Ever since i was younger I’ve had an obsession with custard creams.That is why I got ridiculously excited when I saw this recipe on GBB’s (Great British Bake off to those of you who aren’t obsessed with it like I am..) 2010 winner’s website, Edd Kimber’s ‘The boy who bakes’. His blog is brilliant by the way- the recipes are quite retro and simple, but definitely have the wow factor. The biscuits were simple to make- I had them whipped up in no time with my family being very satisfied customers! Here is the recipe and photos of my first attempt… The next time I make them I would bake them for slightly longer at a lower temperature as some browned a little too quickly. Don’t be alarmed by their crumbly texture, the cornflour in the custard powder makes them quite short.
Makes 22 sandwiched biscuits (44 plain)
- 225g plain flour
- 50g custard powder
- 30g icing sugar
- 175g unsalted butter, chilled and diced
- 1/4 tsp vanilla bean paste or 1/2 tsp vanilla extract
- 50g unsalted butter, room temperature
- 200g icing sugar
- 2 tbsp custard powder
To make the biscuits place the flour, custard powder, icing sugar into the bowl of a food processor and pulse to combine. Add in the butter and vanilla bean paste (or extract- I normally use extract and dried + crushed up vanilla as I can never find paste anywhere!) and pulse until the mixture begins to come together (If the butter is very cold you may need to knead it together into a ball by hand and add a tsp or so of water). Tip the mixture out onto the work surface and bring together into a big heap. Wrap in clingfilm and pop in to the fridge for 30 mins. Place the dough on a floured worksurface and roll to a thickness of 3-4mm. Cut out small rounds about 3cm in diameter and dock with a fork. On one half of the biscuits, I forked them, but on the other half I put a ‘C’ imprint to make them pretty! You don’t have to do this. Place on a parchment lined baking tray and refrigerate for 15 minutes or until firm. Whilst chilling preheat the oven to 180C/160C Fan/350F. Bake the biscuits for 10 minutes or until just starting to colour around the edges. Cool on a wire rack. For the filling place the butter in the bowl of an electric mixer and beat until light and creamy about 5 minutes then slowly incorporate the icing sugar and custard powder and beat in high until smooth and fluffy. Place the buttercream into a piping bag fitted with a small plain and pipe onto half of the biscuits sandwiching together with a second biscuit (this gives a very profesh finish) . You could also use a knife to spread onto the biscuits.