Pimp That Snack

King of Custard Creams

by Heather Lindsay 8 photos Rated 88% 85 votes when voting closed

Biscuits
525g Plain Flour
9 tbsp Birds Custard Powder
3 tsp Baking Powder
150 g Unsalted Butter
150 g Vegetable Shortening
9 tbsp Caster Sugar
3 Egg
3 tbsp Milk

Icing sugar, plain flour, Trex, custard powder, eggs and two packs of custard creams

  • Preheat oven to Gas Mark 4/180c
  • Cream butter, shortening and sugar
  • Beat the eggs and milk together, and add to butter mix.
  • Add flour, custard powder and baking powder.

Pale crumbly biscuit dough brought together with a wooden spoon in a big blue bowl

  • Form the dough into a ball and press down into a fat disc, wrap in cling film and rest in the fridge for 20 minutes.

Two large bagged slabs of yellow custard cream dough chilling on a fridge shelf

  • Separate dough in half, and make large biscuit shapes.

Raw dough slab with the custard cream border pattern tooled in, normal biscuit behind for scale

Two baked giant custard creams on the worktop, embossed CUSTARD CREAM and NICHOLAS 25 BEADLE

Custard
3 tbsp Birds Custard Powder
300g Icing Sugar
150g Soft Unsalted Butter
3 tsp Boiling Water

Mix custard powder and icing sugar.
Add butter and mix til smooth.
Gradually add water.

Buttercream filling spread over one giant biscuit slab, the embossed top layer waiting alongside

Side view of the assembled giant custard cream sandwich, a normal one propped in front

A young man holds the finished giant custard cream in its foil tray, knife ready

More like this