Custard creams

MY kids love these and can never wait until I’m finished making them to dig in and eat them, so I double this batch to make them last a little longer.

YOU WILL NEED

■ 100g of butter

■ 50g of sugar

■ 100g of plain flour, plus extra for rolling out

■ 25g of custard powder

■ 25g of cornflour

For the custard cream filling:

■ 150g of icing sugar

■ 45g of butter

■ 20g of custard powder

■ 3 tsp of milk

To make the biscuits, beat the butter and sugar together until light and fluffy – this can be done either with an electric mixer or in a bowl with a wooden spoon. Sift the flour, custard powder and cornflour into the bowl and mix until thoroughly combined and smooth.

Wrap the dough in plastic wrap and chill in the fridge for 20 minutes. Meanwhile, preheat the oven to 170C.

Dust the work surface with a small amount of flour and roll the dough out to a thickness of 3-4mm.

Here you can roll into balls and flatten with a fork (I do this and the kids do the fork part) or you can be very precise and make them quite ‘dainty’ by using a cutter. Stamp out biscuits and place them onto a lined baking tray. Gather any dough offcuts into a ball, then re-roll and stamp out more biscuits if you are doing the stamping process.

Pop the baking tray into the fridge to chill for 10 minutes.

Bake in the preheated oven for 10-12 minutes until the biscuits are pale golden and firm. Leave to cool on the baking tray for a couple of minutes, then transfer the biscuits to a wire rack until cold.

To make the filling, mix all the ingredients together until smooth. Place onto one half of the biscuits, either with a knife or piping bag, then sandwich together with the remaining biscuits.