Cookbook:Custard Creams

Custard Creams
Category Dessert recipes
Servings 12
Time 35 minutes
Difficulty

Cookbook | Ingredients | Recipes | Desserts

IngredientsEdit

  • 80 g (2.8 oz) (⅔ stick) unsalted butter
  • 125 g (4.4 oz) (⅝ cup) caster or superfine sugar
  • 1 teaspoon vanilla extract
  • 1 medium egg
  • 200 g (7.1 oz) (1½ cups) plain flour, plus extra for dusting
  • 1 teaspoon bicarbonate of soda
  • A pinch of salt
  • 180 g (6.3 oz) (¾ cup) custard

ProcedureEdit

  1. Mix the flour, bicarbonate of soda and salt in a bowl.
  2. Beat the butter, sugar and vanilla in a mixing bowl until soft and fluffy.
  3. Beat in the egg.
  4. Fold the dry ingredients into the wet ingredients and bring together until a dough forms.
  5. Knead the dough for 2 minutes on a floured surface until smooth.
  6. Shape the dough into a flat disc.
  7. Cover with clingfilm and chill for 30 minutes.
  8. Preheat the oven to 190 °C (374 °F).
  9. Cover 2 baking trays with baking sheet.
  10. Roll out the dough to 5 mm (0.20 in) thick.
  11. Cut out into 24 circles.
  12. Put the biscuits on 4 baking trays.
  13. Bake for 10-12 minutes until well cooked.
  14. Place the biscuits on a wire rack and leave to cool.
  15. Spoon 1 tablespoon of custard into one biscuit.
  16. Sandwich together with another biscuit.
  17. Repeat steps 15-16, using remaining biscuits and custard.
  18. Enjoy!

NotesEdit

  • In step 4, if the dough is too wet, add 1 tablespoon of plain flour and mix together.