- Olivia Holt
Custard Creams
Updated: Mar 17, 2019
Prep- 20 minutes Cook- 10 minutes Makes-14 sandwiched biscuits

Ingredients-
190g butter
3/4 cups caster sugar
1/4 tsp vanilla extract
2 eggs
2 1/4 cups self raising flour
1/2 cup custard powder
For vanilla cream-
80g butter (softened)
1 cup icing sugar (sifted)
1 tbsp milk
1/2 tsp vanilla paste
For custard cream-
80g butter (softened)
1 cup icing sugar (sifted)
1 tbsp milk
1/4 tsp vanilla extract
2 tbsp custard powder
For chocolate cream-
80g butter (softened)
1 cup icing sugar (sifted)
1 tbsp milk
1/4 cup cocoa (sifted)
For lemon cream-
80g butter (softened)
1 cup icing sugar (sifted)
4 tbsp lemon curd
Zest of half a lemon
Method-
1. Preheat oven to 180ºC and line 2 baking trays with baking paper.
2. Place butter, sugar and vanilla in a bowl with an electric mixer and beat until light and fluffy. Add eggs in one at a time, beating well after each addition.
3. Fold through sifted flour and custard powder until combined. Scoop 1 tablespoon worth of mix into your hand and roll into balls then place on tray. press the back of a fork into each ball to flatten them slightly.
4. Bake for 10-12 minutes or until lightly golden.
5. Cool on wire rack.
6. Sandwich together with chosen custard cream.
For the vanilla cream-
1. Cream butter, icing sugar and vanilla paste in a bowl with electric mixer until pale and fluffy. Add in milk and beat until combined.
For the custard cream-
1. Cream butter, icing sugar and vanilla extract in a bowl with electric mixer until pale and fluffy. Add in milk and custard powder and beat until well combined.
For the chocolate cream-
1. Cream butter, icing sugar and vanilla extract in a bowl with electric mixer until pale and fluffy. Add in milk and sifted cocoa powder and beat until well combined.
For the lemon cream-
1. Cream butter and icing sugar in a bowl with electric mixer until pale and fluffy. Stir through lemon curd and lemon zest.