Custard Cream Sandwich Cookies

These custard cream sandwich cookies are a take on a beloved British sandwich cookie (biscuit in England). 

Of all of the sweets I've made over the last year, these were all of my taste testers' favorites. With the cripy soft shortbread and the creamy and custardy filling, these cookies got rave reviews. 

These cookies have a secret ingredient that makes them even creamier, Bird's Custard Powder. It's basically imitation (no eggs) custard in powdered form. It's mostly cornstarch with a bit of flavoring and coloring. 

I was able to find it in an international market, but it's pretty easy to find online. I originally bought it to make custard doughnuts! 

This custard powder is incorporated in both the cookie and the filling. 

For the pattern on the cookies, I used a Nordic Ware cookie stamp and a round cookie cutter. You could also use a patterned rolling pin along with a round cookie cutter. I actually used one of the rolling pins to make homemade Oreos. 

If you want your cookies to look authentic, there is also a set of classic British biscuit cutters available to purchase. The cookies would be such a fun surprise for your favorite British expat. 

This recipe makes about 16 large sandwich cookies, depending on the size of your cookie cutter and how thinly you've rolled out the dough. 

If I haven't convinced you yet to get a kitchen scale, I've found another use for it. To make sure I evenly divided the filling, I weighed it first, and then divided the weight by 15, and then piped the filling onto the cookie halves on a scale! 

These cookies are pretty big, three inches across, and filled with lots of custardy filling. They will satisfy anyone's sweet tooth. 

I used a slightly coarse sea salt in the filling, but kosher salt will work too. 

Once assembled, these cookies keep well in an airtight container in the refrigerator during the warmer months. During the cooler months, you can store them at room temperature. They won't last long. 

Welcome to Summer Dessert Week. Be sure to check out everyone else's delicious recipes and enter to win one of our two prizes. The recipe for these cookies is at the end of the post. 

I used Dixie Crystals, one of our prize sponsors, granulated sugar and confectioners' sugar to make these cookies. 

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Homemade Mickey Bars from Big Bear’s Wife
Pina Colada Poke Cake from Semi Homemade Recipes
Seashell Macarons from Simply Inspired Meals
Soft Baked Lemon Poppyseed Cookies from Blogghetti
Berry Mousse from Cindy’s Recipes and Writings
Layered Ice Cream Pie from For the Love of Food
No Churn Lemon Shortbread Ice Cream from Hezzi-D’s Books and Cooks
Mini Biscuit Peach Pies from Our Good Life
Blueberry Lemon Yogurt Loaf from Sweet Beginnings
S'mores Donuts from Jolene’s Recipe Journal
Bourbon Caramel Sauce from Savory Experiments
Dutch Oven Peach Cobbler from Devour Dinner
Blueberry Turnovers from Cheese Curd In Paradise
Raspberry Shortbread Sandwich Cookies from Pastry Chef Online
Mint Chocolate Cookie Ice Cream Fudge from Sweet ReciPEAs

Custard Cream Cookies

Yield: 15 cookies

Author: Karen's Kitchen Stories

Prep time: 45 MinCook time: 25 MinInactive time: 15 MinTotal time: 1 H & 25 M

These custard cream sandwich cookies are a take on a beloved British sandwich cookie (biscuit in England).

Ingredients

Cookies

• 227 grams (1 cup) unsalted butter, softened
• 133 grams (2/3 cup) granulated sugar
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon kosher salt
• 292 grams (2 1/3 cups) all purposed flour
• 65 grams (1/2 cup) custard powder

Vanilla Custard Buttercream

• 170 grams (3/4 cup) unsalted butter, softened
• 1/8 teaspoon kosher salt
• 33 grams (1/4 cup) custard powder
• 1 teaspoon vanilla bean paste
• 240 grams (2 cups) confectioners' sugar
• 1 tablespoon heavy whipping cream

Instructions

To Make the Cookies

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and salt on medium for 2 to 3 minutes, until smooth and creamy.
2. In another bowl, whisk together the flour and custard powder. With the mixer on low, gradually add the flour mixture until just combined. 
3. Scrape the dough from the bowl onto a piece of cling wrap. Bring the dough together, flatten it into a disk, wrap it, and refrigerate it for at least an hour. 
4. Heat the oven to 350 degrees F. and line two baking sheets with parchment paper.
5. Roll out the dough to 1/8 inch thick between two pieces of parchment paper. Lift off the paper and cut the dough into 3 inch rounds and place them on the parchment lined cookie sheet, about one inch apart. If you are using a cookie stamp, dip it in flour and stamp the cookies on the baking sheet. 
6. Freeze the cookies on the baking sheet for 10 minutes. 
7. Bake the cookies, one sheet at a time, for 10 to 12 minutes. 
8. Cool completely on wire racks. 
9. Pipe or spoon the buttercream on half of the cookie rounds and top with another cookie, pressing lightly to spread the filling. 

To Make the Buttercream

1. Beat the butter and salt for 2 to 3 minutes in the bowl of a stand mixer with the paddle attachment. 
2. Beat in the custard powder and vanilla. 
3. With the mixer on low, slowly add the confectioners' sugar until fully incorporated. Add the cream and switch the mixer to medium-high and beat for about 2 minutes, until fluffy. 
4. Use immediately. 

Nutrition Facts

Calories

289.31

Fat (grams)

13.14

Sat. Fat (grams)

8.07

Carbs (grams)

40.94

Fiber (grams)

0.53

Net carbs

40.41

Sugar (grams)

24.97

Protein (grams)

2.43

Sodium (milligrams)

81.26

Cholesterol (grams)

37.14

https://www.karenskitchenstories.com/2021/07/custard-cream-sandwich-cookies.html

Karen's Kitchen Stories

cookies, custard

dessert

British

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Created using The Recipes Generator

This recipe was adapted from Bake From Scratch, July/August, 2021