Homemade Custard Creams (3)

Homemade Custard Creams (4)

Custard creams are a household favourite here – a true British (is it?) classic – perfect for a tea dunk on the sofa or just to mindlessly chomp through whilst at your work desk.

I know you can buy them for almost nothing now but I thought I would try them myself. Partly due to residual GBBO-fever and partly just to see if I actually could recreate this well known biscuit that I essentially grew up on!

Homemade Custard Creams (4)

After pouring over the internet for a little while, I settled on this recipe, from the GoodHouseKeeping website. A short list of ingredients and a simple method. Sold.

Homemade Custard Creams (4)

• 200 g (7oz) plain flour, plus extra to dust
• 50 g (2oz) custard powder, plus another 2tbsp
• 1 tsp baking powder
• 75 g (3oz) caster sugar
• 125 g (4oz) icing sugar
• 200g g (4oz) unsalted butter (125g chilled, 75g softened)
• 1 medium egg
• 1 tbsp milk

In a food processor, mix together the flour, 50g of custard powder, baking powder, sugar and chilled butter until the mixture crumbles. Add in the egg and milk and mix until you have a dough. Wrap in clingfilm and chill in the fridge for around 1 hour.

Preheat the oven to 180 degrees and line a couple of baking trays.

Roll out the dough on a floured surface and cut into as even rectangles as you can be bothered to attempt. You will need to re-roll the dough a few times to get as many rectangles as you can. Remember to make sure you make an even number of rectangles as they all need to be paired up! I marked all of mine (see pictures above) with a line and a dot across each corner, to make them look more “Custard-Creamy”, but in reality it was a very faffy extra. The second time I baked them I left this out… Bake on the trays for just-shy-of 15mins until they start to colour and then leave to cool.

Mix together the remaining (softened) butter, icing sugar and custard powder until smooth. Use this creamed mix to fill your biscuit halves and then eat away!

Homemade Custard Creams (3)

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