British · serves 2
Custard Cream Biscuits
Custard powder in the biscuit and the filling. The taste is unmistakable.
Ingredients
- 225g butter, softened
- 115g caster sugar
- 1 tbsp vanilla extract
- 3 tbsp milk
- 340g plain flour, sifted
- 125g custard powder
- Filling: 300g icing sugar, 150g butter, 2 tbsp custard powder, 2 tsp vanilla
Method
- Cream butter and sugar until pale, then beat in vanilla and milk.
- Flour and custard powder in, worked with your hands to a smooth dough.
- Shape into a long rectangular bar, wrap, chill 20 minutes until firm.
- Slice 5mm thick, onto trays 1.5cm apart.
- Prick a dotted border round each with a toothpick, 5mm in from the edge.
- 180°C for 8-12 minutes — take them out when the edges are barely golden.
- Cool, beat the filling until stiff, and sandwich.