Custard Creams

Ingredients

• 200 g plain flour
• 1 teaspoon bicarbonate of soda
• 1 pinch salt
• 80 g unsalted butter
• 125 g superfine sugar
• 1 teaspoon vanilla extract
• 1 standard egg
• 180 g thick custard, such as pastry cream

Steps

1. Combine the flour, bicarbonate of soda, and salt in a bowl.
2. Beat the butter, sugar, and vanilla in a mixing bowl until soft and fluffy.
3. Beat in the egg.
4. Fold the dry ingredients into the wet ingredients.
5. Bring together until a dough forms.
6. Knead the dough for 2 minutes on a floured surface until smooth.
7. Shape the dough into a flat disc.
8. Cover with clingfilm and chill for 30 minutes.
9. Preheat the oven to 190 °C (374 °F).
10. Line 2 baking trays with parchment paper.
11. Roll out the dough to 5 mm (0.2 in) thick.
12. Cut out into 24 circles with a cookie cutter.
13. Transfer the biscuits to the prepared baking trays.
14. Bake for 10–12 minutes until well-cooked.
15. Place the biscuits on a wire rack and leave to cool completely.
16. Spoon 1 tablespoon of custard onto one biscuit.
17. Sandwich it together with another biscuit.
18. Repeat the biscuit assembly, using the remaining biscuits and custard.