Custard creams are a British and Irish sandwich biscuit with a vanilla filling reminiscent of custard-powder custard. Serve it with hot tea.
Classic Custard Cream Biscuits
Baking
Cookies bars
Vanilla: Extract
Medium
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Crisp, patterned vanilla biscuits sandwiched with a sweet, custard-flavored buttercream. A cup of tea is the traditional partner. Makes 16 sandwich biscuits in about 1 hr 12 min.
Prep
30 min
Cook
12 min
Cooling
30 min
Total
1 hr 12 min
Yield
16 sandwich biscuits
Ingredients
Adjust yield
sandwich biscuits
Scales from a half to a double batch; bake the extra trays in rounds.
- 1 ⅔ cups (200 g)all-purpose flour
- ¼ cup (40 g)custard powder, for the biscuit
- 1 pinchfine salt
- ½ cup (125 g)unsalted butter, softened, for the biscuit
- ½ cup (60 g)powdered sugar, for the biscuit
- 1 (18 g)egg yolk
- 1 tsp (5 ml)vanilla extract, for the biscuit
- 1 tbsp (15 ml)milk, for the biscuit
- ⅓ cup (80 g)unsalted butter, softened, for the filling
- 1 ⅓ cups (160 g)powdered sugar, for the filling
- 1 ½ tbsp (15 g)custard powder, for the filling
- 1 tsp (5 ml)vanilla extract, for the filling
- 2 tsp (10 ml)milk, for the filling
Baking tools for this recipe
Instructions
- Whisk the flour, custard powder and salt together.
- Beat the butter and powdered sugar for 2 minutes until pale, then beat in the egg yolk and vanilla.
- Mix in the dry ingredients and the milk until a soft dough forms. Flatten into a disk, wrap and chill 30 minutes.
- Heat the oven to 350 F (175 C) and line two baking sheets with parchment.
- Roll the dough 1/8 inch (3 mm) thick between parchment. Cut 2 1/2 inch (6 cm) rectangles or rounds and press a pattern with a fork or embossed rolling pin.
- Bake 10 to 12 minutes until the edges are just pale gold. Cool completely on a rack.
- For the filling, beat the butter until creamy, add the powdered sugar, custard powder, vanilla and milk and beat 3 minutes until fluffy.
- Pipe or spread about 1 teaspoon of filling on half of the biscuits and press a second biscuit on top.
Tips
- Custard powder (the eggless, cornstarch kind) gives the characteristic flavor.
- Press the pattern lightly; deep lines can crack when baking.
- Fill only when the biscuits are fully cool.
- Eat baked biscuits only; do not taste the raw dough because it contains raw flour and egg.
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Recipe FAQ
How long does it take to make classic custard cream biscuits?
Plan on 30 minutes of prep and 12 minutes of cooking, plus 30 minutes to chill. The recipe makes 16 sandwich biscuits.
How should I store classic custard cream biscuits?
Store airtight at room temperature up to 5 days; they soften slightly as the filling settles. Unfilled biscuits freeze up to 2 months.
Can I make classic custard cream biscuits ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract, for the biscuit (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 16 servings this recipe makes.
210
Calories / serving
10.9g
Fat
26.6g
Carbs
1.6g
Protein
13.7g
Sugar
Whole recipe (16 servings): ~3360 cal · 174g fat · 426g carbs · 26g protein · 219g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
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