Print

Custard Cream Biscuits Recipe

Print Recipe

★★★★

3.9 from 57 reviews

Classic homemade custard cream biscuits featuring crisp buttery cookies sandwiched with a smooth, creamy custard-flavored buttercream filling. These delightful biscuits are perfect for teatime or as a sweet snack and are made from simple pantry ingredients with easy baking techniques.

Ingredients

Scale

For the Biscuits:

  • 165 g plain flour (all-purpose flour) (1 ¼ cups / ~5 ¾ oz)
  • 35 g cornflour (US cornstarch) (¼ cup / 1 ¼ oz)
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 100 g caster sugar (or white granulated sugar) (½ cup / 3 ½ oz)
  • 113 g unsalted butter, softened (½ cup / 1 stick / 4 oz)
  • 1 egg yolk
  • 2 teaspoons milk or water
  • 1 teaspoon vanilla extract

For the Buttercream Filling:

  • 115 g icing sugar (powdered sugar) (4 oz)
  • 2 tablespoons custard powder (8 tsp)
  • 75 g unsalted butter, softened (2 ½ oz)
  • 3 teaspoons milk

Instructions

  1. Preheat the oven: Set your oven to 180°C (160°C fan forced) / 350°F and line two large baking sheets with baking paper to prepare for baking the biscuits.
  2. Mix dry ingredients: In a bowl, whisk together the plain flour, cornflour, baking powder, and salt until evenly combined to ensure your biscuits have the proper texture.
  3. Cream butter and sugar: Using a stand mixer or handheld beater on medium-high speed, beat the softened butter and caster sugar until light, fluffy, and creamy. This aeration helps the biscuits become tender.
  4. Add wet ingredients: Reduce speed to low and beat in the egg yolk, milk, and vanilla extract just until combined to incorporate moisture and flavor without overmixing.
  5. Combine dry with wet: Gradually add the dry flour mixture to the wet ingredients and beat on low speed until the dough begins to form large clumps and no flour remains visible.
  6. Roll out dough: Transfer the dough onto a lightly floured surface, dust a little flour on top, and roll out to about 3 mm (⅛ inch) thickness for even baking and crispness.
  7. Cut biscuit shapes: Use a 5 cm (2 inch) round cookie cutter or a custard cream cookie cutter to cut cookies. Transfer them to the prepared baking sheets spaced at least ½ inch apart. If using the pattern cutter, firmly press down to imprint the cream design and ensure clean edges.
  8. Bake the biscuits: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown. Cool completely on the baking sheets before assembling.
  9. Prepare buttercream filling: In a medium bowl, beat softened butter and icing sugar with a handheld mixer until crumbly. Add custard powder and milk, then beat for 30-60 seconds until the filling is smooth, soft, and creamy.
  10. Assemble the biscuits: Pipe or spread a generous amount of the custard buttercream onto the flat side of half the cooled biscuits, then sandwich them with the remaining biscuits gently pressing together.
  11. Serve and enjoy: Your custard cream biscuits are now ready to be enjoyed with tea or as a delightful treat. Store in an airtight container to maintain freshness.
  12. Leave feedback: If you enjoyed this recipe, please take a moment to leave a comment and rating as it is much appreciated and helpful to others.

Notes

  • The custard powder adds a distinctive flavor to the buttercream filling but you can substitute with vanilla powder if preferred.
  • You may freeze half of the dough for later use; thaw and roll as instructed before baking.
  • Try to avoid over-rolling the dough to prevent the biscuits from becoming too dry or tough.
  • For best results, bake in two batches to allow proper air circulation around the trays.
  • If desired, milk powder and additional vanilla essence can be added to the filling for variation.

Keywords: custard cream biscuits, homemade cookies, buttercream filling, teatime biscuits, custard powder cookies

Find it online: https://foodarohub.com/custard-cream-biscuits-recipe/