Custard Cream Biscuits

Custard Cream Biscuits

The humble custard cream biscuit. So simple, so utterly scrumptious. And not as hard to make as you might have thought. Most importantly, I really do think these custard cream biscuits are so much nicer than store bought!

And, by the by, these biscuits are pretty hard to come by if you’re not in the UK. In other words, if you live anywhere outside the UK, and you know a Brit, make and gift these to them and they will love you forever! 😉

Custard Cream Biscuits

Custard powder, one of the key ingredients in this recipe, is readily available at all stores here in the UK. Finding it in other countries may be trickier, so do check out your local British store or online on places like Amazon.

Now, custard is one of my favourite accompaniments to cakes and crumbles. However, do you know the history behind it? Allow me to share!

Custard powder was invented by an awesome guy called Alfred Bird way back in 1837. He created it for his wife, who was allergic to eggs. If you didn’t know, eggs are a key ingredient in making custard from scratch. In short, he created custard powder just so his wife could also enjoy custard like everyone else. How adorable is that?!

All together now: Aaaaaaaaaawwwww!! ❤️

Now that’s love! 😍

And using it to make these divine custard cream biscuits, it honestly couldn’t be easier. Or tastier. 🤤

Custard Cream Biscuits

Much like my chocolate dipped shortbread, this recipe comes together really quickly. There is no chilling time needed so it’s a speedy one to put together. Just mix, bake, fill and eat. Simples!

I hope these beautiful custard cream biscuits will make you and someone in your life very happy 🥰

Thanks for joining me today, as always, friends.

Happy baking!


Custard Cream Biscuits

5 from 1 vote
Recipe by Andrea Jones Course: Biscuits, SnacksDifficulty: Easy


Prep time


Cooking time


Total time



Delicious little crumbly biscuits of British joy!


  • For the biscuits
  • 170 g (¾ cup) unsalted butter, at room temperature

  • 80 g (¼ cup + 2 tbsp) caster sugar

  • 170 g (1 cups + 1 tbsp) plain (all purpose) flour

  • 60 g (½ cup) custard powder (see notes)

  • 1/2 tsp baking powder

  • For the filling
  • 60 g (¼ cup) unsalted butter, at room temperature

  • 120 g (¾ cup + 1 tbsp) icing (powdered) sugar

  • a few drops of vanilla extract


  • Preheat your oven to 160C/320F. Line a baking sheet with baking paper and set aside.
  • In a large bowl, soften your butter slightly, then add in sugar and cream together for 4-5 minutes until pale and slightly fluffy. Sift in the flour, custard powder and baking powder and mix well to combine.
  • Shape your biscuit dough into balls about the size of a walnut and place on your prepared baking sheet, spacing a couple of inches apart. You can press a fork or a wire rack into the top of your biscuits to create a crisscross pattern, or just flatten slightly and leave plain if you prefer.
  • Bake your biscuits in your preheated oven for about 10-12 minutes until the edges are just beginning to brown slightly. Remove from the oven and transfer to a cooling rack to cool completely before you sandwich them together.
  • Once your biscuits are out of the oven and cooling, make your filling. Place your butter in a large bowl and soften before adding in your icing sugar and mixing completely. Add a few drops of vanilla for flavour and to bring it together to form an icing. Beat on high for a few minutes to make a beautiful lighter filling or leave just mixed if you prefer a creamier, denser filling.
  • Once your biscuits are cool, use your filling to sandwich two of them together. I make my filling into little balls and then squeeze between two biscuits. I find this way gives the most even spread of filling and is the least messy!

Recipe Video


  • This is readily available in shops around the UK. If you live in another country, do check out your local British store or shop on amazon.
  • You can adjust the size of your biscuits if you wish, but don’t forget to also modify the baking time!
  • The biscuits will be a little soft when just out of the oven, but will firm up quickly as they cool.

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