Custard kisses

Custard kisses

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

Prep: 30 mins Cook: 8 mins - 10 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 175g softened butter



    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 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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
kathryndonna's picture
31st Aug, 2015
Lovely! I used one whole egg rather than just yolks so there was no waste and it worked perfectly. It is a very soft dough and needs quite a lot of flour to roll it out without sticking but cooked well with no spreading. I didn't use any food colouring in the filling as I didn't feel it needed it and looked and tasted great without. I would very much recommend making the filling in a food processor if you have one though as by hand was quite hard work (I switched half way through!) Two biscuits sandwiched together is enough and I made a mixture of squares as shown and some "smiley face" biscuits using a cutter I have. They will become a firm favourite.
3rd Feb, 2014
I just made the biscuit part of this recipe as I am very new to baking. I have to say, they were easy and tasty and I will definitely make again.
11th Aug, 2013
A wonderful biscuit - the filling is top-notch! My only qualm is that I have worked with better Dough recipes before, I found this one a little sticky, but don't get me wrong, the results are fantastic! Lovely for a tea party! Who could resist a lil' Custard Kiss?
23rd May, 2013
I made these for an afternoon tea, everyone there loved them! They were really easy and looked really nice! :)
11th Apr, 2013
My family loved the biscuits and we managed to eat a whole batch in two days so I will just have to go and make another. It is a fun and easy recipe I would definatly recomend 100% good for young bakers!
9th Apr, 2013
The recipe says it makes 15-25. Is this 15-25 individual biscuits or 15-25 three layered tiers?
kathryndonna's picture
31st Aug, 2015
I found the recipe made 24 two layer biscuits.
beatletx2011's picture
22nd Jan, 2013
These are absolutely delicious - i made them using sweetener in a low sugar collery exam - my class polished the whole lot off in about 5 mins after!! SO NICE
17th Jan, 2013
lovely - the custardy bit is very yummy.
29th Nov, 2012
loooks yummmmmmmmmmmmmy :)


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Brandon Cook's picture
Brandon Cook
16th Feb, 2018
I found the amount of custard powder too much that I had to add 50% extra butter too get to a good consistency. Also, rolling out the dough to 2-3mm is good. The overall product was great, nevertheless.
Want to receive regular food and recipe web notifications from us?