Giant Custard Cream

We’ve given this classic a giant makeover. The decoration takes some patience, but the final impact is so worth it.

Hands-on time 45min, plus chilling and cooling. Cooking time about 15min. Cuts into 12 FOR THE BISCUIT 225g unsalted butter, softened, plus extra to grease

100g caster sugar

1 medium egg, lightly beaten 350g plain flour, plus extra to dust 100g custard powder FOR THE FILLING 125g unsalted butter, softened 175g icing sugar, sifted 30g custard powder 1-2tbsp milk YOU WILL ALSO NEED Alphabet biscuit cutters, about 2.5cm tall, see GH Tip

1 For the biscuit, using a handheld electric whisk, beat the butter and sugar in a large bowl until pale and fluffy, about 5min. Add the egg and beat to combine. Sift in the flour and custard powder and mix to combine. Tip on to a work surface, shape into a rectangle, wrap in clingfilm and chill for 30min.

2 Divide dough into 3 portions, with

2 of them being slightly larger than the other. Roll out the 2 slightly larger portions on to sheets of baking parchment to 19 x 29cm rectangles, trimming edges to neaten (reserve the trimmings). Slide, on their baking parchment, on to 2 baking sheets.

3 Roll out the final smaller portion of dough and trimmings on baking parchment to 3mm thick and stamp out letters with biscuit cutters to spell ‘CUSTARD CREAM’. Arrange across the centre of one of the biscuit rectangles. Slice some thin strips and stick on to the decorated biscuit to create a double diamond around the letters.

4 Roll remaining (or as much as needed) dough into thin sausages and stick in swirls around the letters to resemble the decorations of a Custard Cream. Chill the decorated and plain rectangles on their baking sheets for 30min.

5 Preheat oven to 180°C (160°C fan) mark 4. Bake both biscuits for 15min, or until firm and sandy to touch. Remove from oven and neaten the biscuit edges with a sharp knife, if needed. Leave to cool on trays for 15min, then carefully invert undecorated base on to a wire rack. Slide decorated top on to

a wire rack. Leave to cool completely.

Meanwhile, make the filling. Using a handheld electric whisk, beat butter, icing sugar and custard powder until light and fluffy (start slowly and speed up). Add enough milk to soften the icing to an easily spread consistency.

Slide the biscuit base on to a large board. Spread over the filling and slide the decorated biscuit on top, lettering up, and press down lightly to stick. Serve whole, then slice. PER SERVING 461cals, 4g protein, 25g fat (16g saturates), 55g carbs (23g total sugars), 1g fibre TO STORE Keep in an airtight container (whole or sliced) at room temperature for up to 5 days.