Custard cream biscuits

I went to a store yesterday that sells American, British and Latin American products because I needed one little thing for a baking project. (I’m sure you know where this is going…) I walked out with two bags of supplies. One of the things I picked up was a tin of custard powder, for no apparent reason… then I remembered these luscious biscuits. I read a gazillion or so recipes and ended up combining elements of recipes from here and here and here.

The biscuit is like a shortbread – delightfully light and buttery. The filling is like a custardy dream. So much yum!


Makes about 24, depending on size


300g (2 2/5 cups) all-purpose (plain) flour
20g (2 tbsp) custard powder
50g (1/4 cup) granulated white sugar
50g (scant 1/2 cup) powdered (confectioner’s) sugar
175g (1 1/2 sticks) cold butter, diced
2 medium egg yolks
1 tsp vanilla extract


75g (2/3 stick) butter, room temperature
150g (1 1/3 cups) powdered (confectioner’s) sugar
20g (2 tbsp) custard powder
1 – 2 tsp milk, as needed


Whisk together the flour, custard powder and sugars in a large bowl. Add the diced butter and rub in with your fingertips until it resembles breadcrumbs.

Lightly beat the egg yolks and vanilla, then add to the bowl and work the dough into a smooth mass by hand.

Divide dough in two equal portions, flatten slightly into discs, wrap in cling film and refrigerate for at least 30 minutes. Dividing the dough means you work it for less time and can bake in two batches, if oven space is tight.

Preheat oven to 180°C (360°F). Line a cookie sheet with parchment.

Roll dough out to 3mm (1/8″) thick and cut into desired shapes with a cookie cutter. It’s easiest to roll out between two sheets of parchment, so the dough doesn’t stick to the rolling pin.

Arrange on baking sheet, prick through with a skewer or fork and bake in centre of oven for 8-10 mins until golden. Allow to cool on the sheet for three minutes then transfer a wire rack to cool completely before filling.

Using a wooden spoon or an electric mixer, beat butter until pale and fluffy. Whisk together icing sugar and custard powder and add to butter in three batches, beating continuously, until you have a smooth frosting. Loosen with a teaspoon or two of milk, if necessary. Pipe the filling on one biscuit and place another biscuit on top.

Store in an airtight container in a cool place for up to 5 days.

This entry was posted in biscuit, cookie, snack, sweet. Bookmark the permalink.

8 Responses to Custard cream biscuits

  1. G’day! These look delightful Rachel, true!
    I could go for one or more of these while enjoying my coffee too!
    Cheers! Joanne

  2. huntfortheverybest says:

    they look yummy! i’d like to try them.

  3. Nuala says:

    They really didn’t last long. Very very tasty, thank you!

  4. Charisma says:

    Mmm I love custard creams. They look great!

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