I love love love custard creams they are a total taste of childhood, I remember trying to sneak just one more biscuit without my parents noticing, when I was little. I wanted to see how hard it would be to recreate that classic flavour, its not a biscuit you ever seem to see for sale at bakeries or cafe’s so I assumed it would be difficult but I think these taste pretty damn spot on. The cookie was a little different though and its mainly because of one thing. If you look at the ingredients list on a pack from the supermarket the one thing your not likely to see is butter, as aren’t cookies and biscuits made with butter just better? I tend to not use oil or vegetable fats in my baking but commercial cookies and biscuits rarely use butter so there is a textural difference but I think its actually for the better.
225g plain flour
50g custard powder
30g icing sugar
175g unsalted butter, chilled and diced
1/4 tsp vanilla bean paste or 1/2 tsp vanilla extract
50g unsalted butter, room temperature
200g icing sugar
2 tbsp custard powder
Edit: You may need a little milk
To make the biscuits place the flour, custard powder, icing sugar into the bowl of a food processor and pulse to combine. Add in the butter and vanilla bean paste andpulse until the mixture begins to come together (If the butter is very cold you may need to knead it together into a mass by hand). Tip the mixture out onto the worksurface and bring together into a uniform mass. Wrap in clingfilm and refrigerate for 30 minutes.
Place the dough on a floured worksurface and roll to a thickness of 3-4mm. Cut out small rounds about 3cm in diameter and dock with a fork. Place on a parchment lined baking tray and refrigerate for 15 minutes or until firm. Whilst chilling preheat the oven to 180C/160C Fan/350F. Bake the biscuits for 10 minutes or until just starting to colour around the edges. Cool on a wire rack.
For the filling place the butter in the bowl of an electric mixer and beat until light and creamy about 5 minutes then slowly incorporate the icing sugar and custard powder and beat in high until smooth and fluffy. Edit – some of you have had problems making a smooth buttercream so you may want to add a little milk to loosen slightly – dont add to much, this is meant to be quite stiff, to replicate the shop bought biscuits.
Place the buttercream into a piping bag fitted with a small plain and pipe onto half of the biscuits sandwiching together with a second biscuit. Alternately use a knife to spread onto the biscuits.