Old Fashioned Custard Cream Biscuits

Custard Cream Biscuits are a delicious treat for every once in a while. They’re super easy to make and are always a crowd pleaser!!

I highly recommend you make a double or triple batch every time as they will get eaten up fast!

For a nice twist, add some lemon zest or passionfruit pulp to the icing mixture! Even some raspberry jam in the icing mixture gives it colour and a burst of flavour!

History of the Custard Cream Biscuits:

The Old Fashion Custard Cream Biscuit originated in England. They were first commercially manufactured in 1908 and were popular in both the UK and Ireland. The shop-bought Custard Cream Biscuits tend to have a baroque design stamped on them that originated in the Victorian Era.

This design is meant to represent fern fronds which were in vogue in the later half of the 19th century.

A poll conducted in the United Kingdom in 2007 revealed that 9 out of 10 Brits voted the Old Fashioned Custard Cream Biscuit as their favourite!

Old Fashioned Custard Cream Biscuits

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

12

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

180

kcal

Total time

15

minutes

Crisp biscuits sandwiched with sweet custard cream filling.

Cook Mode

Keep the screen of your device on

Ingredients

• 250 gram Butter

• 1 cup Sugar

• 3 cups Flour Self-Raising

• 3 Eggs (small)-or 2 large

• 1 tsp Vanilla Extract

• 1 cup Custard powder

• Filler

• 1 cup Icing sugar

• 1 tbsp Custard powder

• 1 tsp Vanilla Extract

• 1/3 cups Hot water

Directions

• Pre heat oven to 180 degrees.
• Line baking tray with baking paper.
• Combine the butter, sugar, eggs and vanilla and beat until creamy.
• Add the flour and custard powder and roll into small balls and flatten with fork.
• Bake until golden brown. Check after 8 minutes. (Usually takes 10 minutes to cook).
• When cold – beat all filling ingredients together and sandwich two biscuits together.

Notes

• Custard Creams are not suitable to freeze.
• Keep sealed in an airtight container for up to five days.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

See Full Bio