Recipe: Custard Creams

What you need:


- 170g Vegan Butter

- 75g Cater Sugar

- 2 Tbsp Custard Powder

- 180g Plain Flour


Cream Filling:

- 60g Butter

- 125g Icing Sugar

- 2 Tbsp Custard Powder


- Preheat the oven to 180C.

- Add Butter, Custard Powder and Sugar in a bowl and cream with a folk until smooth.

- Then slowly add in the Flour, a small amount at a time, and mix the dough until it forms a ball.

- Place the dough on a floured surface and roll it out to about 1/2 thickness.

- Use any cookie shape cutter you wish and cut out your biscuits.

- Transfer them onto a lined baking tray.  

- Uncover your dough and divide into 5 equal pieces.

- Bake for 10 minutes until golden brown then allow to cool.  

- Whilst your biscuits are cooling make the filling by whisking together the Flour and slowly adding the Icing Sugar and Custard Powder into the mix. You need to make sure the consistency stays nice and thick for the filling.

- Once the biscuits are cooled, either spoon or pipe on the filling to one half of your biscuit sandwich.

- Place the top biscuit on your sandwich.

- Store in the fridge.


Feel free to share your creations on your socials and tag us @erpinghamhouse.

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