Cookbook:Custard Creams

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Custard creams are a variety of sandwich cookie (US) or biscuit (UK).

• 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

1. Combine 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. Cover with clingfilm and chill for 30 minutes.
7. Preheat the oven to 190 °C (374 °F).
8. Line 2 baking trays with parchment paper.
9. Roll out the dough to 5 mm (0.20 in) thick.
10. Cut out into 24 circles with a cookie cutter.
11. Transfer the biscuits to the prepared baking trays.
12. Bake for 10–12 minutes until well-cooked.
13. Place the biscuits on a wire rack and leave to cool completely.
14. Spoon 1 tablespoon of custard onto one biscuit. Sandwich it together with another biscuit.
15. Repeat the biscuit assembly, using remaining biscuits and custard.
16. Enjoy!

• If the dough is too wet, mix in 1 tablespoon of plain flour.