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.
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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.
- 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
- 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.