Coinneach MacLeod

Custard Creams

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Preparation info
  • Makes

    8 to 12

    biscuits
    • Difficulty

      Easy

Appears in
The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands
The Hebridean Baker

By Coinneach MacLeod

Published 2021

  • About

There is something very rewarding about mastering a classic biscuit recipe like these beloved custard creams. The buttery biscuit and creamy, custardy middle make them perfect to dunk in your cuppa! The number of biscuits this recipe makes depends on the size of your biscuit cutter.

Ingredients

  • 170 g butter
  • 55 g icing sugar
  • 170 g

Method

Preheat your oven to 180°C/350°F. Lightly grease a baking tray with butter.

In a large bowl, cream the butter and icing sugar. Add the flour and custard powder a wee bit at a time until it forms a paste.

Now roll this into tablespoon-sized balls, place onto your greased