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Custard Creams with an Elderflower Twist

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Course Dessert
Cuisine british


For the Biscuit

  • 170 g Butter (keep it out of the fridge)
  • 55 g Icing Sugar
  • 170 g Self-raising flour
  • 55 g Custard Powder

For the Insides

  • 50 g Butter
  • 100 g Icing Sugar


  • Warm your oven up to 180C
  • Grease 2 baking trays with a knob of butter
  • Mix the butter and icing together in a large bowl until light and fluffy
  • Slowly add in the flour and custard powder bit by bit until the mixture forms a paste.
  • Divide into little balls and pop them on your baking tray.
  • Use the back of a spoon to flatten each ball - light touch (unless you are trying to do this with a toddler)
  • You can create your own designs on them with a fork!
  • Bake for 12 ish mins - you want them to be dry on top!
  • Leave them to cool - ideally on a rack.
  • Now to make the buttercream filling.
  • Mix the butter and icing sugar and spread the butter cream onto half the biscuits and then pop the the other half on top.


Get inventive and add in anything you like to the butter cream filling -  I know I will be making elderflower Custard Creams and Gorse Flower Custard Creams this year!