Custard creams are a great simple bake, quick to cook making them ideal when baking with young children.
Custard creams have been a favourite baking recipe of mine for years. This recipe is my Mum’s, she made these for bake sales and coffee mornings. I particularly remember eating them at Birthdays and Christmas. There isn’t much to them but I do love eating these crumbly biscuits.
Since they were small, my daughters have loved to bake and recently decided they wanted to bake custard creams. Who doesn’t love a custard cream, a sandwich biscuit with a distinctive yellow hue? Without a doubt, this is baking at it’s most simple, making them ideal for baking with children. We looked out my recipe, however found it was merely a list of ingredients with no instruction whatsoever. My daughters are more than capable of following a simple recipe, even so this was far from a recipe!
Despite the lack of a recipe, the girls carried on, using my verbal instructions! Once the biscuits were in the oven, my eldest asked “Can you please put this recipe on your blog, then next time I know where to find it?” At that moment it hit me, they are a different generation, hence my daughters use the blog as their reference. No handwritten scribbled notes for them, with such a vast variety of recipes available online. This got me pondering a lovely thought, aside from sharing recipes that everyone can enjoy, this blog is a recipe book for my children.
Custard creams always remind me of baking with my own Mum. I was never keen on blending the butter and sugar together, we didn’t have a fancy mixer, instead it was a bowl and a wooden spoon. I baked as a kid and it’s a love that’s stayed with me. This is my Mum’s recipe so I’m not taking any credit, these are exactly how I like them.
Pin the recipe for later:
If you like this recipe then why not try our Easy Bake Melting Moments, our Chocolate Tiffin, our Chocolate & Pecan Brownies or our Chocolate & Hazelnut Cookies. All great simple recipes for a days baking with kids.
Custard Creams
Ingredients
- 12 oz butter - softened
- 4 oz icing sugar
- 4 oz custard powder
- 12 oz self raising flour
Basic Butter Icing
- 5 oz butter - softened
- 10 oz icing sugar
Instructions
- Cream together the icing sugar and butter, when well combined, stir through the custard powder and the flour. This should form a stiff ball of well combined dough, take care not to overwork the dough, only bring it together.
- Line a baking sheet with parchment paper. Take a teaspoon of the dough and roll it into a ball and place it on a baking sheet. Use a fork to press down the top of each ball of dough - don't press too hard. Leave sufficient space between each ball to allow the biscuits to spread in the oven.
- When done place the custard creams into an oven at 180C/160CFan for 12-15 minutes. Remove from the oven and place the biscuits on a wire rack to cool.
- Meanwhile mix together the icing sugar and butter to make the butter icing.
- Once the biscuits have cooled spread some butter icing between two biscuits and allow to the icing to set. Store the sandwiched biscuits in an air-tight container.
Nutrition
yes please I will try these. They look fab.
I finally started my blog because my boys were both living away from home and starting to ask for recipes. You are right it is the future.
Thank you Jacqui, to be honest my blogging buddy Michelle and I started this blog with the purpose of writing down all those recipes that we had swimming around in our heads, or written on half scribbled notes of papers. It’s a lovely way to share recipes. Lesley x