These Vanilla Custard Biscuits are so easy to make and make a perfect treat – keep them plain and simple or dress them up with some fresh raspberry buttercream!
These cute little golden tinged biscuits may look pretty unassuming but they are absolutely wonderful in their simplicity.
They are also known as melting moments, but I still call them by the name my Granny gave them – custard biscuits.
If you’re gentle with the dough and don’t overmix, you’ll be rewarded with biscuits that melt in your mouth.
HOW TO MAKE MELT IN YOUR MOUTH VANILA CUSTARD BISCUITS
Make sure your butter is really soft. If you use fridge cold butter, the biscuit dough will never cohere together properly. And please use real butter! Margarine or butter substitutes will simply not taste as good.
Stop mixing as soon as the dough comes together. The recipe follows the same principles for making shortbread – if you overwork the gluten in the flour, you won’t achieve a light, melting textured biscuit.
Dress them up….
As delicious as these biscuits are just on their own, I love making some fresh raspberry buttercream to sandwich them together.
Just cream together 100g soft butter, 200g icing sugar (confectioners or powdered sugar) and 1/2 teaspoon of vanilla extract until light and fluffy.
How to make fresh raspberry buttercream
Purée 50g fresh raspberries, then press through a sieve to remove the seeds. Cream together unsalted butter and icing sugar, add the raspberry puree and beat well until very soft and fluffy (detailed instructions are in the recipe card.)
Place the buttercream in a piping bag fitted with a star nozzle and sandwich the biscuits together with swirls of buttercream.
Looking for more biscuit and cookie recipes? Check these out…..
Double chocolate Malteser cookies
Easy iced gingerbread biscuits
Cadbury Creme Egg chocolate brownie cookies
Leftover Easter chocolate cookies
Stilton and walnut star biscuits
white chocolate and macadamia nut cookies
white chocolate and cranberry cookies
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Vanilla custard biscuits
Soft, melt in your mouth vanilla custard biscuits. Just like Granny used to make! Leave them plain and simple or dress them up with a fresh raspberry buttercream icing.
- 250 g very soft butter
- 250 g plain flour
- 100 g icing sugar
- 70 g custard powder
- 1/2 tsp vanilla bean paste or extract
- Preheat the oven to 180C. Line a large baking tray with baking paper.
- Mix all the ingredients together in a large bowl, stopping as soon as you have a soft dough. (I use the KA, a food processor would do the same job. Or you could mix by hand if you aren’t as lazy as I am.)
- Roll the mixture into balls and place on the baking tray, press them down with a fork. Bake for 12-15 minutes or until golden. Leave on the baking tray for a few minutes before removing to a wire rack.
If you wanted to make these biscuits a little more special (and cute!) you could make some fresh raspberry vanilla buttercream to sandwich them together.
cream together 100g soft butter, 200g icing sugar (confectioners sugar) and 1/2 teaspoon of vanilla extract until light and fluffy. Purée 50g fresh raspberries, then press through a sieve to remove the seeds.
Add the fresh raspberry juice to the butter/icing sugar and mix well until smooth. Place the buttercream in a piping bag fitted with a star nozzle and sandwich the biscuits together with swirls of buttercream.
Nutrition Information:Yield: 1 Serving Size: 16
Amount Per Serving: Calories: 199Total Fat: 13gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 36mgSodium: 105mgCarbohydrates: 19gFiber: 0gSugar: 6gProtein: 2g
These look delicious
These look just lovely. I don’t know if I’ve ever heard of custard powder, but I think I can imagine what they must taste like!
These would last approximately 0.3 seconds in my presence. And I would definitely get a lot of love from the children. Very dangerous indeed! Thanks for linking with #CookBlogShare
Thanks Jovina 🙂
Thanks Frugal. They are very tender and you can definitely taste the custard flavour.
No problem 🙂 They are proving to be quite dangerous – I keep sneaking one every time I go into the kitchen! #CookBlogShare
Made these this afternoon. So easy and very tasty. Will be great bagged up for school table sales etc. Might try adding in some grated lemon or lime zest, for a bit of zing!
So glad you enjoyed them Christine! Adding zest is a great idea. Thank you for the feedback 🙂
Will these freeze well
I’ve never tried it so can’t guarantee it, but I don’t see why not! ?
This recipe is very similar to one of our favourites only we join them together with a buttercream with a touch of lemon juice. Very nice.
Sounds lovely ? Funnily enough I’m making these right now! Thank you!
Made the vanilla custard biscuits yesterday, soooo easy and quick to make, and tasted delicious. I made 23 out of the mix, they were quite large so they took longer to bake, will try making 30 next time. Will certainly be making these again. Thanks for sharing this great recipe ?
I’m so pleased to hear you enjoyed them Sandra! Thanks for the great feedback.
I made these, but they completely lost their shape! what did I do wrong? I also made a different filling- whipping cream with custard powder and salted caramel extract-yummy!
Oh no Kazzy! I’m honestly not sure what would have happened. Did you use real butter? The only thing I can think of is that the oven was slightly too hot, which made the biscuits spread. I hope you still enjoyed them though? That caramel filling sounds amazing!
Cornstarch may be substituted for custard powder in this recipe.
Use same amount as in custard powder.
Use equal parts cornstarch for custard powder and add enough vanilla extract for taste.
Guys, what are we using if not in ?? or custard powder selling country at regular prices? (I’m not paying through the nose for a pantry item I used to pay a £1 for in a ?? supermarket ?)
when I VE needed custard here ?? I’ve made a makeshift powder with sugar, vanilla essence and cornflour, so I guess I could make that up? Use maybe vanilla sugar even?
I’ve never tried it Cat, but it might just work. I’ve seen this suggested for other recipes calling for custard powder, but not having tested it myself I couldn’t guarantee the results. Let me know if you try it! If you used vanilla sugar you would end up with a shortbread biscuit – still delicious, but a different flavour.
I think custard powder in Great Britain might be the same as what we call pudding mix here in the US. Cornstarch, flavoring (vanilla, chocolate, etc), sugar are the main ingredients. Vanilla pudding mix might work as a substitute in this recipe.
Make these all the time it’s the same as my mother’s recipe
Hi Frugal, can I sudstitute butter for coconul oil
Hi, I haven’t tried this but it could work – I have a feeling it would affect the texture of the biscuits. I’m afraid I couldn’t say for sure.