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Custard Creams

I found this recipe the other dayon the Boy Who Bakes site. Edd Kimber is the boy who bakes. He was the winner of Britain's Great British Bake Off a few years back. The recipe looked really good and I wanted to use my cookie letter stamp thingie again. (Yes, I am like a child with a new toy!)

They were really easy to make. You just tip everything into the food processor and blitz until the dough starts to come together. I like easy. Don't you??

The cookies are a lot more like a shortbread biscuit than they are like real custard cream cookies. I found them to be not quite as crunchy . . . but, having said that, they were still moreishly good!!

Buttery short biscuits, with a crumbly texture . . . lightly flavoured with custard powder . . . and then filled with a custard flavoured buttercream icing.

These are perfect with a hot cuppa for your Elevensies! Or with a glass of milk.

Oh by heck . . . these would probably be pretty scrummy with just about anything!

*Custard Creams*
Makes about 24 double biscuits
Printable Recipe

Short and buttery, with a creamy custard buttercream filling.

For the biscuits:
225g of plain flour (2 1/4 cup)
50g of custard powder (4 heaped dessertspoons, or 5 1/2 TBS)
30g of icing sugar (1/4 cup, sifted)
175g of chilled unsalted butter (3/4 cup), diced
1/2 tsp pure vanilla

For the filling:
50g of room temperature unsalted butter (3 1/2 TBS)
200g icing sugar, sifted (generous 1 1/2 cups)
2 TBS custard powder

Tip the flour, custard powder and icing sugar into the bowl of a food processor. Blitz for about 30 seconds. Drop in the butter and vanilla. Pulse until the mixture starts to come together. About 15 pulses. (If you don't have a food processor, you can do this in a bowl with an electric whisk, but it will take longer. Just tip everything into a bowl and beat until it comes together.) Tip out onto a large piece of plastic cling film. Bring together into a smooth disc, cover and chill for about 30 minutes.

Line several baking trays with baking paper.

Roll the chilled dough out on a lightly floured surface with a lightly floured rolling pin, to 1/4 inch thickness. Cut into rounds with a 2 inch round cutter. Prick the tops with a fork. Place onto the prepared baking sheets. Chill for about 10 minutes. While they are chilling preheat your oven to 180*C/350*F/ gas mark 4.

Bake the chilled biscuits for 10 minutes, or until just beginning to colour around the edges. Let sit on the pans for about 5 minutes before carefully removing to a wire rack to cool completely.

To make the filling, tip all of the ingredients into a bowl. Beat until smooth and fluffy, adding a bit of milk if necessary. Spread this mixture onto half of the cooled biscuits and then top with the other half of the biscuits, pressing down lightly. Store in an airtight container.

You can check out Edd's original recipe here.

Marie Rayner
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  1. They look great, and I can imagine they taste so much better than shop bought ones with all their additives!

  2. To me they look amazing..so well shaped:) Just beautiful!

  3. Yikes! These look pretty darn tasty, Marie! Love anything short & buttery.....yum!

    Hope you're having a lovely summer, dear friend! My husband is traveling in the UK right now with his brother & is having such a wonderful time! (I'm so jealous, but really happy he gets this opportunity!)

    Sending so much love your way today!


  4. They are so perfectly formed. I'm totally impressed. Where did you get the stamp from? It's so cute!

  5. Hi Pigling. I got the cookie press from TOQUEdeCHEF.com I bought two cutters, both rectangular, one was just a plain rectangular one, which also presses little dimples into the cookies, the other rectangular one has a Cookie text stamp, "Brigette Keks" I used just the cookie text stamp on these and my regular 2 inch round cutter. They weren't cheap when you added the postage, but they were something I had wanted to have for a very long time and it was my birthday!


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