Custard Cream Cookie Recipes

CUSTARD CREAM COOKIES

Steps:

• Cream 2 ounces of powdered sugar with the 6 ounces of butter or margarine. Cream well until fluffy.
• Sift the 6 ounces of flour with the baking soda, and custard powder.
• Add dry mixture to the creamed mix and combine well.
• Roll into small balls, and then flatten with the tines of a fork.
• Bake at 325°F on parchment-lined sheet, until bottoms are just turning golden.
• This should be about 8 minutes.
• Remove to cooling rack and cool completely.
• -CREAM FILLING-.
• Combine the last of the 2 ounces powdered icing sugar with the 1 ounce of room temperature butter, until creamy and spreadable.
• Spread frosting on the bottom of one cookie, and top with the bottom of another, to make a filled cookie.
• Note: This recipe is all weighed out measurements.

CREAM COOKIES

Steps:

• In a bowl, mash the butter and flour together until smooth and creamy. Beat in the cream, 1 to 2 tablespoons at a time, until thoroughly combined.
• Scrape the dough onto a large sheet of plastic wrap, wrap tightly, and chill at least 1 hour to overnight.
• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Roll the dough out 1/4 inch thick on a floured work surface, and cut into 2-inch circles with a cutter. Place sugar into a shallow bowl, and dip each cookie into the sugar on both sides. Place the cookies onto the prepared baking sheets.
• Bake cookies in the preheated oven until the edges turn light golden brown, 10 to 12 minutes. Allow to cool for about 5 minutes on sheets before removing to cool completely on racks.

CUSTARD CREAMS

Steps:

• Make the biscuits:
• Sift the flour, custard powder, powdered sugar, and baking soda into the mixing bowl of a stand mixer fitted with a paddle attachment. Slowly add the butter, one cube at a time. Scrape down the sides of the bowl from time to time and continue to mix until a smooth dough is formed.
• Remove the dough from the fridge 15 minutes before rolling it out, and preheat the oven to 325°F/170°C/150°C fan/Gas Mark 3. Use a rolling pin to roll the dough out to roughly ⅛-inch/3mm thick. Use a 6cm pastry cutter to cut 20 rounds from the dough, and transfer the rounds to two baking sheets lined with baking parchment, leaving 1cm between the rounds. Bake the biscuits for 10 minutes. They will look slightly golden, but it's important that they don't take on much colour. Allow the biscuits to cool on the sheets for a couple of minutes, then carefully transfer them to a wire rack to cool completely.
• Make the filling and assemble:
• Meanwhile, put the butter and powdered sugar for the filling into the bowl of a stand mixer fitted with a paddle attachment. Beat until smooth, then add the vanilla paste and beat again. Scrape down the sides and continue to mix until the vanilla is incorporated. Use a spatula to transfer the mixture to a disposable piping bag. Cut a ½ cm hole in the pointed end of the piping bag and pipe spirals of the icing on 10 of the biscuits, leaving ½cm between the filling and the outside edge of the biscuit. Carefully place an un-iced biscuit on top of an iced one and repeat with the remaining iced and un-iced biscuits - there will be 10 filled custard creams in total.
• Store in an airtight container in a cool spot for up to 5 days.