Custard kisses

Custard kisses

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(20 ratings)

Prep: 30 mins Cook: 8 mins - 10 mins

Easy

Makes 15-25
Try a homemade version of these old-school favourites for a comforting afternoon tea

Nutrition and extra info

  • Raw dough or un-iced baked biscuits can be frozen

Nutrition: per serving

  • kcal220
  • fat16g
  • saturates10g
  • carbs20g
  • sugars18g
  • fibre0g
  • protein1g
  • salt0.24g
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Ingredients

  • 175g softened butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g golden caster sugar
  • 50g icing sugar
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 300g plain flour, plus extra for dusting

For the custard filling

  • 100g softened butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g icing sugar, sifted, plus a little extra
  • 2 tbsp custard powder
  • few drops yellow food colouring, if you have any

Method

  1. Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out thinly on a floured surface, then use a standard 30cm ruler as a template to cut the dough into small, even squares. Do this by starting with the ruler flush with one side and cutting along the length of it. Repeat across the width of the dough, then do the same from the top down. Transfer to baking sheets and bake for 8-10 mins until golden.

  2. While the biscuits cool, mix the butter, icing sugar, custard powder and food colouring, if you have any. Pipe or spread a little icing onto a biscuit, then sandwich with 1 or 2 more biscuits. Repeat until all the biscuits are used, then dust with a little more icing sugar.

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Comments (30)

fishyjoshy's picture

I am not really a fan of custard but these are good i ill defineally make again

chrysa66's picture

Hello! Does anyone know what the ideal dimension would be for the kisses? Thanks a lot!

rose93's picture

Substitute vanilla essence for custard powder!

clur79's picture
2

I found these really disappointing. One of the few good food recipes I've tried that I wouldn't make again.

dashasz's picture
2

The filling turned out too sweet, which ruined the whole thing. I really don't like this recipe.

emmafrost's picture
4

These turned out really well. I did add 3tbsp of custard powder instead of 2tbsp to make them extra custardy though. Definitely worth a go!

dgodber's picture
5

Fantastic! Easy to make and very popular: my friends were grabbing third-helpings!!
I have a set of square cutters, which makes things easier.

katemcmuffin's picture

I made them on Friday and they are still not soggy two days later. Not sure how much longer they would have stayed crisp-difficult to tell when they get eaten so quickly! Left the biscuits in the oven slightly too long, and they came out browner than I would have liked. Next time will take them out when they are lightly golden! Found I had to add about three tablespoons instead of the recommended two of custard powder to make it really custardy.

studentcantcook's picture

does anyone know how long these will last for when they have been filled with the custard?? i dont want to leave them to long and then get soggy biscuits. thanks.

nethergreen55's picture
5

My husband LOVED the custard kisses.

Then he said that custard biscuits were very nearly his favourite but that chocolate bourbons were absolutely his best. So I made up another batch and substituted 10g of good quality cocoa for 10g of flour. And I used half and half custard powder and cocoa for the butter cream filling. They were extremely delicious!

While I was about it I made up a batch of your cinnamon swirls. We loved them too.

There goes the diet!!!

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