Cookbook:Custard Creams
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| Custard Creams | |
|---|---|
| Category | Cookie recipes |
| Yield | 12 cookies |
| Time | 35 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Desserts
Custard creams are a variety of sandwich cookie (US) or biscuit (UK).
Ingredients Edit
- 200 g (7.1 oz / 1½ cups) plain flour, plus extra for dusting
- 1 teaspoon bicarbonate of soda
- 1 pinch of salt
- 80 g (2.8 oz / ⅔ stick) unsalted butter
- 125 g (4.4 oz / ⅝ cup) superfine sugar
- 1 teaspoon vanilla extract
- 1 standard (50 g) egg
- 180 g (6.3 oz / ¾ cup) thick custard, such as pastry cream
Procedure Edit
- Combine the flour, bicarbonate of soda, and salt in a bowl.
- Beat the butter, sugar and vanilla in a mixing bowl until soft and fluffy.
- Beat in the egg.
- Fold the dry ingredients into the wet ingredients, and bring together until a dough forms.
- Knead the dough for 2 minutes on a floured surface until smooth.
- Shape the dough into a flat disc. Cover with clingfilm and chill for 30 minutes.
- Preheat the oven to 190 °C (374 °F).
- Line 2 baking trays with parchment paper.
- Roll out the dough to 5 mm (0.20 in) thick.
- Cut out into 24 circles with a cookie cutter.
- Transfer the biscuits to the prepared baking trays.
- Bake for 10–12 minutes until well-cooked.
- Place the biscuits on a wire rack and leave to cool completely.
- Spoon 1 tablespoon of custard onto one biscuit. Sandwich it together with another biscuit.
- Repeat the biscuit assembly, using remaining biscuits and custard.
- Enjoy!
Notes, tips, and variations Edit
- If the dough is too wet, mix in 1 tablespoon of plain flour.