Custard Creams

Another of Sarah's Christmas gifts was this cute "Eat Me" stamped cookie cutter. To test it out, she baked up a batch of Custard Creams. They are two custard cookies sandwiched together with a custard buttercream filling. The custard creams are so delicious - and so much nicer that the variety available in supermarkets.

They would be perfect for an Alice in Wonderland Party.

Custard Creams

Ingredients

Biscuits

- 175g (1 1/2 sticks) softened butter
- 50g (1/4 cup) caster (superfine) sugar
- 50g  (1/3 cup) icing (confectioners) sugar
- 2 egg yolks
- 2 tsp custard powder
- 1 tsp vanilla extract
- 300g (2 1/2 cups) plain (all purpose) flour , plus extra for dusting

Custard Filling

- 100g (0.9 stick) softened butter
- 140g (1 1/8 cups) icing (confectioners) sugar , sifted, plus a little extra
- 2 tbsp custard powder

Method

Preheat the oven to 180 C (355 deg F) . Line a large baking sheet with parchment paper. Place the butter, sugars, egg yolks, custard powder and vanilla in a food processor and blend until creamy. Next pour in the flour and blend until the mixture comes together to form a dough. Wrap the dough in a plastic wrap and cool in the fridge for at least 30 minutes. Once rested, take the dough from the fridge and roll out thinly on a floured surface. Cut the biscuits out using a small rectangular biscuit cutter.

Transfer the biscuits onto the baking sheets and bake for 8-10 mins until golden. Place the cooked biscuits on a wire rack to cool.

To prepare the filling, mix the softened butter, icing sugar, custard powder and food colouring with a wooden spoon. When the biscuits are cold, pipe the filling on a biscuit and place another biscuit on top to create the custard cream sandwich.

Recipe adapted from Stasty.

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