These custard creams are delightfully crispy cookies with a filling of luscious rose flavored cream. One bite of these and you will be totally blown away. Did you know you can make best custard creams at home? Read on to know the recipe with tips and tricks!
Of all the cream biscuits available, custard creams are my favorite. These cookies or biscuits are so delicious, flavorful and so crispy. These are the best holiday treat you can put up for the kids right after the exams.
Keep this recipe as base and you can easily vary the flavor of the cookies and cream as well.
What Are Custard Creams?
Custard creams are popular biscuits from UK. These are tiny crispy custard flavored cookies sandwiched with rich butter cream.
You will find so many flavors of custard creams in stores. Here I have used vanilla flavored custard powder for making the cookies. For buttercream I have used rose syrup for flavor. You can easily vary the flavor of both cookies and cream.
What’s Inside A Custard Cream?
Between two crispy cookies, the custard creams have a sandwich of delicious and rich butter cream. You can make the butter cream with or without custard powder.
You can also use homemade or store bought jam as filling between two cookies.
What Flavors Can You Try With This Recipe.
Instead of rose flavor, you can add
Here I have used plain flour, unsalted butter and vanilla flavored custard powder. You can easily use whole wheat flour, any other flavored custard powder in this recipe.
How Long Does These Cookies Keep Well?
These custard creams keep well for a week at room temperature. You can refrigerate for a month and freeze for longer time.
How To Serve Custard Creams?
These cookies are served best as after school snack with milk for toddlers and kids. You can also serve these biscuits with coffee and also pack in snacks box.
More Eggless Cookies Recipes
How To Make Custard Creams Step by Step
Preheat oven at 180 C / 350 F. Grease a baking tray with butter.
Combine soft butter with sugar in a mixing bowl. Cream the sugar and butter until very light and fluffy. To this add vanilla extract and mix well
Sift flour, salt and custard powder over the butter mixture and mix well. Bring the dough together by adding few 3-4 teaspoons of milk if required. If the dough is very soft chill it in the fridge for 30 minutes.
Roll the dough into a circle of 1/4 inch thickness.Cutout cookies using a round or any other shaped cookie cutter. Arrange in the greased baking tray and prick some holes on the top.
Bake in the preheated oven for 10-12 minutes. The cookies will slightly change color. Go by the flavor as these cookies will be soft on removing from oven and turn crispy on cooling.
To make filling for the cookies, combine soft salted butter, sugar, vanilla and rose syrup in a bowl. Using a electric beater or handheld one, whisk until light and creamy.
Once the baked cookies are cooled, fill the cookies with prepared butter cream. You can refrigerate the cookies for 10 minutes to set the cookies. Store in airtight container and serve as required.
Custard Creams Recipe
- 1 cup plain flour
- 1/2 teaspoon baking powder
- 1/2 cup powdered sugar
- 1/4 cup custard powder
- 1/2 cup soft butter
- 1/2 teaspoon Vanilla
- 1/2 cup soft butter unsalted
- 1/2 cup icing sugar confectioners sugar
- 2 tablespoon custard powder
- 2 tablespoons rose syrup
Combine soft butter with sugar in a bowl. Cream the sugar and butter until light and fluffy. Next add vanilla extract and mix well.
Now sift flour, salt and custard powder over the butter mixture and mix well. Bring the dough together by adding few 3 or 4 teaspoons of milk if needed. If the dough is very soft, refrigerate the dough for 30 minutes.
Roll the dough into a circle (1/4 inch thickness). Cutout cookies. Use a round or any other shaped cookie cutter and arrange in the greased baking tray. Prick some holes on the top.
Bake in the preheated oven for 10 to 12 minutes. The cookies will slightly change color. Go by the flavor as these cookies will be soft while removing from oven and turn crispy on cooling.
To make filling for the cookies, combine soft butter, custard powder icing sugar, and rose syrup in a bowl. Using a electric beater or handheld beater whisk until light and creamy.
Let the baked cookies cool down to room temperature. Fill the cookies with prepared butter cream. If needed you can refrigerate the cookies for 10 minutes to set the cookies. Store in airtight container. Serve as required.
These cookies keep well for a month in refrigerator.
You can double the recipe