The Method for Custard Creams

• In a mixing bowl, beat together the unsalted butter and superfine sugar until the mixture is light and fluffy, about 3-5 minutes with an electric mixer on medium speed.
• Gradually sift in the all-purpose flour and custard powder (or corn starch and vanilla). Add a few drops of vanilla extract. Mix until everything is well combined and forms a soft dough.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to help the biscuits hold their shape during baking.
• Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper for easy removal of the biscuits after baking.
• Once chilled, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a cookie cutter to cut out your biscuits. Place each cut-out onto the prepared baking sheet.
• Bake the biscuits in the preheated oven for about 10-12 minutes, or until they are lightly golden around the edges. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• While the biscuits are cooling, prepare the filling. In a medium bowl, beat together the room temperature unsalted butter and powdered sugar until smooth. Add the custard powder (or corn starch and vanilla) and a few drops of vanilla extract. Mix until well combined and creamy.
• Once the biscuits are completely cool, spread a generous amount of the filling onto the bottom side of one biscuit. Top with another biscuit, bottom side down, and gently press together. Repeat until all biscuits are filled.
• Your Custard Creams are now ready to be enjoyed! Serve them with a cup of tea or coffee, and watch them disappear.