Preshana’s Custard Creams

Preshana's Custard Creams

Custard cream are biscuits that are quite well-known in the British Isles.  A quick and easy biscuit to make when your visitors turn up out of the blue.

Ingredients
1⅓ cup (6 oz) flour
½ cup (2 oz) custard powder
1½ sticks (6 oz) butter, at room temperature
½ cup (2 oz) powdered (icing) sugar
¼ tsp baking soda

Filling
¼ stick (1 oz) butter
½ cup (2 oz) powdered (icing) sugar
a few drops of vanilla extract

Method:
Preheat oven to 350°F(175C)
Sift the flour, custard powder and baking soda into a bowl and set aside.
Cream the butter and sugar for about 3 minutes, then add the sifted flour, custard and soda and mix well.
Form into rounds, about the size of a walnut and place on a lined baking tray, leaving room to expand.
Press with a fork into the top of each round, twice: once horizontally, and once vertically, to look like a cross-hatch.
Bake near the middle of the oven for 15 to 18 minutes until the bottoms just begin to slightly color.
Remove from tray and allow to cool completely on cooling rack.
Mix the butter, powdered sugar and vanilla until creamy.
Then use the buttercream to sandwich two of the Custard Creams together.
Repeat until all the biscuits have been filled.
Store in an airtight container for up to a week.

Author: adapted from a Lofty Peak recipe
Prepared, tried and tested by: Preshana Singh‎ 

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About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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