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Custard Creams Biscuits with a jam centre
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5 from 3 votes

Custard Cream Biscuits

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.
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Baking
Cuisine: British
Servings: 20
Calories: 234kcal

Ingredients

For the Biscuits

  • 150 g/ ⅔ cup Unsalted butter (softened)
  • Pinch of salt
  • 150 g/ ⅔ cup Caster sugar
  • 75 g/ ⅔ cup Cornflour (cornstarch)
  • 75 g/ ⅔ cup Plain (all purpose) flour
  • 100 g/ ¾ cup Custard powder (such as Birds)
  • 150 g/ 1 cup Ground almonds
  • 1 Egg - large, free range

For the Filling

  • 125 g/ ½ cup Unsalted butter (softened)
  • 50 g/ ½ cup Icing (confectioners) sugar
  • 1 tbsp Custard powder
  • ¼ tsp Vanilla extract
  • Optional: raspberry or blackberry jam

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

You can keep the biscuits plain, cut out the centre of the top biscuit in each pair (perfect if you are using the jam) or use a biscuit stamp to imprint a pattern or words onto your biscuits.
 

Nutrition

Calories: 234kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 118mg | Potassium: 40mg | Fiber: 1g | Sugar: 10g | Vitamin A: 366IU | Calcium: 34mg | Iron: 1mg