Old Fashioned Custard Cream Biscuits

Old Fashioned Custard Cream Biscuits


Servings 12
Time Needed Prep
Ingredients 11
Difficulty Easy

Rating (click to rate)

4.0 based on 4 ratings.


  • 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 cups Hot Water

Nutrition Information

Qty per
68g serve
Qty per
Energy 142.79083333333kcalcal 210.88012413386kcalcal
Protein 4.4658333333333gg 6.5953497553727gg
Fat (total) 1.1283333333333gg 1.6663749895082gg
 - saturated 0.42833333333333gg 0.63258252925202gg
Carbohydrate 28.704166666667gg 42.391644397054gg
 - sugars 3.8275gg 5.6526294880438gg
Dietary Fibre 0.58333333333333gg 0.86149371688018gg
Sodium 417.7075mgmg 616.88980584639mgmg

Nutritional information does not include the following ingredients: Butter, Vanilla Extract, Vanilla Extract

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!


  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.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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