Custard cream biscuits are crisp, buttery sandwich cookies filled with a smooth vanilla custard-buttercream, inspired by the familiar British biscuit-shop treat. Custard powder gives the cookies their pale golden color and characteristic mellow flavor, while a short chill helps them bake neatly and hold their shape.

Ingredients

1 cup (225 g) unsalted butter, softened but not greasy, divided into ¾ cup (170 g) for the biscuits and ¼ cup (55 g) for the filling
½ cup (60 g) confectioners’ sugar
1½ cups (190 g) all-purpose flour, plus a little for rolling
½ cup (60 g) custard powder, divided into ⅓ cup (40 g) for the biscuits and 3 tablespoons (20 g) for the filling
¼ teaspoon fine salt
1 teaspoon vanilla extract, divided into ½ teaspoon for the biscuits and ½ teaspoon for the filling
1 tablespoon (15 ml) milk, plus 1–2 teaspoons (5–10 ml) more as needed for the filling
1 cup (120 g) confectioners’ sugar, for the filling

Instructions

Make the dough. In a mixing bowl, beat ¾ cup (170 g) softened butter with ½ cup (60 g) confectioners’ sugar until creamy and smooth, about 2 minutes. Beat in ½ teaspoon vanilla and 1 tablespoon (15 ml) milk. In a separate bowl, whisk together the flour, ⅓ cup (40 g) custard powder, and salt. Add the dry mixture to the butter in two additions, mixing on low just until a soft dough forms. Stop as soon as no dry flour remains; overmixing can make the biscuits firm.
Chill the dough. Divide the dough in half and shape each half into a flat disk. Wrap and refrigerate for 20 minutes. Chilling firms the butter, making the dough easier to roll and helping the cut biscuits keep their edges in the oven.
Heat the oven and prepare trays. Set a rack in the center of the oven and heat it to 350°F (175°C). Line two baking sheets with parchment paper. If you have only one sheet, bake in batches and let it cool completely between batches.
Roll and cut. Lightly flour the work surface and rolling pin. Roll one disk to about ⅛ inch (3 mm) thick, lifting and turning the dough occasionally so it does not stick. Cut into 2-inch (5 cm) rounds or rectangles. Gather scraps gently, reroll once, and cut more biscuits. Transfer them to the lined sheets with about 1 inch (2.5 cm) between each. Repeat with the second disk. For a traditional look, make shallow impressions with a fork or a patterned cutter without piercing through.
Bake and cool. Bake one sheet at a time for 10–12 minutes, until the edges are just beginning to turn pale golden; the centers should remain light. Rotate the sheet once if your oven browns unevenly. Leave the biscuits on the tray for 5 minutes, then move them carefully to a wire rack and cool completely, about 20 minutes. Warm biscuits can melt the filling.
Make the filling. Beat the remaining ¼ cup (55 g) butter until smooth. Add 1 cup (120 g) confectioners’ sugar and the remaining 3 tablespoons (20 g) custard powder, then mix on low to avoid a cloud of sugar. Beat in the remaining ½ teaspoon vanilla and 1 teaspoon milk. Add more milk a few drops at a time until the filling is thick, smooth, and spreadable; it should hold a soft peak rather than run.
Sandwich the biscuits. Turn half the cooled biscuits flat-side up. Spread or pipe about 1 teaspoon of filling onto each, leaving a narrow border. Top with the remaining biscuits and press gently until the filling reaches near the edges. Let the filling firm for 15 minutes before serving.

Tips

Use the right custard powder. Choose an unsweetened or standard starch-based custard powder intended to be cooked into custard, not a ready-made dessert mix. It adds flavor and color; brands vary, so the finished shade may differ.
Measure flour carefully. Weighing gives the most reliable texture. If using cups, spoon flour into the cup and level it rather than packing it down, which can make the dough dry and crumbly.
Adjust a difficult dough gently. If it cracks while rolling, let it sit at room temperature for 5 minutes or knead it briefly between your hands. If it becomes sticky, chill it for another 10 minutes instead of adding lots of extra flour.
Keep the filling thick. Add milk in small increments. A loose filling squeezes out when the biscuits are stacked; if yours gets too soft, refrigerate it for 10 minutes before assembling.

Serving Suggestions

Serve the biscuits at room temperature with tea, coffee, or a glass of milk. Arrange them on a plate with other plain biscuits for an afternoon snack, or offer them as a simple dessert after a meal. Their sweet, vanilla-forward filling pairs especially well with unsweetened drinks. For tidy portions, allow the filling to set before stacking or packing the biscuits.

Variations

For a citrus note, add ½ teaspoon finely grated lemon or orange zest to the filling. For chocolate custard cream biscuits, replace 1 tablespoon (8 g) of the biscuit flour with unsweetened cocoa powder; expect a slightly deeper, less buttery flavor. You can also use a small pinch of almond extract in place of some of the vanilla, but keep it modest because almond extract is strong.

If custard powder is unavailable, use ⅓ cup (40 g) cornstarch in the biscuits and 3 tablespoons (24 g) in the filling, plus ½ teaspoon vanilla custard flavoring or extra vanilla. The biscuits will still be tender but will lack custard powder’s distinctive flavor and yellow tint. Avoid substituting instant pudding mix without adjusting the sugar, as it is usually sweetened and may make the dough too soft.

Storage and Reheating

Because the filling contains butter and milk, refrigerate assembled biscuits in an airtight container within 2 hours. They keep well for about 5 days refrigerated, though they may soften slightly over time. Let them stand at room temperature for 15–20 minutes before serving so the filling is not too firm. These biscuits are not meant to be reheated.

For a crisper texture, store the unfilled biscuits in an airtight container at cool room temperature for up to 5 days, and keep the filling covered in the refrigerator for up to 5 days; assemble shortly before serving. Freeze unfilled biscuits in a sealed freezer-safe container for up to 2 months and thaw at room temperature. Avoid freezing assembled biscuits if you want the filling to remain smooth.

Frequently Asked Questions

What is custard powder?
It is a flavored, usually starch-based powder used to make custard when mixed with milk and heated. In these biscuits it is used dry, bringing a gentle custard flavor and color to both the cookie and filling. It is not the same as plain cornstarch, although cornstarch can serve as a texture substitute.

Can I make the dough ahead?
Yes. Wrap the dough disks well and refrigerate for up to 2 days. If they are very firm when you take them out, leave them at room temperature for 5–10 minutes so they roll without cracking. You can also freeze the wrapped dough for up to 2 months and thaw it overnight in the refrigerator.

Why did my biscuits spread or lose their shape?
The butter may have been too warm, or the dough may not have chilled long enough. Chill the cut biscuits on their trays for 10 minutes before baking if your kitchen is warm. Also check that the oven is fully preheated and that the baking sheet has cooled before reusing it.

Can I use salted butter?
Yes. Use the same amount of salted butter and omit the ¼ teaspoon salt from the dough. The biscuits may taste slightly saltier depending on the butter, so avoid adding extra salt elsewhere.

Do I need a special cutter?
No. A 2-inch round cutter, small glass, or knife-cut rectangle works well. A patterned cutter or fork marks are decorative, not essential; avoid pressing so deeply that the biscuit breaks before baking.

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