Wednesday, 31st August 2016

GBBO Custard creams

GBBO Custard creams

Welcome back to Gorenje’s Big Bake Off, our new series in which we hope to inspire budding bakers and advanced artisans alike. This week, it’s Biscuit Week and we are celebrating with an old classic, the humble Custard Cream.

As the nights draw in, there is nothing more satisfying than curling up on the sofa, with a hot drink in one hand, and a biscuit in the other. The uncomplicated flavours and satisfying crunch of a custard cream make it perfect for dunking in your cuppa. Even the mere smell of the custard-infused shortcake biscuit brings back happy memories of days gone by. The traditional sweet treat originated in England in 1908, it consists of a custard-infused shortcake biscuit, glued together with a vanilla buttercream. Despite the seemingly complicated baroque design, the biscuits are quick and easy to make, here’s how: 


For the biscuit For the buttercream
170g plain flour 30g butter
60g custard powder 60g icing sugar
170g softened butter Few drops vanilla extract
60g icing sugar
¼ tsp baking soda


For the biscuit

  1. Preheat your oven to 180C.
  2. Sift together the flour, custard powder and baking soda into a large mixing bowl and set aside. 
  3. Cream together the butter and sugar, then add the sifted dry ingredients and mix well.
  4. Form into bitesize rectangles, leaving room in between for the dough to expand. If you want to go the extra mile, you can buy stamps with the traditional baroque design! 
  5. Bake near the middle of the oven for 15 minutes, or until golden. Place on a cooling wire and leave to cool completely. 
For the buttercream

  1. Beat together the icing sugar, butter and vanilla until smooth and creamy. 
  2. Use the buttercream to sandwich together the biscuits. 

The final step

  1. Flick the kettle on, grab yourself a plate of Custard Creams and curl up on the sofa! 
Simple! We hope you enjoy these melt in the mouth biscuits. Do let us know if you’ve been inspired, we’d love to see your tasty creations. You can get in touch via our Twitter, @Gorenje_UK, or our Facebook. Happy baking!  
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