- FOR FILLING
- Serving Size: 1 (47.5 g)
- Calories 253.2
- Total Fat - 18.7 g
- Saturated Fat - 11.7 g
- Cholesterol - 48.8 mg
- Sodium - 186.4 mg
- Total Carbohydrate - 21.7 g
- Dietary Fiber - 1.1 g
- Sugars - 13.4 g
- Protein - 1.6 g
- Calcium - 9.4 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Preheat oven to 350°F (175°C)
Sift the flour, custard powder and baking soda into a bowl and set aside.
Cream the butter and sugar for about 3 minutes
Add the flour mixture and mix well.
Form into rounds, about the size of a walnut and place on a lined baking tray, leaving room to expand.
Press with a fork into the top of each round, twice: once horizontally, and once vertically, to look like a cross-hatch.
Bake near the middle of the oven for 15 to 18 minutes until the bottoms just begin to slightly color.
Remove from tray and allow to cool completely on cooling rack.
Mix the butter, powdered sugar and vanilla until creamy.
Use the buttercream to sandwich two of the Custard Creams together.
Repeat until all the biscuits have been filled.
Tips & Variations
No special items needed.