Who doesn’t love a retro biscuit like a custard cream, reminds me of my childhood when there wasn’t the vast array of biscuit aisles in the supermarkets that there are now. Staples in our house were custard creams, bourbon biscuits, and of course digestives.  The mighty custard creams made its appearance  on special occasions.  Oh how lucky we were, and the packet did not last too long with 5 kids.

Now for the good bit, after wading through lots of custard cream recipes in books and online i have found the very one which meets my very exacting standards…..just the right melt in your mouth consistency, the right bit of crunch, the exact amount of vanilla buttercream inside and wedged together makes your mouth water like never before….

So the recipe, simple and delightful, all the stuff you can easily get your hands on.

Custard Creams

6 oz plain flour

2 oz custard powder

1/4 tsp bicarbonate of soda

6 oz soft butter / stork block

2 oz icing sugar..

So how do you make these gorgeous little melt in your mouth bikkies.  now you can follow the recipe method below or pop over to the link and watch me do them, bake along or save some tips for doing them later, whatever you wont regret it.

Pubblicato da The Cake Emporium su Mercoledì 22 aprile 2020


  • preheat oven to 175 c
  • prepare 2 flat tins (grease / line)
  • sift flour, custard powder and bicarb together, set aside
  • cream the butter ad icing sugar together util pale, light and creamy with an electric hand mixer
  • add half the flour mix to the butter mix and mix with electric mix until it is incorporated.
  • add the rest of the flour mixture to the bowl and mix i to form a soft and pliable dough.
  • spoon out teaspoon sized portions into your had and roll into a ball, should be about the size of a walnut (mine started as walnuts and then went up in size lol !!).
  • place spaced apart onto your prepared tins util all the mixture is used.
  • with a fork press down on the tops lightly to form a pattern.
  • place in the oven for approx 15 – 20 mins until golden brown.
  • remove from tray to a wire rack once baked, and allow to cool.

Hard work done, now you can sandwich together with a splodge of buttercream, or eat them on their own, whatever you decide they are yummy, melt in your mouth and remind me of my younger days.

Go on you know you want to !!

Áine xx