Custard Creams

This is a very late edition from my birthday party two weeks ago – I never got round to posting this recipe for custard creams, but they were absolutely delicious, so I’d definitely recommend making them. They’re completely non-vegan and very indulgent, but when I went to the Cake & Bake show a few weeks ago, I saw a demonstration by Mary Berry and she said that she never uses low-fat ingredients in her baking; only full-fat ingredients and proper butter makes them taste perfect, and for these I have to agree! This recipe is from my Jo Wheatley A Passion for Baking book, so it stems from my complete addiction to the show The Great British Bake Off, which is on at the moment. My friends all really liked them, and although the recipe only made eleven biscuits, they were quite big as I used a round cutter, so we were able to share and nibble at them :)

Again, apologies for not making them vegan (although you could quite easily ‘veganise’ these), but over the Summer I really wanted to hone my baking skills, and I thought that in order to become a really good vegan baker, I’d have to master the proper techniques first – hopefully in the future I’ll be producing yummy vegan macarons and cakes every day!

Custard Creams

Ingredients

For the biscuits

100g of unsalted butter

50g of caster sugar

100g of plain flour, plus extra for rolling out

25g of custard powder

25g of cornflour

For the cream filling

150g of icing sugar

45g of unsalted butter

20g of custard powder

3 teaspoons of full-fat milk

Method

  1. Beat the butter and sugar until light and fluffy; sift the cornflour, custard powder and plain flour into the bowl and mix together until thoroughly combined and smooth.
  2. Wrap the dough in clingfilm and chill in the fridge for 20 minutes. Preheat the oven to 170 degrees Celsius.
  3. Dust a work surface with flour and roll the dough out to a thickness of 3-4mm. Using a rectangle or circular cutter, stamp out around 20-22 biscuits and place them on a lined baking tray. Chill in the fridge for a further 10 minutes.
  4. Bake in the oven for 10-12 minutes until pale golden and firm. Leave to cool on the baking tray for a few minutes, then transfer to a wire rack until cold.
  5. Mix all the filling ingredients together until smooth, then pipe or spoon the filling onto half of the biscuits and sandwich them together with the remaining biscuits.

Makes 11

P.S. Enter my competition in aid of Beat: http://www.justgiving.com/emilycooksvegan for a chance to win some yummy vegan prizes!

 

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15 thoughts on “Custard Creams

  1. I never knew that’s what a custard cream looked like! And I think that’s smart to master the basic techniques before branching out into vegan options :)

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