Custard Creams
Custard Creams a deliciously simple bake, a perfect recipe when baking with children.
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Servings: 14 biscuits
Calories: 478kcal
Equipment
- mixing bowl
- Wooden spoon
- Electric hand whisk
- Measuring scales
- Baking sheet
- Parchment paper or silicone liner
Ingredients
- 340 g butter (softened)
- 115 g icing sugar
- 115 g Birds custard powder
- 340 g self raising flour
Buttercream
- 140 g butter (softened)
- 285 g icing sugar
Instructions
- Cream together the icing sugar and butter until soft and well combined.
- Stir through the custard powder and the flour. This should form a stiff ball of well combined dough, take care not to overwork the dough, only work it enough to bring it together.
- Line a baking sheet with parchment paper or a silicone mat.
- Take a teaspoon of the dough and roll it into a ball and place it on a baking sheet. Use a fork to gently press down the top of each ball of dough - don't press too hard.
- Leave sufficient space between each ball to allow the biscuits to spread in the oven.
- When done place the custard creams into an oven at 180C/160CFan/355F for 12-15 minutes. The biscuits are baked when just cooked and firm to touch.
- Remove from the oven and place the biscuits on a wire rack to cool.
- Meanwhile mix together the icing sugar and butter to make the butter icing.
- Once the biscuits have cooled spread some butter icing between two biscuits and allow to the icing to set. Store the sandwiched biscuits in an air-tight container.
Notes
- Take the butter out of the fridge 1 hour before you plan to bake, and allow the butter to soften. This will make it a lot easier to work with when creaming the butter and sugar together both for the biscuits and the buttercream filling.
- Don't overwork the biscuit dough or you will end up with a tough biscuit. Mix it only to bring the dough together, then gently roll into balls ready for baking.
- Don't press down too hard with the fork when making the biscuit shapes, just enough to press down a little as the biscuits will spread in the oven.
- To make vegan custard creams swap the butter for a plant based butter in both the biscuits and the buttercream.
Nutrition Facts
Custard Creams
Amount Per Serving
Calories 478
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 95mg32%
Sodium 245mg11%
Potassium 77mg2%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 28g31%
Protein 4g8%
Vitamin A 875IU18%
Vitamin C 0.03mg0%
Calcium 31mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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