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Custard Creams

Custard Creams — a cookie recipe, 8 ingredients, about 35 min.

35 min · Cookie

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 200 g (7.1 oz / 1½ cups) plain flour, plus extra for dusting
  • 1 teaspoon bicarbonate of soda
  • 1 pinch of salt
  • 80 g (2.8 oz / ⅔ stick) unsalted butter
  • 125 g (4.4 oz / ⅝ cup) superfine sugar
  • 1 teaspoon vanilla extract
  • 1 standard (50 g) egg
  • 180 g (6.3 oz / ¾ cup) thick custard, such as pastry cream
Make it lactose-friendly
  • 80 g (2.8 oz / ⅔ stick) unsalted butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 180 g (6.3 oz / ¾ cup) thick custard, such as pastry cream → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Combine the flour, bicarbonate of soda, and salt in a bowl.
  2. Beat the butter, sugar and vanilla in a mixing bowl until soft and fluffy.
  3. Beat in the egg.
  4. Fold the dry ingredients into the wet ingredients, and bring together until a dough forms.
  5. Knead the dough for 2 minutes on a floured surface until smooth.
  6. Shape the dough into a flat disc. Cover with clingfilm and chill for 30 minutes.
  7. Preheat the oven to .
  8. Line 2 baking trays with parchment paper.
  9. Roll out the dough to thick.
  10. Cut out into 24 circles with a cookie cutter.
  11. Transfer the biscuits to the prepared baking trays.
  12. Bake for 10–12 minutes until well-cooked.
  13. Place the biscuits on a wire rack and leave to cool completely.
  14. Spoon 1 tablespoon of custard onto one biscuit. Sandwich it together with another biscuit.
  15. Repeat the biscuit assembly, using remaining biscuits and custard.
  16. Enjoy!

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0