Custard Creams

I decided to have a go at making some Custard Creams.I got the recipe from 'Jo Wheatleys-A Passion For Baking'.She was the winner of BBC2's 'The Great British Bake Off' in 2011.

 

Ingredients

100g unsalted butter,softened.
50g caster sugar.
100g plain flour.
25g custard powder.
25g cornflour.

Custard Cream Filling

150g icing sugar.
45g unsalted butter,softened.
20g custard powder.
3tsp full-fat milk.


Recipe

1.Beat the butter and caster sugar together until light and fluffy.
2.Sift the flour into the bowl.
3.Sift the custard powder into the bowl.
4.Sift the cornflour into the bowl.
5.Mix together until thoroughly combined and smooth.
6.Wrap the dough in clingfilm and chill in the fridge for 20 minutes.
7.Pre-heat the oven to 170 degrees c/325 degrees f/Gas mark 3.
8.Line a baking tray with parchment.
9.Dust the work surface with flour and roll the dough to a thickness of 3-4mm.
10.Using a cutter stamp out the biscuits and place them on the baking tray.
11.Gather any of the dough off cuts into a ball,re-roll and stamp out more biscuits.
12.Pop the tray into the fridge to chill for 10 minutes.
13.Bake on the middle shelf for 10-12 minutes until the biscuits are firm and pale golden in colour.

To make the filling-
1.Mix all the ingredients together until smooth using a whisk(Electric or hand-held).

Spoon the mixture into a piping bag and pipe in.I just spooned it in from the bowl and spread it out.

I didn't have all the ingredients so i substituted granulated sugar for caster sugar,salted butter for unsalted butter and instant packet custard powder for custard powder.For the custard cream mixture i used unsalted butter again,instant packet custard powder again.caster sugar for icing sugar and semi skimmed milk for full fat milk.

The dough turned out okay although when i rolled it out it crumbled a bit but i was soon able to repair it.(I do need to remember to read the instructions properly as i added the butter before realising it needed to be softened.I stuck it in the microwave,but it was still hard,so i did it again.Unfortunatley it turned to liquid.Fortunately i was able to rescue it.

I think using instant custard powder mix was the reason why the cream tasted so sweet as it already included some sugar.Despite using granulated sugar instead of icing sugar the mixture still turned out alright.I have to say though that the book says this should make 8-10 biscuits but the amount of cream seemed too much.I had enough mixture for another 6 biscuits or so.



I also didn't have a square cutter so i had to make them round instead of the traditional square shape.Despite all this they didn't look too bad(They were darker than they were supposed to be but they were supposed to be firm.Unfortunately they were dark golden brown by the time they went firm). I thought they were a bit sweet but others that tried them said they were fine.I will try them again,only this time with all the right ingredients.

                                                              
                                                                                                                 The Monday Baker