These were made out of a ‘light-bulb’ moment I had at work. My colleague Maj had brought in chocolate Bourbon biscuits to share and unfortunately they are my least favourite of the British classics (next to Party Rings). So I told him to bring Custard Creams next time but then I thought – ‘why don’t I try making them myself?’. Then one thing led to another – ‘I wonder if you can buy custard cream cookie cutters?’. I did a quick Google search and yes! They do exist. In fact you can get a whole set of British cookie cutters (see below for more info).
I got the recipe from the Great British Bake Off ‘Bake It Better Biscuits’ book. The recipe is simple and with these funky cookie cutters they are brilliant to make with kids as well.
For the biscuit
- 225g plain flour (plus extra for rolling out)
- 1/2 teaspoon baking powder
- 50g custard powder (Birds)
- 50g icing sugar
- pinch salt
- 175g unsalted butter, chilled
- 3 tablespoon milk
- 1/2 teaspoon vanilla extract
For the filling
- 50g white chocolate
- 100g unsalted butter
- 50g icing sugar
- 1 tablespoon custard powder
- 1 teaspoon vanilla extract
- Sift all the dry ingredients together; the flour, baking powder, custard powder, icing sugar, and salt into a bowl.
- Dice up the chilled butter and add to the bowl.
- Rub the butter into the flour mix until it resembles fine breadcrumbs (similar to making scones).
- Add the milk and vanilla extract and mix until a dough starts to form – I like to do this by hand. (Try not to over-do the mixing and don’t knead the dough or the biscuits will shrink and toughen when they bake).
- Pat the dough into a fat disc shape and chill in the fridge for about 1 hour or more.
- While that’s getting chilled – you can clean up and have a cup of tea.
… chill chill chill
- Preheat the oven to 180°C / 160°C fan.
- Once dough is chilled – lightly dust the work surface with flour and roll out to about 4mm thick.
- Cut out your shapes with the cookie cutters. I bought these ‘Classic British Biscuit‘ cookie cutters to get that authentic look but you can use other ones – it can be any shape you like. Make sure you cut enough to make pairs so you can sandwich them together later – however, you can make singles as well.
- Bake in the oven for 10 minutes or until the edges turn to a pale golden colour.
- Remove from the oven and cool for 5 minutes before transferring to a cooling rack to cool completely.
- While the biscuits are cooling you can prepare the filling.
- Melt 50g white chocolate in the microwave (maybe 10 seconds at a time so you don’t overdo it). If not you can also melt it in a small heatproof bowl over a pan of simmering water (be careful the water doesn’t touch the bottom of the bowl). Stir the chocolate until smooth and leave to cool.
- Beat the butter, icing sugar, custard powder, and vanilla extract together in a separate bowl until it is smooth, light and pale in colour.
- Add the white chocolate to the butter mix and stir until smooth.
- Once the biscuits are completely cooled use a small palette knife or a normal knife will do and spread the underside of half of the biscuits with the filling and sandwich with the other half.
- Done. Make another cup of tea and you’re ready to eat!