Custard Creams
Custard creams are a classic British sandwich biscuit, and this version fills them with real thick custard instead of the usual sweet buttercream. The dough is a simple butter, egg and vanilla mix that is chilled, rolled to 5 mm and cut into 24 rounds, so the biscuits stay crisp and sturdy. Pastry cream makes a soft, eggy filling that contrasts with the snap of the baked biscuit.
Instructions
Stir the flour, bicarbonate of soda and salt together in a bowl. In a separate mixing bowl, beat the butter, sugar and vanilla until the mixture is soft and fluffy, then beat in the egg.
Fold the dry ingredients into the butter mixture and bring everything together into a dough. If the dough feels too wet, mix in 1 tablespoon of plain flour. Knead it on a floured surface for 2 minutes, until smooth.
Shape the dough into a flat disc, cover it with clingfilm and chill for 30 minutes.
Preheat the oven to 190 °C (374 °F) and line 2 baking trays with parchment paper.
Roll the chilled dough out on a floured surface to 5 mm (0.20 in) thick. Cut out 24 circles with a cookie cutter and set them on the lined trays.
Bake for 10 to 12 minutes, until the biscuits are well cooked. Move them to a wire rack and let them cool completely, since warm biscuits will melt the filling.
Spoon 1 tablespoon of custard onto one biscuit and press a second biscuit on top to make a sandwich. Repeat with the remaining biscuits and custard.
Make it personal.
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