Custard Creams are a popular biscuit in the UK and nostalgic reminder of home. Buttery and rich, this recipe is simple and totally delicious. You can try different flavours in the butter cream, I love to add gin, but grated citrus rinds work brilliantly too. I hope you enjoy this recipe. DP

Darren's Custard Creams

Custard Cream Dough

130g Plain Flour

60g Custard Powder

Pinch Salt

100g Caster Sugar

115g Butter, Unsalted, Softened

1 Vanilla Pod Scraped

40ml Milk

1. Start by beating together butter and sugar until light, pale and creamy.

2. Add the milk, vanilla and dry ingredients. Mix until the dough starts clumping together.

3. Tip out the dough on a lightly floured surface and gather into a ball.

4. Use a rolling pin to roll out the dough. If you want the embossed effect, roll over it once with an embossed rolling pin or you can use a textured mat.

5. Cut out desired shape with a cutter.

6. Transfer pieces to baking trays, placed approximately 2.5cm apart and bake for 10 minutes.

7. The dough can be successfully frozen if you want to make a smaller batch.

Custard Buttercream Filling

175g Icing Mixture

30g Custard Powder* (see recipe below)

115g Unsalted Butter

30ml Milk

1. Combine all of the ingredients and beat together until pale and fluffy. Transfer the cream into a piping bag.

2. Pipe the the buttercream on to half of the cookies and top them with the other halves.

3. Serve

*Custard Powder

150g Whole Milk Powder

75g Cornflour

As Needed - Yellow Food Colour (I like a bit of colour)

40g Vanilla Sugar

Method - Combine all the ingredients together thoroughly.