Caramel Custard Cream Biscuits

Effort: High
Kit: Electric Whisk
Lifespan: 3-5 days
Temp: Room
Cook's Fave: Yes

Makes: 14-16



  • 100g unsalted butter, softened
  • 50g caster sugar
  • 100g plain flour
  • 50g custard powder
  • 1 tsp vanilla extract (or 2 tsp essence)


  • 50g light muscovado sugar.  200
  • 25g dark muscovado sugar.  100
  • 15g butter.  115
  • 1 tbsp golden syrup.  93
  • ½ tsp vanilla extract (or 1 tsp essence). 17
  • 1 pinch of salt
  • 62ml double cream/Elmlea.   278

Custard Cream:

  • 50g unsalted butter, softened
  • 65g icing sugar, sifted
  • 2 tsp custard powder, sifted


  1. Caramel: In small saucepan; Place all ingredients except cream.
  2. Stir over gentle heat until sugar dissolves.
  3. Bring to rolling boil. Stir in cream off heat.
  4. Cool completely.
  5. Preheat oven to 180°C Fan / Gas Mark 6.
  6. Line 2 baking trays with parchment.
  7. Biscuits: In large mixing bowl; Cream butter and sugar until fluffy.
  8. Fold in vanilla, flour and custard powder.
  9. Bring dough together. Add dash of water if necessary. Dough should be stiff.
  10. Roll out on lightly floured surface to 3mm thick (green guide bands). Cut with 5cm (smallest) round cutter.
  11. Bake for 10 mins until golden, 15 per tray. Cool.
  12. Custard Cream: In large Pyrex bowl; Cream butter, icing sugar and custard powder.
  13. Fold in cold caramel.
  14. Sandwich cooled biscuits together in pairs, with caramel custard cream.