HOMEMADE CUSTARD CREAMS - Sustainable(ish)

HOMEMADE CUSTARD CREAMS

Not only are these packaging free, they are a million times tastier than their shop bought counterparts!
Recently I made teeny tiny versions of these using my smallest cookie cutter, and packaged them up in jam jars for gifts - they went down a storm..!
This recipe is adapted from  “Let’s Bake” by Cathryn Dresser

This is what you need:

For the biscuits

  • 200g plain flour
  • 75g custard powder (I have yet to find a plastic free version of custard powder, but I reckon the payoff of one tub for about a bazillion biscuits, vs a LOT of wrappers works out in my favour?) 
  • 25g icing sugar
  • 175g butter (I always use salted, but all the recipe books specify unsalted. Take your pick..!)
  • +/- 1 tbsp milk (you might need this to get it to all come together into a dough)

For the icing

  • 50g soft butter
  • 150g icing sugar
  • 1tbsp custard powder
  • 1 tbsp milk

This is what you do:

  • Put the flour, custard powder, and icing sugar into a food processor, and blitz to get rid of any lumps
  • Add the butter and whiz again until if comes together into a dough. If it’s not looking very dough like, add tsps of milk and keep whizzing until it does
  • Tip out the dough, and shape it into a disc. Place the disc of dough in a freezer bag, and then in the fridge for about 20 minutes
  • Pre-heat the oven to 180C/160C fan, and line two baking sheets (I use the re-usable silicon liners)
  • Take your dough out of the fridge and divide it into two equal-ish pieces (this just makes it easier to roll out)
  • Lightly dust your work surface with flour, and then roll out the dough to about the thickness of a pound coin
  • Cut out your biscuits-I used a plain circle cutter that was about 6cm diameter, but you can use any shape you like-Nigella does custard cream hearts in one of her books!
  • Place them on the baking tray, and then bake for 8-10 minutes (adjust the cooking time depending on the size of your biscuits) until they are a ‘pale golden colour’
  • Allow to cool for 10 minutes before transferring onto a cooling rack to cool completely
  • To make the icing, combine the icing sugar, butter and custard powder, and mix (I use our kitchen aid). Add the milk, and mix well again until light and fluffy
  • When the biscuits are completely cool, sandwich them together with the icing

Plastic free/zero waste tips:

  • Buy butter in foil packs - you can soak the wrapper and the foil usually separates from the greaseproof liner, meaning you can then recycle both
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    Use re-usable silicon baking tray liners rather than greaseproof for lining
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    Buy icing sugar in paper bags rather than the plastic tubs they have recently introduced
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    See if you can source your milk plastic free

What's your favourite shop bought biscuit?

Have you been able to find a recipe for a homemade version?

Do share in the comments!

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