Felicity Cloake has tackled one of Britain’s most beloved biscuits: the custard cream. In her latest installment of "How to Make the Perfect…", she shares a recipe that balances buttery shortbread with a creamy, vanilla-laced filling.
The Biscuit Base Cloake’s base combines plain flour, cornflour, butter, sugar, and a touch of vanilla. The key is to cream the butter and sugar until light, then gently incorporate the dry ingredients to avoid a tough dough.
The Custard Filling For the filling, she uses a buttercream enriched with custard powder and a splash of milk. The result is a soft, spreadable cream that sandwiches the biscuits perfectly.
Baking Tips Roll the dough thinly and cut into rectangles. Bake at 170°C (338°F) for 12-15 minutes until pale golden. Cool completely before assembling.
Assembly Pipe or spread a generous amount of filling onto one biscuit, then top with another. Press gently to sandwich. For a classic finish, press the edges to create the signature scalloped pattern.
Cloake’s recipe ensures a crisp, melt-in-the-mouth biscuit with a creamy center—perfect for tea time or any sweet craving.