Cream Biscuits are the perfect marriage of crisp, delicate biscuits hugging a smooth, dreamy filling—a nostalgic treat that feels like a warm hug from a loved one. Whether you’re after a charming teatime snack or a crowd-pleasing dessert for your next gathering, these biscuits bring comfort and joy with every buttery bite.

Why You’ll Love This Custard Cream Biscuits Recipe

• Quick and Easy: Ready in just 30 minutes from start to finish, perfect for satisfying those spontaneous baking cravings.
• Simple Ingredients: Uses common pantry staples like flour, butter, sugar, and custard powder—no fancy or hard-to-find items required.
• Perfect for Sharing: Makes 28 delicious biscuits, ideal for serving family, friends, or even gifting wrapped beautifully.
• Impressive Presentation: The classic custard cream pattern impresses guests with its charming design and vibrant filling.
• Customizable: Easily tweak the filling flavors or biscuit shapes to suit your mood or occasion, making this recipe endlessly versatile.

Why This Custard Cream Biscuits Recipe Works

This Custard Cream Biscuits Recipe perfectly balances texture and flavor thanks to a few key techniques. The blend of plain flour and cornflour creates that signature crisp yet tender biscuit crumb. Beating the butter and sugar until light and creamy incorporates air, ensuring the biscuits bake up beautifully. The filling, combining buttery richness with custard powder and icing sugar, delivers a smooth, silky contrast that melts in your mouth. Baking the biscuits just until the edges turn golden guarantees they stay crisp but never dry. Altogether, these steps make for a flawless, traditional treat you’ll adore.

Ingredients You’ll Need

Each ingredient plays a vital role, combining simply yet effectively to bring out the biscuit’s buttery crunch and the luscious custard cream filling’s smoothness.

• Plain flour (165 g): Creates the biscuit’s structure and tender bite.
• Cornflour (35 g): Adds a delicate, crisp texture to the biscuit crumb.
• Baking powder (¼ tsp): Helps the biscuits lift slightly for a light texture.
• Salt (¼ tsp): Balances the sweetness and enhances flavors.
• Caster sugar (100 g): Sweetens the biscuits evenly.
• Unsalted butter (113 g for biscuits + 75 g for filling): The star ingredient bringing richness and moistness.
• Egg yolk (1): Binds the biscuit dough and adds tenderness.
• Milk (2 tsp for dough + 3 tsp for filling): Moistens the dough and creates the perfect filling consistency.
• Vanilla extract (1 tsp): Infuses a warm, fragrant note into the dough.
• Icing sugar (115 g): Sweet and powdery, perfect for smooth buttercream.
• Custard powder (2 tbsp): The defining ingredient for that authentic custard cream flavor.

Ingredient Substitutions & Tips

• Plain flour: All-purpose flour works perfectly as a substitute wherever plain flour is used.
• Unsalted butter: You can use salted butter, but reduce added salt to avoid over-seasoning.
• Milk: Any plant-based milk like almond or oat milk can replace dairy milk for a dairy-free version.
• Custard powder: If unavailable, vanilla pudding powder can be used, but custard powder gives the authentic flavor.

How to Make Custard Cream Biscuits Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 180°C (160°C fan forced) or 350°F. Line two large baking sheets with baking paper, ensuring a smooth surface so your biscuits bake evenly and don’t stick.

💡 Pro Tip: Lining with fresh baking paper each batch helps keep your cookies crisp and clean.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the plain flour, cornflour, baking powder, and salt. This ensures even distribution so each biscuit has the perfect texture and flavor.

💡 Pro Tip: Whisking thoroughly also helps avoid clumps when combining with the wet ingredients.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and caster sugar on medium-high speed until light and fluffy—this will take about 3-4 minutes. The mixture should be pale and creamy, giving your biscuits a delicate lift.

💡 Pro Tip: Use a stand mixer or handheld beater for best results and consistent texture.

Step 4: Add Wet Ingredients

Beat in the egg yolk, milk, and vanilla extract at low speed, just until combined. This gentle mix avoids overworking the dough, which keeps the biscuits tender.

💡 Pro Tip: Room temperature eggs blend more easily and evenly into the butter mixture.

Step 5: Incorporate the Dry Ingredients

Gradually add the flour mixture and beat on low speed until the dough starts forming large clumps and no visible flour remains. Then, bring the dough together with your hands on a lightly floured surface. This warmth helps the dough bind naturally.

💡 Pro Tip: Avoid overmixing here to keep the biscuits crumbly and delicate.

Step 6: Roll and Cut the Dough

Lightly dust the dough and roll it out evenly to about 3mm (⅛ inch) thickness. Use a 5cm (2 inch) round cookie cutter or a custard cream cutter to stamp out shapes. Place the biscuits at least half an inch apart on the prepared trays.

If using the custard cream cutter, press firmly on the top button for the signature pattern, then use your fingers to ensure the corners cut cleanly.

💡 Pro Tip: Try to get as many biscuits as possible from each roll; the dough gets drier and tougher the more you re-roll it.

Step 7: Bake the Biscuits

Bake for 10 to 12 minutes or until the edges turn a beautiful golden brown. These biscuits should be crisp when cool. Let them cool completely before assembling the filling.

💡 Pro Tip: Baking in two batches allows even air circulation for perfectly crisp biscuits every time.

Step 8: Make the Buttercream Filling

When the biscuits have cooled, combine 75 g softened butter with the icing sugar using a handheld mixer until crumbly but combined.

💡 Pro Tip: A crumbly base makes it easier to whip the filling smooth.

Step 9: Add Custard Powder and Milk

Add the custard powder and 3 teaspoons of milk. Beat for 30 to 60 seconds until the buttercream is soft and creamy, with that unmistakable custard cream flavor.

💡 Pro Tip: Adjust milk quantity if needed to get a spreadable consistency, but avoid making it too runny.

Step 10: Assemble the Custard Cream Biscuits

Pipe or spread a generous dollop of buttercream onto the flat side of half the biscuits, then gently sandwich with the remaining plain biscuits.

💡 Pro Tip: Chill the assembled biscuits briefly to help the filling set perfectly.

Common Mistakes to Avoid

Learn from these common pitfalls:

• Overworking the dough: Can make biscuits tough, so handle it gently when combining and rolling.
• Using cold butter: Makes creaming difficult and results in uneven texture.
• Rolling dough too thick: Biscuits won’t be crisp; keep it thin but even around 3mm.
• Underbaking: Leads to soft, chewy biscuits rather than crisp.
• Not cooling biscuits fully before filling: Warm biscuits can melt buttercream and cause sogginess.
• Re-rolling dough too many times: Can dry the dough, leading to harder biscuits.

Delicious Variations to Try

Once you’ve mastered the classic Custard Cream Biscuits Recipe, why not experiment to suit your tastes or seasons?

Chocolate Custard Creams

Add 1-2 tablespoons of cocoa powder to the biscuit dough for a lovely chocolate twist. Combine with vanilla custard filling or add melted dark chocolate to the buttercream.

Matcha Custard Creams

Incorporate 1 tablespoon of matcha powder into the biscuit dough for a subtle earthy flavor and a beautiful green color that pairs wonderfully with the sweet filling.

Lemon Zest Custard Creams

Add zest from one lemon into the buttercream filling for a zesty citrus kick that livens up the classic custard flavor.

Almond Custard Creams

Substitute a few tablespoons of flour with finely ground almonds in the dough, and add a splash of almond extract to the filling for a nutty delight.

Cinnamon-Spiced Custard Creams

Mix ½ teaspoon of ground cinnamon into the biscuit dough to infuse warm, cozy spice notes into every bite.

How to Serve Custard Cream Biscuits Recipe

Garnishes

Dust with a light sprinkle of icing sugar just before serving, or add a small edible flower on top for a charming touch.

Side Dishes

Serve alongside a steaming cup of tea, rich coffee, or a chilled glass of milk to enhance the cozy teatime experience.

Creative Ways to Present

Arrange the biscuits on a colorful vintage plate or tiered cake stand for a stunning display. Wrap pairs in parchment and tie with ribbon to gift or serve at parties.

Make Ahead and Storage

Storing Leftovers

Keep assembled Custard Cream Biscuits in an airtight container at room temperature for up to 3 days. Make sure the filling is set for best texture.

Freezing

You can freeze leftover biscuit dough wrapped tightly in plastic wrap for up to 1 month. Thaw in the fridge overnight before rolling and baking.

Reheating

For fresh-from-the-oven warmth, reheat unfilled biscuits in a low 150°C (300°F) oven for 5 minutes. Avoid reheating filled biscuits as the cream can melt.

FAQs

Can I use self-raising flour instead of plain flour?

It’s best to stick to plain flour as the recipe relies on precise flour and baking powder balance for texture.

How do I make the biscuits crisp?

Roll the dough thin to about 3mm, avoid overbaking, and ensure the oven is properly preheated.

Can I make these dairy-free?

Yes, substitute butter with a dairy-free spread and use plant-based milk alternatives in the dough and filling.

What if I don’t have custard powder?

Vanilla pudding powder can substitute but may alter flavor slightly. Custard powder is recommended for authentic taste.

Can I store the filled biscuits in the fridge?

Yes, but bring them to room temperature before serving for best flavor and texture.

How long will these biscuits keep?

Unfilled biscuits keep well in an airtight container for up to a week; filled biscuits last about 3 days.

Is it okay to use salted butter?

Yes, just reduce or omit the additional salt in the dough.

Can I use a different cutter shape?

Absolutely! Any cookie cutter shape works, but the classic pattern is what gives custard creams their charm.

Final Thoughts

Making this Custard Cream Biscuits Recipe fills the kitchen with more than just delicious scents—it brings a little nostalgia, comfort, and joy into every moment spent baking and sharing. There’s something magical about the buttery, crisp biscuits joined by that irresistible, silky custard filling that makes every bite feel special. Whether you’re baking for close friends, family, or simply to treat yourself, this recipe offers both simplicity and elegance wrapped into one scrumptious treat.

Have you tried this Custard Cream Biscuits Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 😊

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