Custard creams biscuit recipe

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Custard creams are a great simple bake, quick to cook making them ideal when baking with young children.

Custard creams have been a favourite baking recipe of mine for years. This recipe is my Mum’s, she made these for bake sales and coffee mornings. I particularly remember eating them at Birthdays and Christmas. There isn’t much to them but I do love eating these crumbly biscuits.

Since they were small, my daughters have loved to bake and recently decided they wanted to bake custard creams. Who doesn’t love a custard cream, a sandwich biscuit with a distinctive yellow hue? Without a doubt, this is baking at it’s most simple, making them ideal for baking with children. We looked out my recipe, however found it was merely a list of ingredients with no instruction whatsoever. My daughters are more than capable of following a simple recipe, even so this was far from a recipe!

Despite the lack of a recipe, the girls carried on, using my verbal instructions! Once the biscuits were in the oven, my eldest asked “Can you please put this recipe on your blog, then next time I know where to find it?” At that moment it hit me, they are a different generation, hence my daughters use the blog as their reference. No handwritten scribbled notes for them, with such a vast variety of recipes available online. This got me pondering a lovely thought, aside from sharing recipes that everyone can enjoy, this blog is a recipe book for my children.

Custard creams always remind me of baking with my own Mum. I was never keen on blending the butter and sugar together, we didn’t have a fancy mixer, instead it was a bowl and a wooden spoon. I baked as a kid and it’s a love that’s stayed with me. This is my Mum’s recipe so I’m not taking any credit, these are exactly how I like them.

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Additional recipe suggestions:

If you like this recipe then why not try our Easy Bake Melting Moments, our Chocolate Tiffin, our Chocolate & Pecan Brownies or our Chocolate & Hazelnut Cookies. All great simple recipes for a days baking with kids. If you enjoyed this bake have a look at our Ultimate Guide to Baking with Kids, full of great recipe suggestions for baking with children.

Custard Creams

Custard Creams a deliciously simple bake, a perfect recipe when baking with children. 5 from 2 votes Pin Course: Baking Cuisine: British Keyword: Easy, easy baking, Simple Prep Time: 20 minutes Cook Time: 15 minutes Cooling time: 1 hour Total Time: 1 hour 35 minutes Servings: 16 biscuits Calories: 418kcal Author: Lesley Garden


  • 12 oz butter – softened
  • 4 oz icing sugar
  • 4 oz custard powder
  • 12 oz self raising flour

Basic Butter Icing

  • 5 oz butter – softened
  • 10 oz icing sugar


  • Cream together the icing sugar and butter, when well combined, stir through the custard powder and the flour. This should form a stiff ball of well combined dough, take care not to overwork the dough, only bring it together.
  • Line a baking sheet with parchment paper. Take a teaspoon of the dough and roll it into a ball and place it on a baking sheet. Use a fork to press down the top of each ball of dough – don’t press too hard. Leave sufficient space between each ball to allow the biscuits to spread in the oven.
  • When done place the custard creams into an oven at 180C/160CFan for 12-15 minutes. Remove from the oven and place the biscuits on a wire rack to cool.
  • Meanwhile mix together the icing sugar and butter to make the butter icing.
  • Once the biscuits have cooled spread some butter icing between two biscuits and allow to the icing to set. Store the sandwiched biscuits in an air-tight container.


Calories: 418kcal | Carbohydrates: 46g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 83mg | Sodium: 236mg | Potassium: 65mg | Fiber: 1g | Sugar: 24g | Vitamin A: 770IU | Calcium: 27mg | Iron: 0.3mg

Pastry Cream Recipe (Vanilla Custard Filling)

Insider Info

  • Plan ahead: It takes at least 35 minutes to make a vanilla custard filling. Make pastry cream well in advance, so it can chill thoroughly and thicken up. A hot or warm filling will make pastries soggy.
  • Secrets of success: Low heat, a heavy saucepan, constant stirring and patience are the keys to making the perfect vanilla pastry cream filling. It takes at least 20 to 25 minutes for the pastry cream to thicken. If you increase the cooking temperature to try to speed the process along, the mixture is likely to curdle. Stirring constantly, making sure to cover the entire bottom and the corners of the pan, prevents scorching and ensures that the mixture heats evenly.
  • Check for bubbles: It’s hard to see the first signs of boiling when stirring constantly. When you begin to feel a heavier drag on the spoon, start lifting the spoon up occasionally to check if any large bubbles are bursting at the top of the mixture. Keep cooking and stirring until large bubbles appear. Then boil and stir for 1 minute.
  • Cool quickly: The ice water bath is another aid to prevent curdling. It cools the pastry cream and stops the cooking quickly. Have it ready in advance. At this point it is important to stir only occasionally, not constantly. Too much stirring will break down the structure of the thickened pastry cream and result in a thin consistency.

Custard Cream

Custard cream are biscuits that are quite well-known in the British Isles. These biscuits’ structure is similar to a sandwich. They have creamy, custard-flavored filling placed between two biscuits.

Country of Origin and Usage

The custard cream is said to have originated in 1908 in England. The design of the biscuits is quite Victorian with baroque markings such as Victorian ferns which were trendy in the latter half of 19th century. These biscuits are also very popular in Ireland.

These biscuits are great companions for a relaxing afternoon tea. As a matter of fact, many people love dunking these biscuits before biting into them. Originally though, custard cream biscuit were intended to be used as decorative biscuits.

Ingredients/ Preparation

Custard Creams are available all over the UK and different supermarkets produce their own versions and brands, with different variations. Some of the most popular ones are the coconut, coffee, strawberry, chocolate, orange and lemon flavors.

Custard cream biscuits are best when dunked in tea and they are also great to be given as edible gifts to family and friends. They are quite easy to prepare despite the challenging appearance. The biscuits require flour, baking powder, icing sugar, custard powder and a pinch of salt. These ingredients are combined together thoroughly and then butter is added and baking process continues until everything looks like dry sand. Vanilla and milk are then added in order for the mixture to perfectly lump together. The traditional filling was the butter cream, which is still being used for the home recipes.

Their name comes from custard filling which is essentially eggs mixed with liquids, usually milk or cream, and then thickened using a low heat. It can be a combination of melted chocolate, water, sugar, butter, vanilla and custard powder. Custard should never be boiled, it should be cooked at around 80⁰C (180⁰F). If you want thicker custard, add more eggs, not more heat. This combination is then going to be spread evenly on the underside of a biscuit, and then another biscuit is going to complete the Custard Cream sandwich biscuit.

Producers and Brands
Tesco Custard Cream Biscuits – The Tesco standard Custard Cream biscuit shows the clarity in the baroque design. This is also the brand that produces the biscuit with the most superior quality cream win warm yellow coloring.

Crawford’s Custard Cream Biscuits – These biscuits have been voted as UK’s favorite biscuit. The Crawfords Custard Creams have the kind of popularity that has not been diminished by time. These biscuits are produced in classic design; two biscuit layers that are sandwiching a tasty cream center. Crawford’s Custard Cream Biscuits are manufactured and distribute by United Biscuits.

Sainsburys – These biscuits are just as delicious as the ones that come in other brands, but just a bit grainier and dusty in texture.

Hill Biscuits – This is another manufacturer and distributor of Custard Creams, and they offer different flavors in a single pack they call the Snack Pack that is good for sharing.

Other Custard Cream brands include: Boland’s of Ireland; Arnotts of Australia; Khong Guan (Singapore); Divss (India); Tifanny; Birce; TruFree; Deemah Custard Cream Biscuits (United Food Industries Corp. Ltd. Co. – Saudi Arabia); Devon Custard Creams (Associated Brands Industries Limted – Trinidad and Tobago); Fine Fare Custard Cream Cookies (FMF – Fiji); and Custard Cream Biscuit (Shantaou Gangwei Foods Co., Ltd. – Guangdong, Mainland China).

Interesting Facts about Custard Creams

In 2007, Custard Cream was voted as UK’s favorite biscuit, with nine out of ten British voting for it. The largest Guinness-certified custard cream in the world was baked by Simon Morgan (an amateur biscuit maker) and Paul Thacker (chef supremo), in November 2010. The huge biscuit was created at the Chino Latino Restaurant in Nottingham, England. The finished biscuit weighed 34.7 pounds (15.73 kilos) and measured 23 inches (59 cm) in length, 15 inches (39 cm) in width, and 2.6 inches (6.5 cm) in thickness. The biggest Custard Cream was auctioned and the proceeds went for the Nottingham Homelessness Charity.

There is a short story named Custard Cream by Robert Shearman. He was a playwrigh before he started writing for the popular series Doctor Who.

Custard Creams that are commercially available today are a bit smaller in sizes than the traditionally produced ones. They look smaller and squarish, while the old versions were bigger and, of course, rectangular in shape.

Though there are some people who think that Custard Creams are not the dunkable type of biscuits, many still love dunking them before actually consuming them. The taste of a custard cream when undunked is one with a great combination of crunchiness and softness that directly guides you to the think and crumbly biscuits through the vanilla cream centre. Dunked, the sweetness becomes more pronounced than the crunchiness. You wouldn’t miss an original Custard Cream biscuit, as each piece is engraved with its name.

Most people love Custard Creams because they are not too sweet, thus having a second piece is not going to hurt their diets. Custard cream biscuits are made with custard powder and there is no real custard used in the recipe. Some people consider custard cream biscuits as comfort foods to be eaten with other comfort foods like ice cream or hot chocolate drink.

  1. For the biscuits, put the flour, custard powder, baking powder, sugar and butter into a food processor. Pulse until the mixture resembles fine crumbs. Alternatively, rub the butter into the flour mixture using your fingertips.

  2. Add the egg and milk and pulse until the mixture just comes together. Tip on to a work surface, bring together with your hands, then wrap in clingfilm and chill for at least 30min or up to 1 day.

  3. Preheat oven to 180°C (160°C fan) mark 4. Line two baking sheets with baking parchment. Lightly flour a work surface and roll out dough until 3mm (⅛in) thick. Cut it into an even number of 3cm x 4.5cm (1¼in x 1¾in) rectangles, rerolling trimmings as needed. If you like, mark the rectangles with a diamond and a dot in each corner.

  4. Put rectangles on prepared sheets and bake for 13-15min until lightly golden. Cool on the sheet for 3min, then transfer to a wire rack to cool completely.

  5. Meanwhile, put the softened butter into a large bowl and sift over icing sugar and custard powder. Mix to combine (don’t add water as it needs to be fairly thick). Set aside.

  6. When the biscuits are cool, sandwich together with some of the filling, using a piping bag if you want a neater finish.


  • To make the biscuits, beat the butter and sugar together until light and fluffy: this can be done either with an electric hand whisk or in a bowl with a wooden spoon. Sift the flour, custard powder and cornflour into the bowl and mix until thoroughly combined and smooth

  • Wrap the dough in cling film and chill in the fridge for 20 minutes

  • Meanwhile, preheat the oven to 170°C/325°F/Gas Mark 3

  • Dust the work surface with flour and roll the dough out to a thickness of 3–4mm. Using the cutter, stamp out biscuits and place them on the lined baking tray. Gather any dough off cuts into a ball, then re-roll and stamp out more biscuits

  • Pop the baking tray into the fridge to chill for 10 minutes

  • Bake on the middle shelf of the preheated oven for 10-12 minutes until the biscuits are pale golden and firm. Leave to cool on the baking tray for a couple of minutes then transfer the biscuits to a wire rack until cold

  • To make the filling, mix all the ingredients together until smooth using a hand-held whisk or in the bowl of a free-standing mixer. Spoon into a piping bag fitted with a 1cm round nozzle and pipe the filling onto one half of the biscuits, then sandwich together with the remaining biscuits.