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Homemade custard creams recipe

Homemade custard creams recipe

388 ratings

A nostalgic bake, these homemade custard creams are the perfect treat to enjoy with a cup of tea. With their gorgeous yellow colour, sweet custard flavour and creamy icing filling, this is a biscuit recipe worth trying for yourself at home. See method

  • Makes 25-30 biscuits
  • 20 mins to prepare, 10 mins to bake plus chilling and cooling
  • 192 calories / serving
  • Vegetarian


For the biscuits

  • 225g unsalted butter, softened
  • 115g caster sugar
  • 1 tbsp vanilla extract
  • 3 tbsp milk
  • 340g plain flour, sieved
  • 125g instant custard powder

For the filling

  • 300g icing sugar
  • 150g unsalted butter, softened
  • 1 heaped tbsp instant custard powder
  • 2 tsp vanilla extract

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    6g 32%
  • Sugars

    15g 17%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 24.2g Protein 1.2g Fibre 0.5g


  1. Preheat the oven to gas 4, 180ºC, fan 160ºC. Put the butter and sugar into a food processor and beat until combined. Add the vanilla extract and milk and beat until combined. Add the flour and custard powder and beat together until you have a ball of smooth dough. Alternatively, beat the ingredients in the order above with a wooden spoon, then use your hands to gather the mixture together in a ball.
  2. Shape the dough into a long oblong shape 5cm x 4cm in depth and width. Wrap in clingfilm and chill for at least 20 mins or until firm.
  3. Once firm, thinly slice the oblong into 50-60 x 5mm thick slices and put onto 2 large baking trays lined with baking paper. Using a skewer or cocktail stick, mark a dotted line around the circumference of each biscuit roughly 5mm from the edge.
  4. Bake in the oven for 8-12 mins, or until the edges begin to turn a pale golden-brown colour. Remove with a palate knife and leave to cool on a wire rack.
  5. For the filling, cream together the icing sugar, butter, custard powder and vanilla extract in a mixer or with a wooden spoon until smooth. Spoon a teaspoon of the filling onto the base of a biscuit and evenly spread to the edges using a small palette knife. Top with another biscuit. Repeat until all the biscuits and filling has been used up. The biscuits will keep in an airtight container for up to 1 week.

Tip: When placing the rectangles on the baking tray, you can afford to place them relatively close to each other as they don’t spread much. That way you can bake them in quick batches and minimise on oven space.

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