Home-made Custard Creams
A brilliant recipe for making with children, making classic custard creams in your favourite shapes.
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Difficulty and servings
Makes 20 biscuits
Preparation and cooking times
plus cooling time/icing
- Cream sugar and margarine, then fold in flour, custard powder and vanilla essence until a roll-able dough is formed. Alternatively combine all ingredients in a food processor, and then by hand form the dough.
- Preheat the oven to 200C/fan 180C/gas 6.
- Flour a surface and roll out dough to roughly 1/2 cm thickness. Then cut out shapes, ensuring there is a duplicate of each shape you cut.
- Place shapes on a baking tray covered in baking parchment (or greased and floured), ensuring that one of each pair is put on upside down (i.e. flipped over, rather than rotated). Place in oven for 10 minutes, or until golden brown. Remove and cool on a wire rack.
- Blend the icing sugar and margarine, and then use to fill the custard creams once they are cool. Place a bit on the bottom (i.e. non-smooth side) of the first biscuit, then push the bottom of the first biscuit's pair onto this. Don't force together as otherwise the filling will just explode out the sides! Leave to set in a container or eat there and then.
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http://www.bbcgoodfood.com/recipes/524629/
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Difficulty and servings
Makes 20 biscuits
Preparation and cooking times
plus cooling time/icing
Ingredients
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15 July 2010
Sarah Lou rated this recipe
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21 February 2012
drewrah7 rated and commented on this recipe
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05 November 2012
Fairy Chef commented on this recipe
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