Herdy's Custard Creams

Who doesn’t love a custard cream? They’re a tasty treat and the perfect accompaniment to a Herdy brew.

Treat yourself to some classic homemade Custard Cream Biscuits with Herdy’s easy-to-follow recipe. With a buttery biscuit and a scrumptious custard filling, these nostalgic treats will certainly make ewe smile.

Makes 9 sandwiches
Takes approximately 40 minutes (plus chilling time)
Rating, easy

Ingredients

175g room temperature butter
50g caster sugar
50g icing sugar
2 egg yolks (from large eggs)
1 tbsp milk
300g plain flour
Vanilla Butter Cream
2 tbsp custard powder

Method

Preheat your oven to 180°C (350°F) or gas mark 4. In a large mixing bowl, cream together the softened butter, caster sugar, and icing sugar until smooth and creamy, using a wooden spoon.
Gently incorporate the egg yolks and milk into the butter mixture until well combined.
Gradually sift in the flour to ensure a smooth dough, removing any lumps. If the mixture feels too stiff, add a couple more tablespoons of milk. Use your hands to combine the mixture into a dough and need for a couple of minutes. Wrap the dough in clingfilm and pop in the fridge for 30 minutes to allow it to firm up, this will help your biscuits keep their shape while baking.

4. Roll out the dough to approximately 7mm thick on a well-floured surface. Using your Herdy cookie cutter, cut out 18 biscuits. Place them on a baking tray lined with parchment paper, leaving space between each biscuit.

5. Bake in the preheated oven for 9-10 minutes, or until the edges of the biscuits turn lightly golden. Remove from the oven and allow to cool on a wire rack.

6. While the biscuits cool, prepare the custard cream filling. In a bowl, mix the softened buttercream with the custard powder until smooth and creamy.

7. Once your biscuits are fully cooled apply a generous spoonful of custard mixture to the center of one of your biscuits. Using the back of your spoon, smooth the mixture nearly covering the whole biscuit ( don’t forget Herdy’s ears). Use a second biscuit to sandwich the mixture and press down gently. Repeat until you have used up all your biscuits.

8. Allow your mixture to firm up for 30 minutes, this helps keep your custard creams held together. Finally, pop the kettle on, make a brew and enjoy a Herdy Custard Cream (or two).