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Home » Baking

Custard Creams Biscuits with a Jammie Centre

January 20, 2022 by Jane Saunders 19 Comments

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Custard cream biscuits with a jammy centre and text overlay.
Custard cream biscuits on a plate with text overlay.
Custard creams and jammie dodgers with text overlay.
Custard creams and jammie dodgers with text overlay.

This recipe for custard creams biscuits produces a bake that is buttery, crunchy, crumbly and has an authentic taste of custard about it. These biscuits come filled with a rich custard flavoured buttercream. Jam is optional, though highly recommended.

This recipe was first published in 2015 and updated in 2022 with ingredients notes, step-by-step instructions, tips, frequently asked questions and new images. Enjoy.

Overhead view of homemade custard creams on a plate.

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Contents hide
1 What makes these biscuits so fantastic?
2 What’s the difference between Custard Creams and Jammie Dodgers?
3 Ingredients notes
4 Step-by-step instructions
5 Expert tips
6 Frequently asked questions
7 Variations
8 More tempting biscuits to bake
9 Custard Creams Biscuits

These custard creams are one of my household’s favourites biscuits. They are fun to make and a joy to eat. When my girls were very little they would always want to bake them with me in the school holidays.

We’ve been making these custard creams biscuits for over a decade. Back then my youngest daughter (aged 2) was always determined to do everything ‘all by myself.’ My older daughter (aged 5) would just about fall off her chair laughing at the huge mess created by these attempts at baking. Happy days.

Though not traditional, my custard creams biscuits do include a dab of jam in the centre. Trust me, it makes a great addition to these rich, melt in the mouth biscuits. I feel it’s only fair to warn you, though, that one biscuit is never enough. They are dangerously addictive.

Stacks of custard creams biscuits with one bitten into, revealing a jammy centre.

What makes these biscuits so fantastic?

Without a doubt, these homemade custard creams surpass the factory produced ones by miles. They really are:

  • buttery
  • crunchy
  • crumbly

They also have an authentic taste of custard about them and a tempting hint of yellow in their appearance.

And let’s not forget that sneaky addition of jam!

What’s the difference between Custard Creams and Jammie Dodgers?

The custard creams biscuit is a sandwich biscuit originating in England around 1908. It is essentially two flat biscuit layers sandwiched together with a custard flavoured buttercream filling. Mass-produced custard creams have a distinctive Victorian baroque design with the words custard cream stamped onto them.

Jammie Dodgers are another hugely popular British sandwich biscuit. This time, however, 2 shortbread biscuits are sandwiched together with raspberry jam.

Why do I mention both of these biscuits in this recipe for custard creams? Well, because I’ve taken the best of both worlds and combined the two for the following reasons:

  • I’ve never understood why Jammie Dodgers didn’t include a creamy centre alongside the jam – it was surely an oversight, right? In fact, let’s be totally honest, not adding cream to the original Jammie Dodger was more than a bit ridiculous
  • Likewise, I’ve always missed a fruity burst of flavour in my custard creams

I like to think of my homemade Custard Creams recipe as the lovechild emanating from the marriage of the accomodating Custard Cream and the woefully incomplete Jammie Dodger.

But if you don’t concur with my view on these biccies, then you can, of course, keep your custard creams biscuits jam-free and I really won’t judge (much).

Ingredients notes

ingredients for sandwich cookies with text overlay.

My recipe for custard creams is anything but traditional. I’ve used a variety of luxury ingredients to create a bake that is out of this world.

This biscuit dough is rich in butter, giving a wonderful melt on the mouth texture to the final bake. Unless you need to substitute butter for dietary requirements, don’t be tempted to use baking spread or margarine, you’ll be disappointed.

It also includes ground almonds to boost both flavour and structure.

Finally, unlike the traditional store-bought version, I’ve used custard powder to put the flavour directly into the biscuit dough and not just the creamy centre. This is readily available in UK supermarkets, but if you’re elsewhere in the world and can’t get it, then I’ve heard that vanilla flavoured pudding mix is a reasonable substitute.

I’ve gone all-out on the buttercream centre too. Just 4 ingredients are involved – butter, icing sugar, vanilla extract and custard powder. Again, it’s butter-rich and all the better for it – just look at the quantity of butter compared to the sugar. It’s not too sweet and gives you a second hit of that fantastic custard flavour. Just superb.

Step-by-step instructions

A fine and crumbly textured biscuit such as these requires slightly more attention to detail compared to a typical cookie recipe. Follow my custard creams recipe carefully and your reward will be a generous pile of mouthwatering cookies to share.

Collage of images showing cookie dough being made.
  1. Sieve the sugar, cornflour, plain flour, custard powder, salt and ground almonds into a large mixing bowl
  2. Cut the butter into cubes, add to the dry ingredients and rub in using your fingertips, until the mixture looks like sand or breadcrumbs
  3. Make a well in the centre and pour in a beaten egg
  4. Using a blunt knife, pull it through the egg mix about 20 times, so that it starts to mix into the dry ingredients. Give the bowl a quarter turn and slash the knife another 20 times, then use your hands to gently bind the rest of the ingredients together into a ball
  5. Tip out and knead gently on the worktop until the dough is smooth. Split into 2 pieces, flatten them slightly, wrap in clingfilm and chill for 30 minutes
  6. On a lightly floured surface, roll the dough out to about 5mm (¼ inch) thick. Cut out pairs of biscuits using cutters around 6-7cm/ 21/2 inch diameter
  7. Leftover dough can be re-rolled for further cutting
  8. If you are cutting out the centre of the biscuits, remember to do this on half of them only – the bottom of each pair should be whole, only the tops should have the cut-out
  9. Preheat the oven and line a few baking sheets with baking parchment
  10. Put the biscuits onto the prepared baking sheets, cover loosely with clingfilm and chill for 20 minutes, then bake for 20-25 minutes until the biscuits are beginning to brown
  11. Put the butter and vanilla extract into a mixing bowl, then sieve the icing sugar and custard powder into the bowl
  12. Using electric beaters, cream the ingredients together until smooth and well combined
  13. Once the biscuits are cool, pair them up into tops and bottoms and divide the custard cream across the bottoms
  14. Spread the cream out, using a blunt knife
  15. (Optional) Put a small blob of jam (about ⅓ tsp) into the centre of each biscuit, spreading out slightly, so that any of the top biscuits with a cut out will appear to be filled with jam
  16. Add the top biscuit, pressing down lightly to sandwich the 2 halves together
Collage of images showing cookies being cut and sandwiched with buttercream.

Expert tips

  • Use digital scales to measure your ingredients – the cup system is less accurate and I never recommend it for baking recipes
  • Let the butter sit at room temperature for 30 minutes before using just to make it easier to rub into the dry ingredients
  • Don’t be tempted to skip the chilling times. This dough is very soft and will be difficult to roll out if it is too warm. Likewise, the final chill helps ensure the biscuit keeps it’s shape well in the oven
  • If the dough gets too soft to be manageable when re-rolling, pop it back in the fridge to firm up again
  • Use a variety of cutters – plain, embossed or cut out the centre to allow the jammy middles to be revealed
  • Keep the worktop lightly floured when rolling out and keep dough on the move to stop it sticking to the worktop – rotate it after every roll of the pin
  • Don’t rush the cooking – a slightly lower than normal temperature and a longer bake help ensure a deliciously crisp and crumbly biscuit texture

Frequently asked questions

Why is the dough so soft?

The biscuit dough is so soft because it contains a high proportion of butter. To make it firm enough to roll out and cut biscuits from it is therefore essential to chill it well.

Can I make them vegan?

Since this recipe contains egg, not just butter, you’d be better off using a dedicated vegan recipe rather than trying to adapt this one.

You could, however, still use the buttercream from this recipe by swapping the butter for a vegan-friendly alternative. In fact, as the buttercream listed in my recipe is so delectable, I urge you to use it.

And don’t forget the jam.

How should they be stored?

The best way to store these custard creams biscuits is in an airtight glass jar with a tight-fighting lid. I use a large Kilner jar with a clip-down lid. Stored like this these biscuits will stay fresh for around 5 days.

Note: when stored in alternative jars, tins or Tupperware containers my biscuits soften within a day or two. They are still tasty but that lovely crunch is missing.

If you would like to freeze them, simply make and assemble as instructed, then wrap and freeze for up to 3 months. Let defrost at room temperature before eating.

Variations

You can customise these biscuits as you see fit:

  • keep them plain – just use a regular cookie cutter
  • use a cookie press to add a pretty pattern
  • or even bag yourself a custard cream stamp for that authentic look
  • if you’re adding the jam, cut out the centres to reveal the middle

And of course, if using jam, you can vary the flavour. Though raspberry is a safe bet, blackcurrant (pictured here) is my top choice. Rhubarb would also be a good bet.

Overhead view of custard cream biscuits filled with jam.

More tempting biscuits to bake

Malted Milk Biscuits
Check out this recipe
Malted Milk Biscuits
Empire Biscuits
Check out this recipe
Empire biscuits close up with one on its side with a bite taken out showing the jammy centre
Espresso, Hazelnut & Nutella Thumbprint Cookies
Check out this recipe
Nutella thumbprint cookies
Orange Caramel Linzer Cookies
Check out this recipe
Orange Caramel Linzer Cookies

These custard creams are, without a doubt, my favourite biscuit. This is partly due to them being totally irresistible. However, I know that when my girls have grown up and left home, baking these will bring back memories of many happy afternoons spent in the kitchen with two giggly little girls making a whopping big mess.

Have you made this Custard Creams recipe? Let me know how you got along by leaving a comment or rating below. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.

Why not sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published? You’ll get a free welcome e-book with my top baking tips and 5 favourite cake recipes. Or stay in touch on Facebook, Instagram or Pinterest.

A stack of custard creams biscuits with one bitten into.

Custard Creams Biscuits

Jane Saunders
Custard flavoured biscuits with a custard cream centre are hard to resist. But why not go all the way and try them Jammie Dodger style, with a cut out centre.
5 from 5 votes
Print Pin Rate
Course: Baking
Cuisine: British
Diet: Vegetarian
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 20
Calories: 234kcal
Prevent your screen from going dark

Ingredients

For the Biscuits

  • 150 g Unsalted butter (softened)
  • Pinch of salt
  • 150 g Caster sugar
  • 75 g Cornflour (cornstarch)
  • 75 g Plain (all purpose) flour
  • 100 g Custard powder (such as Birds)
  • 150 g Ground almonds
  • 1 Egg – large, free range

For the Filling

  • 125 g Unsalted butter (softened)
  • 50 g Icing (confectioners) sugar
  • 1 tablespoon Custard powder
  • ¼ teaspoon Vanilla extract
  • Optional: raspberry or blackberry jam
US Customary – Metric

Instructions

Make the Biscuits

  • Preheat the oven to 150°C/ 300°F/ GM 2
  • Sieve the sugar, cornflour, plain flour, custard powder, salt and ground almonds into a large mixing bowl
  • Cut the butter into cubes, add to the dry ingredients and rub in using your fingertips, until the mixture looks like sand or breadcrumbs. Make a well in the centre
  • Crack the egg into a small bowl, beat lightly, then pour into the well
  • Using a blunt knife, pull it through the egg mix about 20 times, so that it starts to mix into the dry ingredients. Give the bowl a quarter turn and slash the knife another 20 times, then use your hands to gently bind the rest of the ingredients together into a ball
  • Tip out and knead gently on the worktop until the dough is smooth. Flatten slightly, wrap in clingfilm and chill for 30 minutes
  • On a lightly floured surface, roll the dough out to about 5mm (¼ inch) thick. Cut out pairs of biscuits using cutters around 6-7cm/ 21/2 inch diameter (see notes). Re-roll the leftovers and cut again. You should end up with about 40 biscuits (20 pairs)
  • If you are cutting out the centre of the biscuits, remember to do this on half of them only – the bottom of each pair should be whole, only the tops should have the cut-out
  • Put the biscuits onto non-stick baking sheets (line with baking parchment if they are not non-stick), leaving a small space between each biscuit. Cover loosely with clingfilm and chill for 20 minutes, then bake for 20-25 minutes until the biscuits are beginning to brown
  • Remove from the oven, let rest for 2 minutes, then transfer the biscuits to a wire rack to cool completely

Make the Filling

  • Put the butter and vanilla extract into a mixing bowl, then sieve the icing sugar and custard powder into the bowl
  • Using electric beaters cream the ingredients together until smooth and well combined
  • Once the biscuits are cool, pair them up into tops and bottoms and divide the custard cream across the bottoms
  • Spread the cream out, using a blunt knife
  • If you are using jam, put a small blob (about ⅓ tsp) into the centre of each biscuit, spreading out slightly, so that any of the top biscuits with a cut out will appear to be filled with jam
  • Add the top biscuit, pressing down lightly to sandwich the 2 halves together
  • Store in an airtight container for up to 5 days

Notes

  • Use digital scales to measure your ingredients – the cup system is less accurate and I never recommend it for baking recipes
  • Let the butter sit at room temperature for 30 minutes before using just to make it easier to rub into the dry ingredients
  • Don’t be tempted to skip the chilling times. This dough is very soft and will be difficult to roll out if it is too warm. Likewise, the final chill helps ensure the biscuit keeps it’s shape well in the oven
  • If the dough gets too soft to be manageable when re-rolling, pop it back in the fridge to firm up again
  • Use a variety of cutters – plain, embossed or cut out the centre to allow the jammy middles to be revealed
  • Keep the worktop lightly floured when rolling out and keep dough on the move to stop it sticking to the worktop – rotate it after every roll of the pin
  • Don’t rush the cooking – a slightly lower than normal temperature and a longer bake help ensure a deliciously crisp and crumbly biscuit texture
 
Storage Instructions
The best way to store these biscuits is in an airtight glass jar with a tight-fighting lid. I use a large Kilner jar with a clip-down lid. Stored like this these biscuits will stay fresh for around 5 days.
Note: when stored in alternative jars, tins or Tupperware containers my biscuits soften within a day or two. They are still tasty but that lovely crunch is missing.
If you would like to freeze them, simply make and assemble as instructed, then wrap and freeze for up to 3 months. Let defrost at room temperature before eating.
 

Nutrition Per Serving (Approximate)

Calories:234kcal | Carbohydrates:23g | Protein:3g | Fat:15g | Saturated Fat:8g | Polyunsaturated Fat:1g | Monounsaturated Fat:3g | Trans Fat:1g | Cholesterol:53mg | Sodium:118mg | Potassium:42mg | Fiber:1g | Sugar:10g | Vitamin A:368IU | Vitamin C:1mg | Calcium:34mg | Iron:1mg
Tried this Recipe? Pin it Today!Mention @littlesugarsnap or tag #littlesugarsnaps!
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Reader Interactions

Comments

  1. Jo

    January 25, 2022 at 6:38 pm

    5 stars
    Still my absolutely favourite of your sweet treats!

    Reply
    • Jane Saunders

      January 27, 2022 at 10:43 pm

      Thankyou! They are special.

      Reply
  2. Cindy

    May 01, 2020 at 2:52 pm

    5 stars
    Is custard powder the same thing as pudding mix? I want to make these for Mother’s day! thanks for sharing

    Reply
    • Jane Saunders

      May 05, 2020 at 5:35 pm

      Hi Cindy, that’s a great question. I’m going to be honest and say that I’m not sure 100%. Pudding mix isn’t something we get here in the UK, but from what I’ve read when I just googled it, it should be possible to use vanilla pudding mix as a substitute for custard powder here. If you do try it I’d been keen to hear how you got along so I can possibly update my recipe with the information. Best wishes, Jane

      Reply
  3. Kelly Anthony

    May 01, 2020 at 12:44 pm

    5 stars
    These cookies are absolutely gorgeous and a wonderful baking project with the kids! Love the combo of jam AND custard. SO yummy.

    Reply
  4. swayam

    August 10, 2015 at 11:02 am

    Gorgeous isnt enough Jane!! Absolutely nostalgic..my mum used to bake jammies ever since I was a kid! Pinning!

    Reply
    • Jane Saunders

      August 10, 2015 at 9:19 pm

      Thanks Swayam – I’m enjoying taking part in #SaucySaturdays

      Reply
  5. Jennifer Stewart

    August 10, 2015 at 1:52 am

    I love baking cookies with my boys. Though we don’t bake too many of them because we usually eat the dough. Some people get mad when the kids make a mess but since I am just as messy, we just go with it. Usually end up giggling too because there is flour or sugar on all of us! These look beautiful and the thought of that butter cream mixed with the sweet jelly makes my head swoon! Thanks for sharing these with Saucy Saturdays!

    Reply
    • Jane Saunders

      August 10, 2015 at 9:24 pm

      Hi Jennifer, I’m kind of proud that my kitchen always looks like a hurricane has hit it after a baking session with my girls, so completely agree with you. Tidy kitchen after kids baking session = me being a killjoy Mummy. I just won’t do that! However, eating the dough and double testing the buttercream are both wins for all of us too.

      Reply
  6. Christine

    August 08, 2015 at 5:36 pm

    I absolutely have to do more baking with my daughter. But first, I need a visit from the patience fairy. I am resolved to make these beauties with her when fall rolls around and the temperature drops a bit. Thanks for linking up to #SaucySaturdays. I always enjoy your posts so much. Also just (re)subscribed to get your book. Yay!

    Reply
    • Jane Saunders

      August 10, 2015 at 9:28 pm

      Ah, thankyou so much Christine. Hope the book is useful for you…..

      Reply
  7. Dini @ The Flavor Bender

    August 08, 2015 at 1:53 pm

    Jane these are SO GOOD. I have a thing for Jammie Dodgers, and this is definitely the ULTIMATE Jammie Dodger! 🙂 Genius! Thank you so much for sharing this with us at #SaucySaturdays!

    Reply
    • Jane Saunders

      August 10, 2015 at 9:29 pm

      A total pleasure, Dini. #SaucySaturdays is my first link party and so far, so good. You’re an excellent team of bloggers.

      Reply
  8. Monique

    March 03, 2015 at 10:29 pm

    I just copied and pasted and sent to me..The Pin button appears on your delish photos..but keeps saying..OOPS..cannot pin..

    Reply
    • Jane Saunders

      March 04, 2015 at 9:16 am

      Hi Monique. Thanks for taking the time to let me know. I’ve just resolved the issue (at least, I think I have). Happy pinning!

      Reply
  9. Thalia @ butter and brioche

    February 27, 2015 at 8:39 pm

    What beautiful little biscuits.. these look delicious and I imagine tasted just as good as their perfect appearance.

    Reply
    • Jane Saunders

      March 02, 2015 at 10:34 am

      Thanks Thalia. So pleased you’re liking my recipes.

      Reply
  10. Jo

    February 26, 2015 at 7:53 pm

    And then you go and put delicious pictures out there for my mouth to water even more. Everybody, this are the most delicious biscuit ever! Definitely as good as Jane makes them look in her fab photos. Go bake!

    Reply
    • Jane Saunders

      February 26, 2015 at 10:40 pm

      Thankyou Jo. Maybe next time I could courier some over to you 🙂

      Reply

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