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Custard creams are iconic British tea biscuits featuring buttery shortbread cookies sandwiched together with creamy vanilla custard frosting. Their classic ornate design inspired by the fern craze in Victorian-era England makes them every bit as charming as they are delicious!
I have a thing for British desserts. Not only are they sure to satisfy a sweet tooth, but they usually come with a lovely backstory. (If you’re also a fan of classic British sweets, you won’t want to miss mini Victoria sponge cakes.) Whether you’re putting together a Bridgerton viewing party or themed tea party, or just want a mid-day treat to go with your coffee or tea, these pretty cookies are perfect. I can’t think of a nicer way to take a few moments to slow down and relax in the middle of the day.
What is a British Custard Cream Biscuit?
It’s an iconic biscuit that’s perfect for teatime. Custard creams consist of two pale yellow, buttery, shortbread-like cookies sandwiched together with a sweet vanilla custard cream. The biscuits have an elaborate ornate swirl design stamped on before baking, which is meant to represent unfurling ferns, and harkens back to the culture of the time period they’re from.
These cookies date back to just post-Victorian-era England (circa 1908 to 1913) when ferns were à la mode. There was even a term for this fern craze, known as Pteridomania. Supposedly, they even had fern hunting parties! So of course, why not depict this beloved botanical on a tea biscuit?
(You can read more about the history behind custard creams on BBC and Mirror.)
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Custard Cream Biscuit (aka Cookie) Ingredients
- Unsalted butter – Make sure the butter is at room temperature. Custard cream biscuit dough is similar to shortbread dough, but with the addition of custard powder and a touch of milk.
- Sugar – Use regular granulated white sugar here.
- Vanilla extract – Vanilla adds flavor and aroma, and enhances the custard flavor.
- Milk – I use whole milk, but you can use any kind of milk you like.
- Flour – Regular all-purpose flour.
- Custard powder – Bird’s custard powder is traditional; it contains cornstarch, salt, annatto (for color), and flavoring. The cornstarch helps result in tender, melt-in-your-mouth cookies. Bird’s custard powder is available on Amazon, or you can look for it in the international aisle at your regular grocery store, or at specialty British grocery stores.
- Salt – Use a slightly scant 1/2 teaspoon salt.
Custard Creams Filling Ingredients
- Powdered sugar – Powdered sugar is the base of custard cream biscuit filling. It not only makes this frosting sweet, but also gives it structure.
- Custard powder – We use custard powder in both the biscuit dough and the cream filling.
- Unsalted butter – Similar to American buttercream, the base ingredients of this frosting are powdered sugar and butter.
- Vanilla extract – Adds deep vanilla flavor and aroma.
- Milk – I use whole milk, but any kind of milk will work. It thins out the filling to a smooth, creamy, spreadable consistency.
Instructions
Step 1: For the Dough
- Add the butter, sugar, vanilla, and milk to a large bowl. Use a handheld electric mixer to beat until light and fluffy.
- Sift in the flour, custard powder, and salt.
- Beat until it forms dough. (TIP: It will take a few minutes to form dough; the mixture will look clumpy and dry at first, but keep beating!)
- Gather the dough into a ball, flatten it slightly, and wrap it in plastic wrap. Chill in the fridge for 1 hour.
- (TIP: Now is a good time to prep. Preheat the oven to 325F. Line 2 large baking trays with parchment paper.) Roll out the cookie dough on a floured surface to a a thickness of about 4 to 5 mm.
- Use a stamp or cookie cutter to cut out the dough into cookies.
Step 2: Bake and Cool
- Arrange the stamped cookie dough on the prepared baking sheets, leaving about 1/2 inch between each. Gather the dough scraps and repeat this process until all the dough is rolled out into cookies.
- Bake the cookies until they’re light golden and set but not browned, about 20 minutes, rotating the trays once halfway through. Cool to room temperature, about 30 minutes.
Step 3: Make the Cream Filling and Assemble the Biscuit Sandwiches
- Once the cookies are cool, make the filling. To do so, add all ingredients to a large bowl and use a handheld electric mixer to beat until smooth and creamy, adding more milk if needed.
- Sandwich the cookies together with the cream. (TIP: I like to pipe a dollop of about 1/2-tablespoon for each cookie sandwich, but you can spread the cream on instead.)
Storage
Let the cream filling set, and then store these cookies in an airtight container at room temperature for up to 3 days (or longer if you live in a cool climate), or in the fridge for up to 10 days.
Make Ahead
- Cookies Make Ahead: Before sandwiching the cookies together with cream, you can store them in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 1 months.
- Cream Filling Make Ahead: Store this cream in an airtight container on the countertop for up to 3 days, in the fridge for up to 10 days, or in the freezer for up to 3 months. After chilling, thaw if it was frozen, and let it sit at room temperature for 15 minutes before re-whipping, adding a splash of milk if needed to achieve the right consistency.
Special Equipment and Ingredients
If you want the classic flavor and look for these biscuits, you’ll need these two products: custard creams biscuit stamp/cutter and Bird’s Original Custard Powder. However, you can make this recipe without either of these products; I give instructions on how to do it in the notes of the recipe card below.
Tips For the Best Homemade Custard Creams
- Custard powder (specifically Bird’s) is classic in these sandwich biscuits. However, if need be, you can substitute 1/4 cup custard powder for the following: 1/4 cup cornstarch, 1/8 teaspoon fine salt, 1 small pinch turmeric (for yellow color), and 1/4 teaspoon pure vanilla extract. Add the vanilla along with the other wet ingredients, and add the cornstarch, salt, and turmeric along with the other dry ingredients.
- An easy way to vary the flavor is to change the extract or flavoring in the cream. Swap out the vanilla extract for coconut, rum, strawberry, or whatever you like.
Frequently Asked Questions
It’s essentially American buttercream (which has base ingredients of powdered sugar and butter) with the addition of custard powder. We also add vanilla for flavoring, and milk to achieve a creamy texture.
Yes and no. Yes if you want them to look like the classic biscuits. However, functionally, no, you don’t need to use a special stamp. Any cookie cutter or stamp will work, or you can simply roll out the dough and cut it into small rectangles.
Well, yes. But they’re darn good, lol! In addition to custard powder (which acts as a dry ingredient), we also add a splash of milk to the dough. However, other than that it is basically the same type of cookie dough.
Custard powder is a British product; it’s a shelf-stable, egg-free powder made of cornstarch, salt, annatto (for color), and flavoring. It’s typically mixed with milk and sugar and heated to make a creamy sauce. People sometimes think custard powder is the same as instant vanilla pudding mix here in the U.S., but instant pudding mix also contains sweetener.
More British Sweet Treat Recipes to Make
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Custard Creams Recipe
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Equipment
- Custard creams biscuit stamp/cutter (see Notes if you don't have one)
Ingredients
Biscuit Dough:
- 1/2 cup unsalted butter at room temperature (113g)
- 1/2 cup granulated white sugar (100g)
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons whole milk
- 1 1/4 cups all-purpose flour (157g)
- 1/4 cup custard powder (30g; see Notes for substitute)
- 2 grams salt (a slightly scant 1/2 teaspoon of fine salt)
Custard Creams Filling:
- 1 1/4 cups powdered sugar (175g)
- 1/4 cup custard powder (30g; see Notes for substitute)
- 1/2 cup unsalted butter (113g)
- 1 teaspoon pure vanilla extract
- 2 teaspoons whole milk plus 1 teaspoon more if necessary
Instructions
For the Dough:
- Make the dough. Add the butter, sugar, vanilla, and milk to a large bowl. Use a handheld electric mixer to beat until light and fluffy. Sift in the flour, custard powder, and salt, and beat until it forms dough. (TIP: It will take a few minutes to form dough; the mixture will look clumpy and dry at first, but keep beating!)
- Chill the dough. Gather the dough into a ball, flatten it slightly, and wrap it in plastic wrap. Chill in the fridge for 1 hour (see Notes).
Roll Out the Dough and Bake the Cookies:
- Prep. Preheat the oven to 325F. Line 2 large baking trays with parchment paper.
- Roll out the dough and shape the cookies. Roll out the cookie dough on a floured surface to a a thickness of about 4 to 5 mm. Use a stamp or cookie cutter to cut out the dough into cookies (see Notes). Arrange the stamped cookie dough on the prepared baking sheets, leaving about 1/2 inch between each. Gather the dough scraps and repeat this process until all the dough is rolled out into cookies.
- Bake and cool. Bake the cookies until they’re light golden and set but not browned, about 20 minutes, rotating the trays once halfway through. Cool to room temperature, about 30 minutes.
Make the Cream Filling:
- Once the cookies are cool, make the filling. To do so, add all ingredients to a large bowl and use a handheld electric mixer to beat until smooth and creamy, adding more milk if needed.
Assemble the Cookie Sandwiches:
- Sandwich the cookies together with the cream. (TIP: I like to pipe a dollop of about 1/2-tablespoon for each cookie sandwich, but you can spread the cream on instead.)
Notes
- Recipe Yield: This recipe makes 48 cookies and 1 1/4 cups cream filling for 24 sandwich cookies. You may have a little bit of cream filling leftover.
- Custard Powder Substitute: Custard powder (specifically Bird’s) is classic in these sandwich biscuits. However, if need be, you can substitute 1/4 cup custard powder for the following: 1/4 cup cornstarch, 1/8 teaspoon fine salt, 1 small pinch turmeric (for yellow color), and 1/4 teaspoon pure vanilla extract. Add the vanilla along with the other wet ingredients, and add the cornstarch, salt, and turmeric along with the other dry ingredients.
- Chilling the Dough: Instead of chilling the dough for 1 hour, you can chill it for up to 1 day. After wrapping it in plastic wrap, pop it into a zip-top plastic bag and seal it to help prevent the dough from drying out. Let the dough sit at room temperature for 15 minutes before rolling it out.
- If You Don’t Have a Custard Creams Stamp: Any cookie cutter or stamp will work, or you can simply roll out the dough and cut it into small rectangles.
- Cookies Make Ahead: Before sandwiching the cookies together with cream, you can store them in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 1 months.
- Cream Filling Make Ahead: Store this cream in an airtight container on the countertop for up to 3 days, in the fridge for up to 10 days, or in the freezer for up to 3 months. After chilling, thaw if it was frozen, and let it sit at room temperature for 15 minutes before re-whipping, adding a splash of milk if needed to achieve the right consistency.
- Storage: Let the cream filling set, and then store these cookies in an airtight container at room temperature for up to 3 days (or longer if you live in a cool climate), or in the fridge for up to 10 days.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Custard creams truly are a British classic and one of my favourite biscuits! Your recipe is lovely, Faith, and I am so excited that you found the cookie stamps. I’m going to order some when I get home to the UK!
April, Thank you so much for your kind words! I was so happy to find the cookie stamp. It came in a set of four, so now I want to try making the other three biscuits – starting with bourbon biscuits, I think! :)