The Timeless Custard Cream

Long before the rise of the HobNob, or even the illustrious Chocolate Digestive, the humble Custard Cream had won its place in the hearts of the Brits. Since Victorian times, this double-layered delight has graced tea time, dividing the country into those that would split them apart to get at the cream first and those that just pop them in whole.

The store bought versions are traditionally stamped with a decorative design, but home-made Custard Creams are equally delicious!

Here is the recipe:

Ingredients

• 6 oz butter
• 6 oz plain flour
• 2 oz icing sugar
• 2 oz custard powder

Method

1. Combine all the ingredients in a bowl. Roll into small balls and put on a lined tray
2. Using a non-stick surface or hard surface dusted with powdered sugar, squash each ball to the desired thickness. We used the bottom of a measuring cup.
3. Pre-heated the oven to 350ºF, bake until light golden. Let cool on a wire tray.
4. Mix 2 oz butter with enough icing sugar to make a stiff cream.
5. Sandwich the cream in between two biscuits and put the kettle on!