Custard Creams

Just before Christmas, I took on the challenge of baking over 250 biscuits for people at work!

The second in the selection after the Ginger Nuts I posted last week were these Custard Creams which I managed to get the exact stamp for too!

Ingredients

For the biscuits:

For the filling:

Equipment

baking trays
custard cream stamp (I bought mine from Amazon here: https://www.amazon.co.uk/Dexam-British-Biscuit-Cutters-pack/dp/B01IPHT5S2/ref=sr_1_2?crid=1P13H9JPCCXO6&keywords=custard+cream+biscuit+stamp&qid=1641224228&sprefix=custard+stamp%2Caps%2C79&sr=8-2
Piping bags

Method

Preheat the oven to 180C/fan 160C/Gas Mark 4. Line 2-3 baking trays with baking paper.
In a bowl, beat together the softened butter and sugar until well combined. Add the vanilla extract and milk and beat again.
Sieve in the flour and custard powder before mixing with a wooden spoon. When the mixture starts to come together, get your hands in there and bring it together into a bowl of biscuit dough.
Wrap this dough ball in cling film before placing in the fridge for 30 minutes to harden slightly.
Once the 30 minutes are up, pop the dough ball onto a lightly floured surface before rolling out to a disc of dough with a 5mm thickness. Using the custard cream stamp, stamp out as many biscuits as you can and place them on the prepared baking tray. Pop them into the preheated oven for 8-12 minutes until the edges are golden brown. Once done, remove from the oven and allow to cool for 5 minutes before transferring them to cooling rack.
Whilst the biscuits are cooling, make the filling. Cream together the icing sugar, softened butter, custard powder and vanilla extract until fully combined. Add this mixture to a piping bag and once the biscuits are cool, split them into pairs and then pipe a decent sized blob in the middle of one half before adding the second half and squishing down slightly to make the whole custard cream!
Make a cuppa, kick your legs up and enjoy this little moment of joy!
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