Custard Creams

By garciamoss

Ingredients

• For the custard-cream filling:
• 100 g unsalted butter, softened
• 50 g caster sugar
• 100 g plain flour, plus extra for rolling out
• 25 g custard powder
• 25 g cornflour
• 150 g icing sugar
• 45 g unsalted butter, softened
• 20 g custard powder
• 3 tsp full-fat milk
• A baking tray lined with baking parchment
• A 6cm square or round cookie cutter
• A piping bag fitted with a 1cm round nozzle

Details

Servings 8
Adapted from womanandhome.com

Preparation

Step 1

To make the biscuits, beat the butter and sugar together until light and fluffy: this can be done either with an electric hand whisk or in a bowl with a wooden spoon. Sift the flour, custard powder and cornflour into the bowl and mix until thoroughly combined and smooth

Wrap the dough in cling film and chill in the fridge for 20 minutes

Meanwhile, preheat the oven to 170°C/325°F/Gas Mark 3

Dust the work surface with flour and roll the dough out to a thickness of 3–4mm. Using the cutter, stamp out biscuits and place them on the lined baking tray. Gather any dough off cuts into a ball, then re-roll and stamp out more biscuits

Pop the baking tray into the fridge to chill for 10 minutes

Bake on the middle shelf of the preheated oven for 10-12 minutes until the biscuits are pale golden and firm. Leave to cool on the baking tray for a couple of minutes then transfer the biscuits to a wire rack until cold

To make the filling, mix all the ingredients together until smooth using a hand-held whisk or in the bowl of a free-standing mixer. Spoon into a piping bag fitted with a 1cm round nozzle and pipe the filling onto one half of the biscuits, then sandwich together with the remaining biscuits.