The custard cream biscuit has been given a giant make-over.
The decoration takes some patience, but we promise it is worth it and will impress everyone and there will be more than enough of the classic biscuit to share!
Don't forget to allow time for chilling and cooling!
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For the biscuit
- 300 g unsalted butter, softened, plus extra to grease
- 150 g caster sugar
- 2 medium eggs, lightly beaten
- 550 g plain flour, plus extra to dust
- 150 g custard powder
For the filling
- 175 g unsalted butter, softened
- 250 g icing sugar
- 40 g custard powder
- Step 1Grease and line two 23 x 33cm (9 x 13in) shallow baking trays with baking parchment. Beat the butter and caster sugar in a large bowl with an electric handheld whisk, until pale and fluffy. Add the eggs and beat again until just combined. Sift in the flour and custard powder and mix with a wooden spoon. Bring together and shape into a disc with your hands, wrap in cling film and chill for 30min.
- Step 2Divide chilled dough equally in half and roll each half on a lightly floured surface to a large rectangle 5mm (1/4in) thick and slightly larger than the trays. Transfer to the prepared trays and trim to fit, reserving trimmings for decoration. Chill until needed.
- Step 3Roll 3/4 of the trimmings into thin strands of varying lengths, set aside. Roll out the remaining 1/4 trimmings to 5mm (1/4in) thick and stamp out letters spelling ‘CUSTARD CREAM’, with biscuit cutters. Remove one tray from fridge and arrange the letters in the middle, then use the strands to decorate the biscuit to look like the swirls and lines on a Custard Cream. Chill while you preheat oven to 200°C (fan 180°C) mark 6.
- Step 4Bake both trays for around 15min, or until firm and sandy to touch. Remove from oven and neaten the biscuit edges with a sharp knife. Leave to cool in the trays for 15min, then carefully invert on to cooling racks, peel off baking parchment and leave to cool completely.
- Step 5Meanwhile, make the filling. In a large mixing bowl, beat butter, icing sugar and custard powder with a handheld electric whisk until light and fluffy.
- Step 6Transfer the plain biscuit to a large board, top facing down. Spread the filling evenly all over and arrange the decorated biscuit on top, with the lettering facing upwards. Serve whole, then slice.
Per Serving:
- Calories: 332
- Protein: 3g
- Total fat: 17g
- Saturates: 11g
- Carbs: 41g
- Total sugars: 17g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
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