50gcustard powder1.7 oz/ ½ cup, for instance Bird's Custard Powder
50gunsalted butter1.7 oz/ ¼ cup, room temperature
75icing sugar2.6 oz/ ¾ cup
½teaspoonpure 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.