Kate's Pistachio & Raspberry Custard Creams recipe
A sophisticated and dainty take on an elevenses classic, these custard creams are made with pistachio-dotted biscuit dough and filled with jam and 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 thegreatbritishbakeoff.co.uk.
Cooking tools:
- Stand mixer
- Piping bag
- Piping nozzle
- Cookie cutter
- Rolling pin
- Pastry brush
- Cooling rack
- Oven
- Refrigerator
- Baking sheet
- Parchment paper
- Plastic wrap
- Wooden spoon
- Spoon
Ingredients
- 100g unsalted butter, softened
- 50g caster sugar
- 50g custard powder
- 100g plain flour, sifted
- 50g pistachios, finely chopped
- 50g unsalted butter, softened
- 100g icing sugar, sifted
- 80g seedless raspberry jam
- 100g white chocolate, melted
- 10g pistachios, finely chopped
- 5g freeze-dried raspberries
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