Well as the title suggested, these custard creams took a long time to make but I think it was worth it, they tasted just like the real thing when dipped in a cuppa and I got to use my Christmas present, a custard cream stamp. I was also bought a Bourbon stamp, you can see how to make those beauties here.
I have made two different versions of custard creams, an easy option and a classic option. Both use the BBC Good Food recipe but I cut them out differently. For a yummy simple version I used a small round biscuit cutter. For a showstopping (slightly fiddly) option I used my custard cream stamp. As I said I was given the stamp for Christmas but if you want to buy one they aren’t expensive, about £5 each or currently The Little Cook Shop are selling both for £9.20.
175g softened butter
50g golden caster sugar
50g icing sugar
2 egg yolks
2 tsp vanilla extract
300g plain flour, plus extra for dusting
100g softened butter
140g icing sugar, sifted, plus a little extra
2 tbsp custard powder
Few drops yellow food colouring
Pre heat oven to 180 degrees C. 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.
Note: To ensure the stamp works, you need to make sure you roll the dough to the correct thickness. This is a bit of trial and error, too thin and they burn in the oven but too thick and the stamp tends to stick. I would suggest about 3mm. I went in quite heavy handed at the start because I thought the stamps were going to cut out the biscuits as well … they don’t! Once I realised this I pressed lightly on the stamp and this worked much better.
If using a stamp, I would suggest lining the stamps up on the dough. This may sound obvious but I was stamping all over the dough at the start and then realised this made it very difficult to cut the biscuits out. Stamping in lines means you can cut out multiple biscuits at once.I used a sharp knife for this.
Once all biscuits are cut out, either using a small round biscuit cutter or stamp, transfer to baking sheets and bake for 8-10 mins until golden.
While the biscuits cool, mix the butter, icing sugar, custard powder and food colouring in a stand mixer for 5 minutes until light and fluffy. Pipe or spread a little icing onto a biscuit, then sandwich with another biscuit. Repeat until all the biscuits are used. I made about 40 biscuits with this recipe.