banner ad
By August 30, 2017 0 Comments Read More →

Homemade Custard Creams

Print Friendly, PDF & Email

If you like custard creams, then you will just love LizzieB’s home-made versions made with real proper custard! They are made with a white chocolate/buttercream filling, and will keep for up to three days in an airtight container stored in a cool, dark place. Also try our Custard Cream Truffles. Also try LizzieB’s Bourbon Biscuits and our Peanut Butter Jammy Dodger recipe. 



  • 50g butter
  • 50g sugar
  • 100g flour
  • 10g custard powder
  • Milk (for blending)
  • 25g white chocolate (or buttercream)
  • 1 tbsp custard powder
  • 30g icing sugar
  • 1 tbsp butter

1           To make the biscuit, cream together the butter and sugar, then add the flour and custard powder and mix until it resembles sandy breadcrumbs. Add a little milk to form a dough.

2           Wrap in cling film and chill in the fridge for at least 30 minutes before cooking.

3           Preheat the oven to 160°C. Remove the dough from fridge, place on a lightly floured surface and roll out into a large rectangle about 3mm deep.

4           Cut out smaller rectangles than those used for the previous recipes; mine were about 4.5cm x 3.5cm, but you can determine your own size based on how big or small you want your final biscuits. Cut them out in pairs, each the same size.

5           Place on a lightly greased baking tray or greaseproof paper and bake for 12 minutes.

6           Remove from the oven and transfer to a wire rack to cool down and crisp up.

7           While they are cooling, make the filling by placing the white chocolate, butter and custard powder in a pan, then heat gently over a low heat. Once melted, stir well to combine, then remove from the heat and beat in the sugar until you have a thick paste.

8           Spread a little of the paste on half of the biscuits, then top with the other halves, pressing gently, then leave them to cool completely.

About the Author:

Ruth Tott is the publisher of Home Farmer Magazine, and together with her husband, Paul Melnyczuk, Editor,is founder of the company. But her background is far removed having specialised in Costume History with a Post-Grad diploma in Museum Studies to boot. A far cry from looking after chickens, growing veg and making bread!

Post a Comment

Pin It on Pinterest

Share This