Custard creams are never one of my favourites. I like them. Quite a lot actually and if that’s all that was on offer, I’d happily eat a whole pack. But, I never choose them. I always go for a chocolate biscuit or a cookie. Preferably a hobnob. So, Homemade Custard Creams are maybe an odd choice.
But, I’d made a few biscuits and they’d all gone really well. The bourbon especially made me think I should try and make some Homemade Custard Creams. So, I did. Coconut rings next!
I’d never lie to you, I promise, so it must be true when I say, my Homemade Custard Creams are even better than shop bought ones. The custard flavour is so good. Even smelling the mixture, you know they are going to be incredible!
For the Biscuits
- 100g Butter
- 50g Caster Sugar
- 125g Plain Flour
- 25g Custard powder
- 25g Cornflour
For the Filling
- 150g Icing sugar
- 45g Butter
- 20g Custard powder
- Splash milk
This Homemade Custard Cream dough is quite wet and sticky. It’s the opposite to bourbon dough, which is dry and crumbly. I started with 100g of flour, but it was just too wet to work with, so I kneaded in more flour until it was dry enough to roll.
It is still rather crumbly though, so I found it easier to roll out if I did half of the dough at a time, well floured the surface, and didn’t put too much pressure on the rolling pin.
First, preheat the oven to 170 degrees and lightly grease a large baking tray. I had to do my biscuits in two batches.
Cream together the butter and sugar in a large mixing bowl. Sift in the flour, cornflour and custard powder and mix well until it forms a dough. You may need to use your hands to knead it into a ball.
Clingfilm, or place the dough in a sandwich bag and leave in the fridge for 20 minutes.
After this time, roll it out, so it’s around 3mm thick. Cut into biscuit shapes. I have no ordinary cutters, something that needs to be rectified, and to be honest, I found cutting the bourbons a bit annoying. So, I used a champagne flute to get little round biscuits.
Carefully place your biscuits on the baking tray and bake for 12-15 minutes until golden. The colour doesn’t change much until it’s approaching burned, so be careful.
At this point, they smell amazing. Just like you’d expect.
Take off the baking tray and leave on a wire rack to cool.
While they cool, make the rather excellent custard buttercream, which Bobsy eventually tried to suck out of all of the biscuits!
All you do for this is mix all the ingredients together. Add the milk last, a tiny bit at a time until it’s the right texture.
Once your Homemade Custard Creams are cool, spread with the filling and sandwich together. Gorgeous! And, they dip well!
I love biscuits. Making your own custard creams means you can have them all of the time!
- • 100g Butter
- • 50g Caster Sugar
- • 125g Plain Flour
- • 25g Custard powder
- • 25g Cornflour
- • 150g Icing sugar
- • 45g Butter
- • 20g Custard powder
- • Splash milk
Preheat the oven to 170 degrees and lightly grease a large baking tray
Cream together the butter and sugar
Sift in the flour, cornflower and custard powder and fold together until it forms a dough
Knead into a ball, wrap and refrigerate for 20 minutes
Roll out to 3mm on a lightly flowered surface
Cut into equal shapes
Gently place on the baking tray
Bake for 12-15 minutes
Once baked cool on a wire rack
While cooling, make the buttercream by mixing all of the ingredients in a bowl
Once cool, spread filling on biscuits and sandwich together
Prep time includes cooling