Homemade custard creams recipe

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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