Strawberry custard creams
Bake a strawberry version of classic custard creams. Crisp vanilla biscuits are filled with a delicious strawberry and custard buttercream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Hand mixer
- Cookie cutter
- Piping bag
- Parchment paper
- Baking sheet
- Oven
- Zip-top bag
- Airtight container
- Mixing bowl
- Plastic wrap
- Refrigerator
- Freezer
Ingredients
- 225g unsalted butter, softened
- 115g golden caster sugar
- 2 tsp vanilla extract
- 340g plain flour
- 125g custard powder (we used Bird’s)
- 1-2 tbsp whole milk
- 300g icing sugar, sifted
- 150g unsalted butter, softened
- 2 tbsp custard powder
- 20g freeze-dried strawberries (from larger supermarkets), finely crushed
- 2 tsp vanilla bean paste/extract
- 3-4 tbsp strawberry jam (preferably smooth)
- You’ll also need
- Electric mixer
- Compostable baking paper
- 6cm cookie cutter (fluted or plain)
- 2-3 large baking sheets lined with compostable baking paper
- Useful to have
- Piping bag fitted with a 1.5cm nozzle
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