Go Back
+ servings
several custard cream biscuits being sandwiched together

Custard Creams Recipe

An easy custard creams recipe, the famous melt-in-your-mouth British double cookies filled with custard cream.
Course Cookies
Cuisine English
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 14
Calories 200kcal
Author Adina


  • Cookies:
  • 170 g unsalted butter 6 oz/ ¾ cup, room temperature
  • 50 g sugar 1.7 oz/ ½ cup
  • 1 teaspoon pure vanilla extract
  • 170 g all-purpose flour 6 oz/ 1 1/3 cups
  • 50 g custard powder 1.7 oz/ ½ cup, for instance Bird's Custard Powder
  • ¼ teaspoon baking soda
  • Filling:
  • 50 g unsalted butter 1.7 oz/ ¼ cup, room temperature
  • 75 icing sugar 2.6 oz/ ¾ cup
  • 2 tablespoons custard powder
  • ½ teaspoon pure vanilla extract



  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line two baking trays with baking paper.
  • Cream the soft butter and the icing sugar together, taking about 3 minutes. Next, add vanilla essence and stir again.
  • Mix: In another bowl, mix the flour, custard powder, and baking soda. Sift this mixture over the creamed butter and mix well again.
  • Form about 28 walnut-sized balls. Place them on the baking trays leaving a little room in between, as they will expand while in the oven.
  • Score a pattern on the cookies using a fork. Press once horizontally, then once vertically.
  • Bake the trays with the cookies, one after another, for about 15-16 minutes or until just very slightly golden. Remove from the oven, leave on the tray for about 5 minutes, and then transfer to a wire rack to cool completely.


  • Beat the soft butter until creamy. Slowly add the icing sugar while beating continuously. Add the vanilla and beat until light and fluffy.
  • Fill cookies: Spoon or pipe the filling on the inner side of half of the cookies. Cover each cookie with another cookie and press lightly (Note 2).
  • Store: The custard creams keep in an airtight container for about one week.


  1. A digital kitchen scale will give you the most precise measure ensuring the best bake possible.
  2. It is best to use a piping bag to get the buttercream onto the cookies. Using a teaspoon works as well, but piping is faster and nicer.


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