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…..
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- 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. Just 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 InformationYield 1 Serving Size 16
Amount Per Serving Calories 199 Total Fat 13g Saturated Fat 8g Trans Fat 1g Unsaturated Fat 4g Cholesterol 36mg Sodium 105mg Carbohydrates 19g Fiber 0g Sugar 6g Protein 2g