Biscuit Cookies Inspired by Vintage Tea-Time Treats

Homemade Custard Cream Cookies are the kind of treat that stir up sweet memories—tender, buttery biscuits sandwiched with a silky, vanilla custard cream filling. Inspired by the classic British favorite, these cookies strike the perfect balance between crisp and creamy. One bite and you’re met with melt-in-your-mouth shortbread and a velvety, custard-flavored center that lingers with warmth and sweetness.

This recipe brings that store-bought classic into your kitchen with real ingredients and a deeply satisfying homemade touch. The custard powder gives the cookies their signature golden hue and familiar flavor, while the filling is light and whipped, almost cloud-like in texture. Each cookie is made with care, but the process is surprisingly simple.

Whether you’re baking for afternoon tea, a gift box, or just for the pleasure of a quiet moment with a warm drink, these Homemade Custard Cream Cookies are a soft, nostalgic indulgence that feels comforting and classy all at once.

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Ingredients Overview

All-Purpose Flour: This forms the base of the cookie dough, offering structure while keeping the texture delicate and crumbly. Avoid overmixing to maintain a tender bite.

Custard Powder: The secret ingredient. It gives the cookies their distinct flavor and golden color. Typically made from cornstarch, vanilla flavoring, and coloring, it adds a nostalgic custard cream note. If unavailable, instant vanilla pudding mix can work in a pinch.

Butter: Softened, unsalted butter gives these cookies their melt-in-your-mouth texture. It also carries the vanilla custard flavor beautifully. If using salted butter, omit the added salt.

Powdered Sugar: Used in both the cookie dough and the cream filling. It blends smoothly and provides a soft sweetness without any grainy texture.

Vanilla Extract (for the cream): Adds depth and pairs with the custard flavor to make the filling more aromatic and satisfying.

Milk or Cream (optional): Just a teaspoon or two may be added to the filling to adjust consistency, making it easier to pipe or spread.

Salt: A tiny pinch sharpens the sweetness and enhances the flavor of both the biscuit and the cream.

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Step-by-Step Instructions

1. Make the cookie dough:
In a medium bowl, whisk together 1 ½ cups all-purpose flour and ½ cup custard powder. In a large bowl, beat ¾ cup unsalted butter and ½ cup powdered sugar until light and creamy, about 2–3 minutes. Add the dry ingredients to the butter mixture and mix until a soft dough forms.

2. Chill the dough:
Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. This helps prevent spreading and makes it easier to roll.

3. Preheat oven and prepare baking trays:
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.

4. Shape the cookies:
Roll out the dough between two sheets of parchment to about ¼ inch thick. Use a small cookie cutter (1½–2 inch) to cut out rounds. Place them on the baking sheets about 1 inch apart.

5. Add pattern (optional):
For a traditional look, use a fork or skewer to add decorative lines or patterns to the top of half the cookies. These will be the tops of your sandwiches.

6. Bake:
Bake for 10–12 minutes until the edges are just beginning to turn golden. Do not overbake—they should remain pale. Let cool on the tray for 5 minutes, then transfer to a rack to cool completely.

7. Make the custard cream filling:
In a medium bowl, beat ¼ cup softened butter with ½ cup powdered sugar, 1 tablespoon custard powder, and ½ teaspoon vanilla extract. Beat until light and fluffy. Add 1–2 teaspoons of milk or cream if needed for spreading consistency.

8. Assemble the cookies:
Pair up the cooled cookies by size. Pipe or spread a small amount of custard cream onto the flat side of one cookie, then gently press another cookie on top to form a sandwich.

9. Set and store:
Let the filled cookies sit for 30 minutes at room temperature so the filling can set. Store in an airtight container at room temperature for up to 5 days.

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Tips, Variations & Substitutions

Tips:

• Chill your dough thoroughly for easier rolling and less spreading.

• Use a small, sharp cutter for even cookies that pair well for sandwiching.

• Let the cookies cool completely before filling to prevent the cream from melting.

Variations:

• Lemon Custard Cream: Add lemon zest to the filling for a bright citrus twist.

• Chocolate Custard Creams: Add 1 tablespoon of cocoa powder to the filling and a pinch of instant coffee for mocha flair.

• Holiday Version: Add a dash of cinnamon or nutmeg to the dough for a cozy flavor.

Substitutions:

• If custard powder isn’t available, use instant vanilla pudding mix or cornstarch with a dash of vanilla.

• For dairy-free, use plant-based butter in both the cookies and cream.

• Gluten-free flour blends work well—just make sure they contain xanthan gum for structure.

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Serving Ideas & Occasions

Homemade Custard Cream Cookies are a perfect companion for a warm cup of tea or coffee. Serve them as part of an afternoon tea spread, pack them into cookie gift boxes, or enjoy them as a quiet treat with a book on a rainy day.

They’re a great choice for hosting guests—familiar enough to be comforting, but special enough to feel homemade and elegant. These cookies also travel well and make thoughtful additions to holiday trays, potlucks, and school events.

For something extra fun, serve them with a side of whipped cream or a small scoop of ice cream for a deconstructed dessert-style snack.

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Nutritional & Health Notes

While these cookies are made with butter and sugar, they’re bite-sized and rich—meaning a little goes a long way. Each cookie sandwich offers a balance of carbs and fat, making them satisfying in small portions.

You can reduce the sugar in the filling slightly if you prefer a less sweet bite. Using high-quality custard powder ensures more flavor without needing to add extra sweetener.

For a lighter version, use reduced-fat butter alternatives or dairy-free swaps. These cookies are naturally egg-free, which is a plus for many diets.

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FAQs

1. What is custard powder and where can I find it?
Custard powder is a vanilla-flavored mix made primarily from cornstarch, sugar, and coloring. It’s common in British baking and can be found in the international or baking aisle. Brands like Bird’s are classic. If you can’t find it, use instant vanilla pudding mix or a mix of cornstarch and vanilla extract.

2. Can I make the dough in advance?
Yes. You can prepare the dough up to 2 days ahead and keep it wrapped in the fridge. You can also freeze it for up to a month. Thaw overnight in the fridge before rolling and cutting.

3. How do I keep the cookies from spreading too much?
Make sure the butter is not too soft and that the dough is properly chilled before baking. Also, avoid overworking the dough, which can warm it up and make it too soft.

4. Can I flavor the filling differently?
Definitely. Try almond extract, orange zest, or even matcha powder for a unique twist. Just start with small amounts and taste as you go to avoid overpowering the custard.

5. Are these cookies soft or crisp?
They’re tender and buttery with a slightly crisp edge, especially right after baking. Once filled and stored, they soften slightly into a melt-in-your-mouth consistency.

6. Can I make them in other shapes?
Yes! Hearts, flowers, or stars work beautifully. Just keep them small and even in thickness to ensure proper baking and sandwiching.

7. How long do they keep?
Stored in an airtight container at room temperature, they last about 5 days. You can refrigerate them for longer storage, but let them come to room temp before serving for best flavor and texture.

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