International / basics / Cakes & baking
Custard Creams
Custard creams are a variety of sandwich cookie (US) or biscuit (UK).
Ingredients
- plain flour, 7.1 oz / 1½ cups; plus extra for dusting200 g
- bicarbonate of soda1 tsp
- salt1 pinch
- unsalted butter, 2.8 oz / ⅔ stick80 g
- caster sugar, superfine; 4.4 oz / ⅝ cup125 g
- vanilla extract1 tsp
- egg, standard (50 g)1
- custard, thick, such as pastry cream; 6.3 oz / ¾ cup180 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 16 steps
Combine the flour, bicarbonate of soda, and salt in a bowl.
Beat the butter, sugar and vanilla in a mixing bowl until soft and fluffy.
Beat in the egg.
Fold the dry ingredients into the wet ingredients, and bring together until a dough forms.
Knead the dough for 2 minutes on a floured surface until smooth.
Shape the dough into a flat disc. Cover with clingfilm and chill for 30 minutes.
Preheat the oven to .
Line 2 baking trays with parchment paper.
Roll out the dough to thick.
Cut out into 24 circles with a cookie cutter.
Transfer the biscuits to the prepared baking trays.
Bake for 10–12 minutes until well-cooked.
Place the biscuits on a wire rack and leave to cool completely.
Spoon 1 tablespoon of custard onto one biscuit. Sandwich it together with another biscuit.
Repeat the biscuit assembly, using remaining biscuits and custard.
Enjoy!
Region evidence: no stated origin (basic dish)
