Cream together the butter, icing sugar, custard powder, vanilla and milk. Beat until smooth, pale and the consistency of spreadable butter. 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. 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. The Custard Cream Biscuit Tin is the ideal gift for that someone that loves a biccy with their hourly cuppa. The tin itself looks like a giant Custard Cream, and is reusable. Authentic looking Custard Creams are wonderful but if you don't have the biscuit cutters it doesn't mean you have to miss out!

Preheat your oven to 180C / 160C Fan / 350F and line 2-3 baking trays with baking or parchment paper. Cream the butter and sugarIcing Sugar (Confectioner's Sugar - US): Used for its very fine texture and because it dissolves without leaving any grain.

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. Custard creams are one of the UK’s most popular biscuits. A buttery, vanilla flavoured biscuit sandwiched together with a custard flavoured buttercream. They’ve been around for over one hundred years, and are easy to find in any supermarket.

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Leave to completely cool before spreading the buttercream and sandwiching the biscuits together otherwise they might break.

The traditional biscuit has an elaborate design printed on them. It’s possible to find biscuit presses to make these but our version is much simpler, although still delicious. How can kids help to make custard creams? 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? Using a hand held mixer or the k-paddle of your free-standing mixer, mix the icing together. Start very slowly and put a clean tea towel over the top if you can, to stop it getting too messy. Once the icing sugar has mixed in, you can turn the speed up and leave it mixing for a few minutes until it is nice and fluffy. There is something very satisfying about mastering a classic biscuit recipe like the beloved Custard Cream. Once you know how easy it is to make one of the nation's favourite biscuits at home you can whip up a batch (or two) and keep them stashed in your biscuit tin. British classicMy family obviously know how much I love biscuits AND baking so it was the perfect present. I'm impressed with the cutters, they printed really well and made the biscuits look very authentic. 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. Custard Creams can be easily shaped by hand. Follow the simple steps below for delicious bite-sized biscuits. 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. Follow the steps below to learn how to cut and shape the Custard Cream dough, use the step by step photos and video in the recipe card to help you.

Pour in the milk and vanilla and bring together into a dough. Remove the bowl from the mixer and knead the dough gently in the bowl with your hands. Flatten the dough into a disc but take care not to overwork it. Cover the dough with clingfilm and put it in the fridge to chill for one hour. Get your kids to measure out the sugar and butter and add them to a large mixing bowl or free-standing mixer. The butter needs to be soft so that it mixes in so if yours isn’t cut it into a few pieces and pop it in the microwave for 10 seconds or so, until it has softened (but not long enough to melt it). Mix the egg white and vanilla into your creamed butter/sugar mixture. Add the flour and custard powderFit 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. When all the egg white or as much of it as possible has been removed from the yolk, tip the egg yolk into your mixing bowl. 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. 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.