Cookbook:Custard Creams

| Desserts

Custard creams are a variety of sandwich cookie (US) or biscuit (UK).

Ingredients

 * 200 g (7.1 oz / 1½ cups) plain flour, plus extra for dusting
 * 1 teaspoon bicarbonate of soda
 * 1 pinch of salt
 * 80 g (2.8 oz / ⅔ stick) unsalted butter
 * 125 g (4.4 oz / ⅝ cup) superfine sugar
 * 1 teaspoon vanilla extract
 * 1 standard (50 g) egg
 * 180 g (6.3 oz / ¾ cup) thick custard, such as pastry cream

Procedure

 * 1) Combine the flour, bicarbonate of soda, and salt in a bowl.
 * 2) Beat the butter, sugar and vanilla in a mixing bowl until soft and fluffy.
 * 3) Beat in the egg.
 * 4) Fold the dry ingredients into the wet ingredients, and bring together until a dough forms.
 * 5) Knead the dough for 2 minutes on a floured surface until smooth.
 * 6) Shape the dough into a flat disc. Cover with clingfilm and chill for 30 minutes.
 * 7) Preheat the oven to 190 C.
 * 8) Line 2 baking trays with parchment paper.
 * 9) Roll out the dough to 5 mm thick.
 * 10) Cut out into 24 circles with a cookie cutter.
 * 11) Transfer the biscuits to the prepared baking trays.
 * 12) Bake for 10–12 minutes until well-cooked.
 * 13) Place the biscuits on a wire rack and leave to cool completely.
 * 14) Spoon 1 tablespoon of custard onto one biscuit. Sandwich it together with another biscuit.
 * 15) Repeat the biscuit assembly, using remaining biscuits and custard.
 * 16) Enjoy!

Notes, tips, and variations

 * If the dough is too wet, mix in 1 tablespoon of plain flour.