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
12
servings5
minutes10
minutes180
kcal15
minutesCrisp biscuits sandwiched with sweet custard cream filling.
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.
Is there a way we can get this in American measurements as well? Maybe a button for conversion?