Name: Custard creams
Yield: For 12-14 biscuits
Cuisine: United Kingdom
Ingredients: 50 g (1¾ oz) butter; pinch of sea salt; 220 g (7¾ oz) plain (all-purpose) flour; 50 g (1¾ oz) rice flour or cornflour (cornstarch); 35 g (1¼ oz) caster (superfine) sugar; ½ tsp baking powder; ½ tsp sea salt; 2 tbsp custard powder; 4 tbsp milk; 100 g (3½ oz) icing (confectioners’) sugar; 100 g (3½ oz) chilled butter; 1 egg yolk; 1 tbsp custard powder; 1 tsp warm milk or water

Preparation info

For
12-14
biscuits

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

Custard creams are sandwich biscuits decorated with a baroque pattern and a custard-like filling, a very popular treat in the UK. In 1837, Birmingham pharmacist Alfred Bird developed the recipe for Bird’s egg-free custard powder for his wife because she was allergic to eggs.

The baroque pattern is achieved by pushing a piece of lace or something similar into the dough.

Ingredients

Method

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Ingredients

Method

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