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custard cream cookies on a wire rack, close up.
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4.45 from 18 votes

Homemade Custard Cream Cookies

Make these popular British-style custard cream cookies – a melt-in-your-mouth delight! Enjoy the creamy filling sandwiched between two delicious cookies with this easy recipe.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Cookies
Cuisine: English
Servings: 14 cookies
Calories: 200kcal
Author: Adina

Equipment

Ingredients

Cookies (Note 1):

  • 170 g unsalted butter room temperature, 6 oz/ ¾ cup
  • 50 g fine sugar 1.7 oz/ ½ cup
  • 1 teaspoon pure vanilla extract
  • 170 g all-purpose flour 6 oz/ 1 ⅓ cups
  • 50 g custard powder 1.7 oz/ ½ cup, Note 2
  • ¼ teaspoon baking soda

Filling:

  • 50 g unsalted butter room temperature, 1.7 oz/ ¼ cup
  • 75 g icing sugar 2.5 oz/ ¾ cup
  • 2 tablespoons custard powder
  • ½ teaspoon vanilla extract

Instructions

  • Preheat the oven to 180°C/ 350°F. Line two baking sheets with parchment paper.
  • Cream the soft butter and sugar; this should take about 3 minutes. Add vanilla essence and stir again.
    170 g unsalted butter/ ¾ cup +50 g fine sugar / ½ cup + 1 teaspoon pure vanilla extract
  • Dry ingredients: In another bowl, mix flour, custard powder, and baking soda. Sift this mixture over the creamed butter and mix well again.
    170 g all-purpose flour / 1 ⅓ cups +50 g custard powder / ½ cup + ¼ teaspoon baking soda
  • Form about 28 walnut-sized balls. Place them on the baking sheets, leaving a little room between them, as they will expand in the oven. Score a pattern on the cookies using a fork. Press once horizontally, then once vertically.
  • Bake the cookie sheets, one after another, for about 15-16 minutes or until just very slightly golden (Note 3).
  • Cool: Leave the custard creams on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.

Filling:

  • Beat the soft butter until creamy. Slowly add the icing sugar and custard powder while beating continuously. Add the vanilla and beat until light and fluffy.
    50 g unsalted butter/ ¼ cup + 75 g icing sugar / ¾ cup + 2 tablespoons custard powder + ½ teaspoon vanilla extract
  • Spoon or pipe the filling on the inner side of half of the cookies. Cover each cookie with another cookie and press lightly.

Notes

  1. Measurements: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
  2. Custard powder: I use Bird's Custard Powder.
  3. Oven: You can bake two sheets of cookies simultaneously in a fan oven (preheated at 160°C/ 320°F)

Nutrition

Serving: 1custard cream | Calories: 200kcal | Carbohydrates: 19g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 30mg | Sugar: 9g