Strawberry Custard Creams

The classic biscuit with a strawberry twist                                                


200g unsalted butter, softened
100g golden caster sugar
2 tsp vanilla extract
350g plain flour
130g custard powder
3 tbsp whole milk
Pinch of kosher salt

For the filling

300g icing sugar, sifted
150g unsalted butter, softened
2 tbsp custard powder
30g freeze-dried strawberries, finely crushed
1 tbsp whole milk
2 tsp vanilla extract
4 tbsp strawberry jam



Step 1: Preheat the oven to 150°C fan/gas 3½. Place the softened butter and caster sugar in the Stand Mixer mixing bowl and whisk until thick and fluffy. Add the vanilla, flour, custard powder, salt, and milk to the mixture. Whisk until the texture forms a soft dough.
Step 2: Place the dough onto a sheet of baking parchment and knead together using your hands. Place another sheet of baking parchment on top, then roll out to an even thickness of 4mm. Allow the dough to set in the fridge for 30 minutes.
Step 3: Meanwhile, prepare the filling. Using the Stand Mixer, beat the remaining ingredients except the jam until soft, creamy, and spreadable. Cover and set aside until ready to ensemble.
Step 4: Using a cookie cutter, stamp out as many biscuits as the dough will allow. Place the biscuit dough on the prepared baking trays spaced 1-2cm apart.
Step 5: Bake for 12 to 15 minutes until the biscuits start to brown slightly. Leave to cool on a cooling rack.
Step 6: Generously spread half of the biscuits with the filling, leaving a small hollow in the middle to fill with the strawberry jam. Carefully sandwich together with the remaining biscuits, ensuring they stick together.