Custard Creams

April 29, 2012

We’re just back from a really enjoyable week in sunny Madeira.  We dined in lovely restaurants, enjoyed great food and of course had some Madeira wine! In ways, it was nice to be back though. Back to normal food and cooking in the kitchen. When I go away, I always come back craving something simple. This week I was  craving tea and a custard cream. Custard creams are the kind of biscuits that are so common place in Ireland that they are often overlooked. They are the type of biscuits that are found on plates in Church halls, school meetings, hospitals and canteens all over the country. They’re not posh or fancy, they’re even a little outdated and unfashionable. They are simple, they’re plain but, there is something remarkably comforting about a custard cream. They are not too sweet, not too chewy and light enough to have a second one. They are yummy with a flask of tea, when you’re on the side of the cold mountain, which is where I usually seem to eat them. So I decided to try and recreate my own custard cream, and somehow, they tasted better than any custard cream I’ve ever eaten. Sweet, slightly salty, crunchy and creamy at the same time, these are custard creams to die for. I adapted this recipe from a BBC Good Food recipe.

Here’s how:


– 175g softened butter
– 50g caster sugar
– 50g icing sugar
– 2 egg yolks
– 2 tsp custard powder
– 1 tsp vanilla extract
– 300g plain flour , plus extra for dusting

Custard Filling

– 100g softened butter
– 140g icing sugar , sifted, plus a little extra
– 2 tbsp custard powder
– few drops yellow food colouring

Begin by preheating the oven to 180C . Line a large baking sheet with parchment paper. Place the butter, sugars, egg yolks, custard powder and vanilla in a food processor and blend until creamy. Next pour in the flour and bend until the mixture comes together to form a dough. Wrap the dough in a plastic bag and leave to cool in the fridge for at least 30 minutes. Once rested, take the dough from the fridge and roll out thinly on a floured surface. Cut the bisuits out using a small rectangular biscuit cutter.

Transfer the biscuits onto the baking sheets and bake for 8-10 mins until golden. Keep a close eye on them, as mine cooked in a mere 8 minutes. Place the cooked biscuits on a wire rack to cool.

While the biscuits are cooling, you can prepare the filling. Mix the soft butter, icing sugar, custard powder and food colouring with a wooden spoon. When the biscuits are cold, pipe the filling on the bisuit and place another biscuit on top to create the custard cream sandwich.

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  • Reply Marjorie (Sugar for the Brain) April 29, 2012 at 7:23 pm

    They look really appetizing! Your photos are gorgeous! Yum!

  • Reply Vicky April 29, 2012 at 8:07 pm

    Thanks so much Marjoroe. High praise from you, as your photos are always amazing. Love your blog. V

  • Reply Kavey April 29, 2012 at 10:16 pm

    I loooove custard creams, am bookmarking this one, must try!

  • Reply S'tasty Cook April 30, 2012 at 9:07 am

    Hi Kavey, they are really yummy. Let me know how you get on.

  • Reply Caítríona April 30, 2012 at 1:55 pm

    They look brilliant Vicky. I never would have thought of mixing custard powder with a buttercream to get the right flavour!

    • Reply S'tasty Cook April 30, 2012 at 5:13 pm

      Thanks Caitriona. Next retro biscuit challenge…bourbons 🙂

  • Reply Imen McDonnell May 10, 2012 at 3:18 pm

    Vicky, I adore custard creams! The funny thing is that I never thought there was really a custard element to them! Now I love them even more! So, what colour would the cream be without food colouring? I totally want to make these. Thanks SO much for sharing the recipe! And congratulations again on your marriage! xx

    • Reply stasty May 10, 2012 at 3:25 pm

      Thanks so much Imen. They are surprisingly custardy and the butter cream was a pale yellow without the colouring. I only needed one good drop to make them look a more yellowy custard 🙂

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