Homemade Custard Creams: these British classics are even better when they’re homemade. The most perfect accompliment to a cup of tea.
Homemade custard creams are the perfect vanilla a sandwich cookies. If you’re not familiar with the English classic cookie -the custard cream, you’re missing out. I spent a year in England, long ago, and I became a fan of the humble, store bought custard cream along side my cups of tea.
I spotted this recipe in Nigella Lawson’s cookbook “Feast”. I love Nigella’s approach to food and cooking and eating. The pictures and meals she puts in the cookbook are lovely, but I confess that I’ve rarely actually tried any of her recipes, mostly because they’re in British measurements. These ones looked so good, I thought it was worth the extra effort, and I’ve converted the measurements to cups for you so it will be easy for you to try.
The recipe calls for the dough to be made in a food processor, and it’s more like a pastry dough, with the butter cut in, rather than creamed with sugar like a traditional cookie dough. It makes a nice, tender cookie, with a nice flaky texture, which goes so well with the buttery, sweet, cream filling. They’re not too sweet, just right with a cup of tea. Enjoy!
For the Cookies
For the Custard Cream Filling
Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 91mgCarbohydrates: 16gFiber: 0gSugar: 7gProtein: 2g
As with most things in life, the homemade version is way better than the store bought ones, and worth the extra effort. Enjoy!
You might also like our Chocolate Chip Shortbread Cookies recipe here.
Also check out our Jam Jam Cookies recipe here.
You might also enjoy our Toblerone Shortbread with Browned Flour recipe here.