Homemade Custard Creams are so much better than the store-bought variety. These classic British biscuits literally melt in your mouth.
These Custard Creams are the most delicious, “melt in your mouth” cookie you’ll probably ever have!
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It’s pretty amazing to me, how almost every single Brit I know (especially ex-pats) become ecstatic over certain types of iconic British food, including savories, sweets, candy, and yes, even junk food.
Quintessential British Food
In fact, there are two Facebook pages that I follow which are devoted solely to British food: Quite Peckish and Fat Englishman. One of these pages will post a photo like the one below, and the frenzied comments begin with “Oh, I miss my ___ so much!” or “I’d kill for a ____!” and proclamations of adoration for one candy bar or another.
People will get into heated arguments about which type of biscuit (cookie) or beverage is better–it’s rather funny, actually, and it even happens on another British Facebook group I belong to which has nothing to do with food!
The reason I’m telling you this is that it seems that we are all extremely fond of the foods that we grew up with, and I think part of the reason is because they hold strong memories of our youth. For those of us now in the US, I must say, British chocolate is definitely a lot better than the average American candy bar, which isn’t even allowed to be considered real chocolate in some places (due to the lack of enough cocoa butter).
You could mention some iconic biscuits to an ex-pat Brit and almost bring them to tears, such as Jammy Dodgers, Penguin Bars, Bourbon Biscuits and Custard Creams, which mean absolutely nothing to most Americans or any non-Brit.
In fact, I recently met and had dinner with the SORTED Food guys (Mike, Jamie, Ben and Barry), four friends from England who have huge following their YouTube food channel and who were passing through LA on their #lostandhungry tour.
A “rule” during their travels is that they can’t eat anything that isn’t suggested or given to them, so I knew they’d appreciate a “taste of home”, and surprised them with Penguin chocolate bars, and a packets of HP Sauce (a very popular British steak sauce which I happen to carry in my purse).
The Custard Cream’s partner in crime: Bourbon Biscuits!
Mind you, they’d only left home a week before, but you can see the look of happiness and excitement on each of their faces as soon as they spotted the Penguin bars!
Given this phenomenon with British people, I’m going to give you a recipe which will allow you to surprise and delight any of your ex-pat friends from the UK, which is a recipe for Custard Creams. Do you need to be from the UK to appreciate these wonderful biscuits (cookies)? Absolutely not, because they are so crunchy, yet creamy (melt in your mouth) and deliciously tasty, you’ll be a fan after your very first bite. I bet you a Penguin bar, you will!
*Edited 3/2017: my daughter knows me so well and bought me these biscuit cutters for Christmas! They work perfectly. Click here to buy them on Amazon.
recipe from an old Lofty Peak cookbook
- 1 1/3 cup (6 oz) all purpose (plain) flour
- 1/2 cup (2 oz) custard powder (Bird’s Custard Powder-available on Amazon and in British shops)
- 1 1/2 sticks (6 oz) good quality butter (I use Kerrygold), at room temperature
- 1/2 cup (2 oz) powdered (icing) sugar
- 1/4 tsp baking soda
- 1/4 stick (1 oz) butter
- 1/2 cup (2 oz) powdered (icing) sugar
- a few drops of vanilla extract
Preheat oven to 350°F (175°C)
Sift the flour, custard powder and baking soda into a bowl and set aside.
Cream the butter and sugar for about 3 minutes, then add the sifted flower, custard and soda and mix well.
Form into rounds, about the size of a walnut. Place on a lined baking tray, leaving room to expand. Press with a fork into the top of each round, twice: once horizontally, and once vertically, to look like a cross-hatch.
NOTE: if using the cookie cutters mentioned above, roll out the dough on a lightly floured surface, instead. Press the Custard Cream cutter into the dough and gently remove and place on a baking tray.
Bake near the middle of the oven for 15 to 18 minutes. The cutter style may only need 14 minutes or so, until the bottoms just begin to slightly color. Remove from tray and allow to cool completely on cooling rack.
Next, use the buttercream to sandwich two of the Custard Creams together. Repeat until all the biscuits have been filled. I like to match up evenly sized biscuits before starting to sandwich them together.
You’ll love the buttery, custard flavor, and the crispiness of the biscuit. However, just wait until it melts in your mouth!
Store in an airtight container for up to a week, but they won’t last that long!
Serving Size: 1 filled cookie
Amount Per Serving:Calories: 165 Total Fat: 10g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 16g Fiber: 0g Sugar: 0g Protein: 1g
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*Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.