Biscuit Cookies Inspired by Vintage Tea-Time Treats
Tender shortbread-style cookies filled with a creamy vanilla custard buttercream. Classic, nostalgic, and perfect with tea.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (includes chilling)
- Yield: 20 sandwich cookies
Ingredients
Cookies:
1 ½ cups all-purpose flour
½ cup custard powder
¾ cup unsalted butter, softened
½ cup powdered sugar
¼ tsp salt
Filling:
¼ cup unsalted butter, softened
½ cup powdered sugar
1 tbsp custard powder
½ tsp vanilla extract
1–2 tsp milk or cream (optional, for consistency)
Instructions
-
Whisk flour, custard powder, and salt in a bowl.
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In another bowl, cream butter and powdered sugar until fluffy.
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Mix dry ingredients into butter mixture until a soft dough forms.
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Chill dough 30 minutes.
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Preheat oven to 350°F (177°C). Line baking sheets with parchment.
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Roll out dough to ¼ inch thickness. Cut into small shapes.
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Place on baking sheets and add patterns if desired.
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Bake 10–12 minutes until just golden on the edges. Cool completely.
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Beat filling ingredients until smooth and fluffy.
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Spread or pipe filling onto half of the cookies. Sandwich with remaining cookies.
Notes
Cookies will soften slightly after filling. Store airtight at room temperature for up to 5 days.