Strawberry Custard Creams Recipe 

Perfect in our EK4245GUNMETALCosmo Stand Mixer 

Ingredients

For the biscuits
220g of soft unsalted butter
100g of caster sugar
300g of plain flour
100g of custard powder
30g of corn starch
2 tbsp of whole milk

For the filling 
325g of icing sugar
150g of unsalted butter
5 strawberries, chopped into small pieces
2 tsp of vanilla essence
100g of strawberry jam  

Method 

Step 1: Beat the butter, sugar and vanilla essence together on high speed in the stand mixer. 
Step 2: Add the milk and dry ingredients and mix until a smooth dough forms. 
Step 3: Roll the dough to a thickness of around a £1 coin and use a cookie cutter to cut out 24 biscuits. 
Step 4: Place them evenly spaced on a baking tray and chill in the fridge whilst you preheat your oven to 150 degrees. 
Step 5: Bake for 12-15 minutes. 
Step 6: Meanwhile use a hand mixer to beat the butter, sugar and jam together and then fold in your chopped strawberries. 
Step 7: Once the biscuits have cooled, pipe a circle of buttercream around the edge of the biscuit and add a dollop of jam to the centre, sandwich another biscuit on top.