Giant Custard Cream Biscuits Gift Set - Custard Creams Christmas Biscuit Tin Gifts - Family Biscuits Box with Luxury Custard Cream Biscuits - Novelty British Gifts for Men and Women, Hamper Tins 300g

Product Information

Caster Sugar – lots of recipes call for brown sugar to give a more caramelised flavour. I go with caster sugar when biscuits are star of the bake but you can use any sugar and the recipe will work fine.

Homemade Custard Cream Biscuits - Amy Treasure Homemade Custard Cream Biscuits - Amy Treasure

Jump to Recipe Custard creams Custard creams are a classic biscuit in the UK. They’re a delicious crumbly biscuit sandwiched with custard flavoured buttercream icing, and this easy recipe means you can make them at home. 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. 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!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. Transfer the blondie batter to the sqaure baking tin. Smooth the top with a spatula and press the remaining Custard Creams into the top of the batter. Yes! As this cheesecake needs at least 2 hours in the fridge to set, it's a great one to make ahead. I love making desserts like this that are waiting in the fridge until you're ready to serve so you can concentrate on dinner and not have to worry about making dessert at the same time! Like most sweet treats, this recipe contains too much sugar to be considered keto-friendly. Is this cheesecake recipe healthy?

Custard creams - Cooking with my kids Custard creams - Cooking with my kids

First, make sure to get a fine even crumb when breaking up your biscuits. If there are any big lumps left, this will create weak points in the base. It's also key when making the base to warm the broken biscuits in the microwave, and use hot water to mix the pieces together. This melts the cream filling and moistens the biscuit crumb just enough to help hold everything together. As this cheesecake contains fresh dairy products, it needs to be kept in the fridge to stop it from going off. 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: If you don't have white chocolate, you could use milk chocolate instead, though obviously, this will make your cheesecake a pale chocolate colour, rather than vanilla white. How should I store this 3 ingredient cheesecake?

Top Tips

When it comes to mixing the cream cheese and melted white chocolate together, make sure the chocolate has cooled down to room temperature. If you have a probe thermometer, it should be below 20C. Any warmer than this and the chocolate will start to cook the cream cheese, melting it and potentially causing it to split. 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. With only 3 ingredients to play around with you can change the flavours of this cheesecake by making simple switches.