Jo Wheatley’s Custard Creams Recipe

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serves:

8 - 10

Baking? These biscuit recipes – including ideas from Jo Wheatley and John Whaite – are perfect with a cup of tea. Or why not impress your guests Jo Wheatley’s rose and chocolate cake.




Ingredients

  • 100g unsalted butter, softened
  • 50g caster sugar
  • 100g plain flour, plus extra for rolling out
  • 25g custard powder
  • 25g cornflour
  • For the custard-cream filling:
  • 150g icing sugar
  • 45g unsalted butter, softened
  • 20g custard powder
  • 3tsp full-fat milk
  • You will also need:
  • A baking tray lined with baking parchment
  • A 6cm square or round cookie cutter
  • A piping bag fitted with a 1cm round nozzle

Method

  • To make the biscuits, beat the butter and sugar together until light and fluffy: this can be done either with an electric hand whisk or in a bowl with a wooden spoon. Sift the flour, custard powder and cornflour into the bowl and mix until thoroughly combined and smooth

  • Wrap the dough in cling film and chill in the fridge for 20 minutes

  • Meanwhile, preheat the oven to 170°C/325°F/Gas Mark 3

  • Dust the work surface with flour and roll the dough out to a thickness of 3–4mm. Using the cutter, stamp out biscuits and place them on the lined baking tray. Gather any dough off cuts into a ball, then re-roll and stamp out more biscuits

  • Pop the baking tray into the fridge to chill for 10 minutes

  • Bake on the middle shelf of the preheated oven for 10-12 minutes until the biscuits are pale golden and firm. Leave to cool on the baking tray for a couple of minutes then transfer the biscuits to a wire rack until cold

  • To make the filling, mix all the ingredients together until smooth using a hand-held whisk or in the bowl of a free-standing mixer. Spoon into a piping bag fitted with a 1cm round nozzle and pipe the filling onto one half of the biscuits, then sandwich together with the remaining biscuits.

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