Biscuit Tin , Cream

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Custard creams are a great recipe for kids to help with. There are a lot of easy steps that even young children or toddlers can get involved with. Cream together the butter, icing sugar, custard powder, vanilla and milk. Beat until smooth, pale and the consistency of spreadable butter. Note: You can easily do this by hand using your fingertips to rub the butter into the flour mixture. Step One: Fit an electric mixer with the paddle attachment and sift the flour, baking powder, custard powder and icing sugar into the bowl. Mix to combine then add in the cubed butter and mix until the ingredients look like fine sand. These biscuits will keep in an air tight container for 3-5 days. If you want to keep them for longer, you can freeze them, either before you’ve added the icing, or after. Wrap them individually in cling film / glad wrap and pop them in a freezer bag. Once frozen, they’ll keep for a few months.

Bake the biscuits in the oven for around 12 minutes. They’re ready when they have started to turn a little golden brown at the edges.

Roll small pieces of dough (the size of a walnut or teaspoon’s worth) into round balls. Place on your prepared baking trays, leaving space between them for spreading. I find it works best if I give the kids the right amount of dough, and they roll it, otherwise the biscuits all end up different sizes. Icing Sugar (Confectioner's Sugar - US): Used for its very fine texture and because it dissolves without leaving any grain. Melt in the mouth Custard Creams perfect with an afternoon cuppa. These delicious homemade biscuits are so simple to bake you'll never want to buy shop-bought ones again!

Custard Creams can be easily shaped by hand. Follow the simple steps below for delicious bite-sized biscuits. Now, add the vanilla. If your kids are still quite young, you might need to hold the spoon while they pour in the vanilla or vice versa. Older children should be able to do this themselves. Get your kids to measure out the flour and custard powder and add them to your mixing bowl. Mix it all in, so it comes together nicely in a ball of biscuit dough. With this classic recipe, I'll show you how to shape the Custard Creams in two ways. You can either roll the biscuit dough into small balls and flatten them with a fork before baking - or, learn how to use a Custard Cream biscuit cutter to shape and print the biscuits with the classic Custard Cream pattern. You'll love this recipe because: Authentic looking Custard Creams are wonderful but if you don't have the biscuit cutters it doesn't mean you have to miss out!Follow Steps One to Three above: To shape the Custard Creams break off walnut-sized pieces from the dough and roll each piece into a ball. Using the k-paddle of your mixer, a hand held mixer or wooden spoons, beat the butter and sugar until it is nice and smooth.

Fit an electric mixer with the paddle attachment and sift the flour, baking powder, custard powder and icing sugar into the bowl. Mix to combine then add in the cubed butter and mix until the ingredients look like fine sand. Kids can also help sandwich two biscuits together with the cream icing filling. It’s a fun job, that even if your children haven’t helped make the biscuits, can do. How do you store custard creams? Measure the icing sugar, butter, custard powder and vanilla extract out and add them to a mixing bowl or free-standing mixer. Add a splash of milk.Homemade British classic Custard Creams are a million times better than anything you can buy in the shops. They are so light with an incredible texture that really does melt in your mouth. Step One: Make the filling by creaming together the butter, icing sugar, custard powder, vanilla and milk. Beat until smooth and pale - when it's ready it should be the consistency of spreadable butter. Step Two: Using a palette knife or butter knife spread over a layer of buttercream onto half the biscuits. Next, pair up the biscuits with another half that is roughly the same size and shape (as they will vary slightly). Sandwich the two halves together gently. Top Tips