Custard Creams

Custard Creams

Custard Creams are best enjoyed with a cup of tea, but they can also be a delightful snack on their own. Their rich, sweet flavor and creamy filling make them a beloved treat for people of all ages.


● 175g unsalted butter (softened)
● 50g caster sugar
● 50g icing sugar
● 2 egg yolks
● 1 tsp vanilla bean paste
● 280g plain flour
● 30g custard powder

● 80g unsalted butter (softened)
● 115g icing sugar
● 1.5 tbsp custard powder
● (optional) yellow food colouring



Tala Glass Mixing Bowl

Tala 6 Stainless Steel Reversible Cutters 

Tala Revolving Rolling Pin 

Tala Performance Baking Tray 39 x 27 cm 


1. For the biscuits, beat together the butter and sugars until combined and creamy.
2. Then add the egg yolks and vanilla and beat again until smooth.
3. Sift in the flour and custard powder and mix until a rough ball is formed. Then transfer to a lightly floured surface.
4. Roll out the dough to a 3-5mm thickness and cut out the biscuit shapes. Place onto a lined baking tray, evenly spaced, and transfer to the fridge for at least 30 minutes and up to 2 hours.
5. Preheat your oven to 200ºc fan.
6. Bake the biscuits for 10 minutes until light golden brown.
7. Whilst the biscuits are cooling, make the cream filling. Whip the butter until smooth and creamy, then gradually add the icing sugar and custard powder.
8. Depending on the colour you have, add a few drops of yellow food colouring.
9. Once the biscuits have cooled completely, flip half over and pipe the cream onto each biscuit. 
10. Then make a sandwich using another biscuit.
11. Enjoy!

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