Custard Creams
Custard creams are a variety of sandwich cookie (US) or biscuit (UK).
Ingredients
- 200 g (7.1 oz / 1½ cups) plain flour, plus extra for dusting
- 1 teaspoon bicarbonate of soda
- 1 pinch of salt
- 80 g (2.8 oz / ⅔ stick) unsalted butter
- 125 g (4.4 oz / ⅝ cup) superfine sugar
- 1 teaspoon vanilla extract
- 1 standard (50 g) egg
- 180 g (6.3 oz / ¾ cup) thick custard, such as pastry cream
Ingredients for 5 servings (640 g) · the original recipe
Method
- 1
Combine the flour, bicarbonate of soda, and salt in a bowl.
- 2
Beat the butter, sugar and vanilla in a mixing bowl until soft and fluffy.
- 3
Beat in the egg.
- 4
Fold the dry ingredients into the wet ingredients, and bring together until a dough forms.
- 5
Knead the dough for 2 minutes on a floured surface until smooth.
- 6
Shape the dough into a flat disc. Cover with clingfilm and chill for 30 minutes.
- 7
Preheat the oven to 190 C.
Oven - 8
Line 2 baking trays with parchment paper.
- 9
Roll out the dough to 5 mm thick.
- 10
Cut out into 24 circles with a cookie cutter.
- 11
Transfer the biscuits to the prepared baking trays.
- 12
Bake for 10–12 minutes until well-cooked.
Oven - 13
Place the biscuits on a wire rack and leave to cool completely.
- 14
Spoon 1 tablespoon of custard onto one biscuit. Sandwich it together with another biscuit.
- 15
Repeat the biscuit assembly, using remaining biscuits and custard.
- 16
Enjoy!
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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