Homemade custard creams are even better than the classic British biscuits you find in stores.
INGREDIENTS
For the Biscuits:
- 170g Butter or Margarine (room temperature)
- 55g Icing Sugar
- 170g Self-Raising Flour
- 55g Custard Powder
For the Filling:
- 50g Butter or Margarine (room temperature)
- 100g Icing Sugar
INSTRUCTIONS
- Preheat the oven to 180°C (160°C for fan-assisted ovens or Gas Mark 4). Lightly grease two baking sheets with butter.
- In a large bowl, cream the butter (or margarine) and icing sugar together until light and fluffy.
- Gradually add the self-raising flour and custard powder, mixing a little at a time until a soft dough forms.
- Roll the dough into small balls (about a teaspoon to a tablespoon each) and place them on the greased baking sheets, leaving space between them. Lightly press each ball with a fork.
- Bake for 12-15 minutes, or until the tops appear dry.
- Transfer the biscuits to a wire rack to cool completely.
- To make the filling, mix the butter and icing sugar until smooth and creamy.
- Once the biscuits have fully cooled, spread or pipe a little buttercream onto half of them, then sandwich together with the remaining biscuits.
Enjoy your homemade custard creams!
