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Old Fashioned Custard Cream Biscuits

Old Fashioned Custard Cream Biscuits

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 11
Difficulty Easy

Rating (click to rate)

4.0 based on 4 ratings.

Ingredients

  • 250 g Butter
  • 1 cup Sugar
  • 3 cups Flour Self-Raising
  • 3 Eggs (small) or 2 large
  • 1 tsp Vanilla Extract
  • 1 cup Custard Powder
  • Filler
  • 1 cup Icing Sugar
  • 1 tbsp Custard Powder
  • 1 tsp Vanilla Extract
  • 1/3 cup Hot Water

Nutrition Information

Qty per
68g serve
Qty per
100g
Energy 147cal 217cal
Protein 4.47g 6.6g
Fat (total) 1.13g 1.67g
 - saturated 0.43g 0.63g
Carbohydrate 29g 43g
 - sugars 4.03g 5.95g
Dietary Fibre 0.58g 0.86g
Sodium 418mg 617mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Old Fashioned Custard Cream Biscuits

Custard Cream Biscuits are a delicious treat for every once in a while. They’re super easy to make and are always a crowd pleaser!! I highly recommend you make a double or triple batch every time as they will get eaten up fast!

For a nice twist, add some lemon zest or passionfruit pulp to the icing mixture! Even some raspberry jam in the icing mixture gives it colour and a burst of flavour!

History of the Custard Cream Biscuits:

The Old Fashion Custard Cream Biscuit originated in England.  They were first commercially manufactured in 1908 and were popular in both the UK and Ireland.  The shop-bought Custard Cream Biscuits tend to have a baroque design stamped on them that originated in the Victorian Era.  This design is meant to represent fern fronds which were in vogue in the later half of the 19th century.

A poll conducted in the United Kingdom in 2007 revealed that 9 out of 10 Brits voted the Old Fashioned Custard Cream Biscuit as their favourite!

Method

  1. Pre heat oven to 180 degrees.

  2. Line baking tray with baking paper.

  3. Combine the butter, sugar, eggs and vanilla and beat until creamy.

  4. Add the flour and custard powder and roll into small balls and flatten with fork.

  5. Bake until golden brown. Check after 8 minutes. (Usually takes 10 minutes to cook).

  6. When cold - beat all filling ingredients together and sandwich two biscuits together.

Recipe Hints and Tips:

  • Custard Creams are not suitable to freeze.
  • Keep sealed in an airtight container for up to five days.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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