Strawberry custard creams
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Easy - June 2021
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Makes about 24 sandwiched biscuits -
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.
- Calories
- 266kcals
- Fat
- 13.1g (8.2g saturated)
- Protein
- 1.6g
- Carbohydrates
- 35.2g (18.3g sugars)
- Fibre
- 0.6g
- Salt
- 0.1g
delicious. tips
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.
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.