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Strawberry custard creams

Strawberry custard creams
  • Serves icon Makes about 24 sandwiched biscuits
  • Time icon Hands-on time 25 min, plus cooling

Bake a strawberry version of classic custard creams. Crisp vanilla biscuits are filled with jam and a delicious strawberry and custard buttercream.

Love a retro biscuit? Try your hand at our DIY iced party ring biscuits.

 

Nutrition: per serving

Calories
266kcals
Fat
13.1g (8.2g saturated)
Protein
1.6g
Carbohydrates
35.2g (18.3g sugars)
Fibre
0.6g
Salt
0.1g
Calories
266kcals
Fat
13.1g (8.2g saturated)
Protein
1.6g
Carbohydrates
35.2g (18.3g sugars)
Fibre
0.6g
Salt
0.1g

Ingredients

  • 225g unsalted butter, softened
  • 115g golden caster sugar
  • 2 tsp vanilla extract
  • 340g plain flour
  • 125g custard powder (we used Bird’s)
  • 1-2 tbsp whole milk

For the filling

  • 300g icing sugar, sifted
  • 150g unsalted butter, softened
  • 2 tbsp custard powder
  • 20g freeze-dried strawberries (from larger supermarkets), finely crushed
  • 2 tsp vanilla bean paste/extract
  • 3-4 tbsp strawberry jam (preferably smooth)

You’ll also need

  • Electric mixer
  • Compostable baking paper
  • 6cm cookie cutter (fluted or plain)
  • 2-3 large baking sheets lined with compostable baking paper

Useful to have

  • Piping bag fitted with a 1.5cm nozzle

Method

  1. Heat the oven to 150°C fan/gas 3½. Put the softened butter and golden caster sugar in a large bowl, then beat with an electric mixer until pale and fluffy. Add the vanilla, flour, custard powder, a pinch of salt and just enough milk for the mixture to come together into a soft dough. Turn out the dough onto a large sheet of compostable baking paper and bring together with your hands. Put another sheet of baking paper on top, then roll out to an even thickness of 5mm. Put the dough in the fridge for 30 minutes to firm up (see Make Ahead).
  2. Put all the filling ingredients except the jam in a large bowl and beat with an electric mixer until pale and fluffy. Cover and set aside until ready to use.
  3. When the biscuit dough is firm, peel off one piece of baking paper, then lightly flour the cookie cutter and stamp out as many biscuits as you can. Put on prepared baking trays spaced 2cm apart and bake for 10-15 minutes until firm but still quite pale. Transfer to a cooling rack and allow to cool completely.
  4. Pipe or spread half the biscuits with a generous ring of filling, leaving a little hollow in the middle. Spoon some jam into the hollow, then sandwich together with the rest of the biscuits.

delicious. tips

  1. Easy swaps: Swap the berry filling for caramel, chocolate spread or peanut butter.

    Don’t waste it: Bake any off-cuts of biscuit dough to enjoy as a baker’s treat.

  2. You can make the biscuit dough well in advance. Wrap the dough, then chill for 1-2 days or freeze for up to 6 months – or open freeze the unbaked biscuits on a tray for 1-2 hours, then pack into freezer bags. Cook from frozen, adding 2-3 minutes to the baking time. Once baked, cooled and assembled, the biscuits will keep in an airtight container somewhere cool for several days.

Recipe By

Jen Bedloe and Jess Meyer

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