Recipes and Ruminations of a Freelance Eater

Recipes and Ruminations of a Freelance Eater

Custard Creams

6oz of butter, 6oz flour, 2oz of sugar and 2oz of custard powder is all you need to make one of Britain’s favourite snack time treats. Custard Creams have been one of the nation’s favourite biscuits since Victorian times, and while this recipe is not the same as store bought – they’re just as addictive. Using icing sugar instead of caster sugar and the high quantity of butter make these biscuits very short and fine in texture and the perfect delivery system for the butter cream. If you want to go custard crazy – you can also put a little custard powder into the butter cream filling.



Custard Cream Recipe

170g butter
170g flour
55g icing sugar
55g custard powder

Oven at 180C

Mix everything together until it just comes together.
Roll out and cut into shapes.
Bake until just golden.
Let cool and fill with butter cream.

For the butter cream, put about 50g of softened butter and a cup of icing sugar into your mixer and hit go. Whip it up until it’s creamy and smooth, then add more icing sugar and small amounts of milk to build up the quantity and flavour to your taste.

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