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  • 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.


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