In the United Kingdom, these Custard Crème Cookies are as beloved as Oreos or Oatmeal Cream Pies are in the United States. One bite of these, and you’ll understand the fanfare. Custard powder makes the butter-rich shortbread dough even richer. We sandwiched these ornate cookies with a custard powder buttercream, driving home that custard flavor.
Custard Crème Cookies
Makes 13 sandwich cookies
- 1 cup (227 grams) unsalted butter, softened
- ⅔ cup (133 grams) granulated sugar
- 1 teaspoon (4 grams) vanilla extract
- ¾ teaspoon (2.25 grams) kosher salt
- 2⅓ cups (292 grams) all-purpose flour
- ½ cup (65 grams) custard powder
- Vanilla Bean Buttercream (recipe follows)
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, vanilla, and salt at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl.
- In a medium bowl, whisk together flour and custard powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating until dough begins to clump together. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll dough to ⅛-inch thickness. Using a 3-inch fluted round cutter, cut dough, rerolling scraps as necessary, and place 1 inch apart on prepared pans. Using desired cookie stamp* dipped in flour, firmly press dough. (Work quickly so dough does not get warm and sticky.) Freeze until firm, about 10 minutes.
- Bake until edges are beginning to brown, 10 to 12 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- Spoon Vanilla Bean Buttercream into a pastry bag; cut a ¾-inch opening in tip. Pipe 2 tablespoons (26 grams) buttercream onto flat side of half of cookies. Place remaining cookies, flat side down, on top of buttercream.
*We used Nordic Ware's Geo Cookie Stamps.
Vanilla Bean Buttercream
Makes 2 cups
- ¾ cup (170 grams) unsalted butter, softened
- ⅛ teaspoon kosher salt
- ¼ cup (33 grams) custard powder
- 1 teaspoon (6 grams) vanilla bean paste
- 2 cups (240 grams) confectioners’ sugar
- 1 tablespoon (15 grams) heavy whipping cream
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth, 2 to 3 minutes. Beat in custard powder and vanilla bean paste. With mixer on low speed, gradually add confectioners’ sugar, beating until combined. Add cream; increase mixer speed to medium-high, and beat until light and airy, 1 to 2 minutes. Use immediately.
What is custard powder?
Thank you for your question! Custard powder is primarily made of cornstarch, milk powder, confectioners’ sugar, and vanilla flavoring. A hint of yellow food coloring is often added to imitate the golden egg yolk hue traditional custard has. Basically, it’s a shortcut to quick and easy custard. We typically use Bird’s Custard Powder, which can often be found in the international aisle at certain grocery stores and online at amazon.com.
If you’re looking for more custard powder inspiration, we had an entire feature, Baking with Custard Powder, in our July/August 2021 issue (found here).
Hope this helps, and happy baking!
I now make these more than chocolate chip cookies.
I make them using a very small cookie cutter.
Using a smaller cookie cutter, do you adjust baking time!