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Closeup shot of homemade mango flavored custard creams in a white plate
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5 from 1 vote

Custard Creams Recipe

These custard creams are delightfully crispy cookies with a filling of luscious rich butter cream. One bite of these and you will be totally blown away. Rich cream sandwiched between two buttery crumbly cookies and what a treat it is 🙂 These are my all time favorite growing up from our neighborhood bakery and it was called custard cream biscuits.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Snack
Cuisine: British
Keyword: custard cream biscuit, Custard creams
Servings: 12
Calories: 197kcal
Author: Harini


For Cookies

  • 1 cup plain flour
  • 1/4 cup custard powder
  • 1/2 cup butter soft, room temperature
  • 1/2 teaspoon Vanilla
  • 1/2 cup caster sugar

For Custard Filling

  • 1/2 cup butter unsalted, soft
  • 1/2 cup icing sugar confectioners sugar
  • 3 tablespoons mango puree thick, reduced
  • few drops mango flavor optional


  • Begin by beating together butter and sugar along with vanilla in a large mixing bowl until they are light, creamy and fluffy.
    Icing sugar and butter in a large bowl for creaming.
  • You can use your electric beater or stand mixer or a wired whisk for this. Add vanilla and beat together. Using a large bowl cream them well by scrapping the sides as required.
    Creamed butter and sugar
  • Sift flour custard powder, salt (if using unsalted butter) together in a separate bowl.
    sifting dry ingredients for making custard creams
  • Add the sifted dry ingredients to the butter sugar mixture and mix well with a wooden spoon.
    dry ingredients sifted over the butter sugar mixture
  • Bring the dough together by adding few 3-4 teaspoons of milk if required. Cover the dough well and refrigerate for 30 minutes to 3 hours.
    dough for making custard creams
  • When you are ready to bake the cookies, preheat your oven at 180C or 350 F. Grease 2 large baking trays with some butter or cooking spray. Alternately you can line the cookie sheets with parchment paper.
    dough for making custard creams
  • Roll the dough into a circle of 1/4 inch thickness. Cutout cookies using a round or any other shaped cookie cutter.
    dough rolled out for making custard creams
  • Arrange in the greased baking tray and prick some holes on the top. I have used two different cutters for 2 batches
    custard cream biscuits ready to bake
  • 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. Cool the cookies in a wire rack thoroughly before filling with buttercream. To make custard creams filling, combine soft salted butter, sugar, vanilla and thick mango pulp in a bowl. Using a electric beater or handheld one, beat until light and creamy.
    Ingredients for mango flavored butter cream for custard creams recipe
  • To assemble the biscuits simply spread some cream on a cookie with a piping bag or palette knife and close with another cookie.
    custard cookies sandwiched with cream


These cookies keep well for 2 weeks in refrigerator.
You can double the recipe


Serving: 14sandwich cookies | Calories: 197kcal | Carbohydrates: 14g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 137mg | Potassium: 17mg | Fiber: 1g | Sugar: 5g | Vitamin A: 513IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg