Custard Creams Recipe

Introduction

Ingredients

• 225g unsalted butter, softened
• 225g caster sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 275g plain flour
• 50g custard powder
• 1 tsp baking powder
• 1/2 tsp salt

For the filling:

• 100g unsalted butter, softened
• 200g icing sugar
• 2 tbsp custard powder
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 180°C/160°C Fan/Gas Mark 4. Line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolks and vanilla extract and mix until combined.
4. In a separate bowl, sift together the flour, custard powder, baking powder and salt.
5. Add the dry ingredients to the wet ingredients and mix until a dough forms. If the dough is too sticky, add a little more flour.
6. Divide the dough into two equal parts and roll each part into a rectangular shape about 1 cm thick.
7. Using a sharp knife or cookie cutter, cut the dough into rectangular shapes about 5 cm long and 3 cm wide.
8. Place the biscuits onto the prepared baking sheets, leaving a little space between each biscuit.
9. Bake for 12-15 minutes or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. To make the filling, cream together the butter and icing sugar until light and fluffy.
11. Add the custard powder and vanilla extract and mix until combined.
12. Spoon the filling into a piping bag fitted with a small round tip.
13. Pipe a small amount of filling onto the bottom of one biscuit and top with another biscuit to make a sandwich.
14. Repeat with the remaining biscuits and filling.
15. Dust the top of each biscuit with a little icing sugar to serve.

Nutrition

• Calories: 195
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 50mg
• Sodium: 125mg
• Carbohydrates: 25g
• Fiber: 0g
• Sugar: 15g
• Protein: 1g

Conclusion