Custard Cream Biscuits

Custard Cream Biscuits


Servings 24
Time Needed Prep
Ingredients 12
Difficulty Medium

Rating (click to rate)

3.7 based on 25 ratings.


  • Biscuits
  • 185 g Butter
  • 1/2 cup Sugar Castor
  • 2 Eggs
  • 2 cups Self Raising Flour
  • 1/2 cup Custard Powder
  • Custard Filling
  • 125 g Butter
  • 1 cup Icing Sugar
  • 2 tbsp Custard Powder
  • 1 tsp Orange Rind grated
  • 2 tsp Orange Juice

Nutrition Information

Qty per
14g serve
Qty per
Energy 57cal 409cal
Protein 0.96g 6.86g
Fat (total) 0.73g 5.17g
 - saturated 0.28g 2g
Carbohydrate 1.24g 8.8g
 - sugars 0.89g 6.36g
Dietary Fibre 0.07g 0.47g
Sodium 11.1mg 78.9mg

Nutritional information does not include the following ingredients: Self raising flour, Icing sugar, Custard powder, Orange rind

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

I remember camping as a child and mum had made a huge batch of Custard Cream Biscuits for us to enjoy. They were buttery and melt in the mouth!

And as I want you to know how good those biscuits were, here’s the recipe for the Custard Cream Biscuits! Now, you can enjoy them too!

These biscuits are the kind that you won’t get enough of. They are addicting and you’ll enjoy eating them especially if you have your afternoon tea!

You’ll love how they slowly disappear in your mouth! A truly good sensation!

Your kids will love the biscuits too so don’t eat them all by yourself!


  1. Preheat oven to 180 degrees.

  2. Cream butter and sugar until light and fluffy.

  3. Gradually beat in eggs, mixing well after each addition. Gradually fold in sifted flour and custard powder.

  4. Place tsp of mixture on tray and squash down with a fork.

  5. Bake at 180 degrees for 10-12 minutes.

  6. Cool biscuits on a wire rack.

  7. Spread with filling, sandwich together and dust with icing sugar

  8. Cream butter, icing sugar and custard powder until light and fluffy.

  9. Add orange rind and juice and beat until combined.

  10. Custard Cream Biscuits can be kept in an air tight container for up to a week.

  11. Custard Creams are not suitable for freezing.

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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