Maple custard creams
Prue Leith’s homemade custard creams were a fiendish technical challenge, but this version is simple enough to make at home. We’ve made ours with tender, organic Doves Farm white spelt flour for a crumbly biscuit. For that extra finishing touch, try decorating yours with a custard cream biscuit stamp.
Ingredients
Metric
Imperial
Biscuits
- 125g of unsalted butter, softened
- 75g of caster sugar
- 25ml of maple syrup
- 1 egg yolk
- 1/2 tsp vanilla paste
- 215g of Doves Farm Organic White Spelt Flour
- 40g of custard powder
Maple filling
- 200g of icing sugar, sifted
- 100g of unsalted butter, softened
- 1 tbsp of custard powder
- 2 tbsp of maple syrup
Method
Preheat the oven to 180°C (160°C fan) and line two large baking trays with baking paper
Put the butter, caster sugar and maple syrup into a large bowl and beat using an electric whisk for 4 minutes until pale and fluffy
- 125g of unsalted butter, softened
- 75g of caster sugar
- 25ml of maple syrup
Beat in the egg and vanilla paste until combined
- 1 egg yolk
- 1/2 tsp vanilla paste
Add in the flour and custard powder and mix until you have a smooth, soft dough
- 215g of Doves Farm Organic White Spelt Flour
- 40g of custard powder
Roll the dough between two sheets of baking paper until it’s around ½ cm thick and put in the fridge to chill and rest for 30 minutes
Cut out 6 x 4 cm rectangles from the dough. You can mark half of them with a custard cream stamp if you have one
Place onto the lined tray 2 cm apart and chill in the freezer for 5 minutes or in the fridge for 30 minutes
Bake for 8–10 minutes until golden and then leave to cool completely on the tray
Meanwhile make the filling by beating together the icing sugar, butter, custard powder and maple syrup with an electric whisk until pale and fluffy
- 200g of icing sugar, sifted
- 100g of unsalted butter, softened
- 1 tbsp of custard powder
- 2 tbsp of maple syrup
Take one (non-stamped) biscuit and spread a thick, even layer of the icing, then top with another (stamped) biscuit. Continue until all the biscuits are filled
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