I can’t be the only person who buys various baking and cooking implements because, at the time, it seems like something that will dramatically improve my life, only for it to be relegated to the back of the drawer and never see the light of day again.
Patterned rolling pins, plastic bag sealers, lace cupcake wrappers, cookie cutters in the shape of England. I was worried that my ‘custard cream stamp’- which I had thought was an essential item that I couldn’t possibly continue life without- would fall into this category.
Then I found a jar of custard cream spread in the cupboard and this recipe sort of invented itself. Custard Cream spread *was* from Tesco but they no longer sell it, which shows just how long I’ve had the jar! It had been sitting in my cupboard for a while and I’ve slowly got down it, mainly by standing and eating it with a spoon whilst thinking to myself, what can I do with this? I tried it on toast, on top of cakes, and in pastry cases and all of them were a bit of a let-down. But put it in a custard biscuit and ta-da! Re-invented. Amazing. The only problem is that when I run out of the spread, I’ll have to revert to a buttercream filling. I did trial a custard buttercream recipe and it works perfectly well in these, it’s just not quite as exciting as the spread.
These biscuits taste, and look, just like the shop bought ones, which does sort of beg the question, why not just buy custard creams? But that’s not the point. This is an infinitely more fun and satisfying biscuit. And you made them yourself. So you’re completely within your right to scoff the entire lot yourself.
Of course, the stamp is completely optional but if, like me, you love a novelty kitchen item, they’re only £4 and makes the biscuits seem super professional (and remember, looks professional but is actually really easy is my life mantra). Using the side of a grater or a meat hammer, or anything with a fun pattern, works just as well. I found that having a small pile of flour at one side and dipping the stamp into it every four-ish biscuits was the best way to stop the biscuit dough sticking to the stamp. Also, I’d recommend stamping the pattern on first, and cutting the biscuits out afterwards, to get a cleaner edge.
I’ve still got half a tin of custard powder left so I’ll be revisiting this recipe, and hopefully I’ll get plenty more use out of the custard cream stamp. They also make bourbon biscuit and jammie dodger biscuit stamps, so I’m just trying to convince myself that I don’t need these two as well.
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MAKES 20 custard creams
PREP 30 mins (+ 30 mins chilling)
COOK 15 mins
▪ Will keep for 3 days in an airtight container
FOR THE BISCUITS
200g plain flour
½ tsp baking powder
40g custard powder
40g caster sugar
1 tbsp milk
1 tsp vanilla extract
FOR THE FILLING
50g softened butter
80g icing sugar
25g custard powder
1 Begin by sieving the flour, baking powder, semolina, and custard powder together. Stir in the sugar, the cut the butter into small cubes and rub it into the dry ingredients until it begins to resemble breadcrumbs.
2 Add the milk and vanilla extract, and gather the crumbly mixture together. Use the heat from your hands to work the mixture into a dough, then knead gently until a soft ball of dough. Wrap in clingfilm and chill for about 30 minutes.
3 Pre-heat the oven to 180°c/350°f/Gas mark 4. Line a large baking sheet with greaseproof paper. Remove the dough from the fridge and allow it to come up to room temperature, then roll out on a floured work surface until about 3mm thick. Remember, you’re going to sandwich two together so you don’t want the biscuits to be too thick.
4 Cut the biscuits into small rectangles about the size of a custard cream. If you’ve got a custard cream stamper (you can get them from Amazon here), use this to first stamp the biscuits then cut out. Bake for about 12 minutes or until the biscuits are just turning a golden colour. Remove from the tray using a palate knife and cool on a wire rack.
5 To make the filling, mix the butter, icing sugar, and custard powder until smooth. Spread onto the base of one biscuit then sandwich another on top.