Custard Creams

Custard Cream Biscuits with Strawberry Jam Centre



  • 250g Butter, Softened
  • 75g Icing Sugar
  • 25g Caster Sugar
  • 1 Tsp Vanilla Extract
  • 100g Custard Powder
  • 225g Plain Flour


  • 125g Butter, Softened
  • 50g Icing Sugar
  • 50g Custard Powder
  • 1/2 Tsp Vanilla Extract
  • Strawberry Jam


  • Grease 2 x baking sheets
  • Beat the butter and both the sugars, with the vanilla until soft, pale and fluffy. Then beat it a bit more – the butter mixture needs to be really soft for this one.
  • Add the custard powder and beat well until it is all mixed well, and a pale shade of yellow
  • Slowly add the flour until the dough is firm – you need a firm dough that doesn’t stick to your hands or the bowl.
  • Roll out the dough to about 3-4mm, and cut out using a small cutter
  • Carefully lift your cut-out biscuits onto a tray lined with parchments and pop them into fridge to chill. This helps the biscuit to hold its shape with the butter melts in the oven.
  • Bake the biscuits for approx. 6 minutes, then turn the tray and bake for another 5.
  • Allow the biscuits to cool on the tray before transferring onto a cooling rack,
  • For the buttercream, weigh all the ingredients into a bowl and beat them together until nice and fluffy,
  • Pipe the buttercream in a ring around the edge of one biscuit, fill the centre in Jam and squish another on top. Dust with icing sugar to finish.

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