Mary Berry Custard Creams are tasty biscuits that are crunchy and creamy. They are named after the famous British cook Mary Berry because they are made with flour, butter, sugar, and custard powder. They are a nice treat to have with a cup of tea.
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💗 The Benefits Of Trying This Delicious Recipe
- Authentic Flavor. The Mary Berry Custard Creams recipe gets the real taste of classic custard creams, so every bite brings back memories and makes you feel warm and cozy.
- Easy Preparation. This recipe is great for both new and experienced cooks because it has simple ingredients and easy steps. You’ll love how easy it is to make these wonderful biscuits.
- Versatile Treat. These custard creams can be eaten as a snack on their own, with a cup of tea, or at a party. They are flexible treats that can be enjoyed in a variety of ways and places.
- Homemade Delectables. By making these custard creams from scratch, you’ll get the pleasure of making a treat that’s better than anything you can buy in a store. Each cookie will taste and feel like it was made with love and care.
🍪 Mary Berry Custard Creams Ingredients
For The Biscuits
- 225g unsalted butter, softened
- 115g caster sugar
- 1 tbsp vanilla extract
- 3 tbsp milk
- 340g plain flour, sieved
- 125g instant custard powder
For The Filling
- 300g icing sugar
- 150g unsalted butter, softened
- 1 heaped tbsp instant custard powder
- 2 tsp vanilla extract
👩🍳 Mary Berry Custard Creams Instructions
- Preheat the oven to gas 4, 180 degrees Celsius, and fan to 160 degrees Celsius. In a food processor, thoroughly combine the butter and sugar. Add the vanilla extract and milk, then combine with a mixer. Beat together the flour and custard powder until you have a homogeneous dough ball. Alternately, beat the ingredients with a wooden spoon in the order listed above, then use your palms to form the mixture into a ball.
- Form the dough into a 5cm x 4cm oblong with a 5cm depth and 4cm width. Chill in the refrigerator for at least 20 minutes, or until firm.
- Once firm, slice the oblong into 50-60 x 5mm segments and arrange them on two large baking sheets lined with baking paper. Using a skewer or cocktail stick, mark a line of dots 5 mm from the edge of each cookie’s circumference.
- Bake for 8 to 12 minutes, or until the edges begin to develop a light golden brown color. Remove with a palette knife and place on a wire stand to cool.
- For the filling, combine confectioners’ sugar, butter, custard powder, and vanilla extract with a mixer or wooden spatula until smooth. A teaspoon of the filling should be placed on the bottom of a cookie and spread uniformly to the edges using a small palette knife. Add another biscuit on top. Repeat until all of the cookies and filling have been consumed. The pastries will last up to one week when stored in an airtight container.
💭 Recipe Tips
- Use custard powder instead of custard mix or pudding mix to make Mary Berry Custard Creams taste and feel like they should.
- Make sure the butter is at room temperature so that the dough is easy to mix and smooth.
- Roll the dough to the same thickness so that the biscuits will bake evenly and look the same when they are done.
- Don’t fill the biscuits too much with the custard filling so they don’t get too messy or hard to handle.
- Custard Creams should be kept in a sealed container to keep them fresh and stop them from going stale.
🍧 What To Serve With Custard Creams?
Mary Berry Custard Creams pair well with a variety of accompaniments serve them alongside a hot cup of tea or coffee for a classic combination. For a touch of indulgence, enjoy them with a dollop of whipped cream or a scoop of vanilla ice cream.
🎚 How To Store Custard Creams?
- In The Fridge. Store Traditional Mary Berry Custard Creams in a room-temperature airtight container. This keeps them fresh avoid dampness and sunshine.
- In The Freezer. Place Traditional Mary Berry Custard Creams in a single layer on a baking sheet and freeze until solid. Transfer the frozen biscuits to a freezer-safe container or bag with parchment paper between layers for up 2 months.
🥵 How To Reheat Custa-rd Creams?
- The Oven. Preheat your oven to 300°F (150°C). Heat the custard creams in the oven for a few minutes on a baking sheet. Overheating might soften them.
- In Microwave. Heat a couple of custard creams on a microwave-safe plate for 10-15 seconds at low power. Avoid overheating by checking their temperature every interval. Microwaving may soften biscuits more than oven reheating.
- Room Temp. To enjoy custard creams naturally, let them reach room temperature. This approach preserves taste and texture.
FAQs
How Can I Stop Custard Creams From Spreading Excessively During Baking?
To prevent excessive spreading, chill the dough before baking and ensure the butter is not too soft.
How Do I Achieve The Perfect Texture For Custard Creams?
Achieve the perfect texture by rolling the dough to a consistent thickness and baking until golden.
Can I Use Margarine Instead Of Butter In Custard Creams?
Margarine can be used as a substitute for butter, but it may affect the taste and texture of the Custard Creams.
How Can I Keep The Custard Creams From Being Overly Sweet?
To avoid excessive sweetness, adjust the amount of sugar in the recipe or balance it with a slightly tangy filling.
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Mary Berry Custard Creams Nutrition Facts
Amount Per Serving
- Calories: 100
- Total Fat: 6 grams
- Saturated Fat: 3 grams
- Cholesterol: 15 milligrams
- Sodium: 60 milligrams
- Carbohydrates:12 grams
- Fiber: 1 gram
- Sugars: 6 grams
- Protein: 2 grams
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Custard Creams
Description
Crafted with classic pantry staples, including butter, sugar, flour, and custard powder, Mary Berry’s Custard Creams are a delicious testament to simple British baking. Requiring a total of 40 minutes, this recipe yields 15 servings of buttery biscuits sandwiched with creamy custard filling, offering an enchanting home-baked treat experience.
Ingredients For The Biscuits
For The Filling
Instructions
- Preheat the oven to gas 4, 180 degrees Celsius, and fan to 160 degrees Celsius. In a food processor, thoroughly combine the butter and sugar. Add the vanilla extract and milk, then combine with a mixer. Beat together the flour and custard powder until you have a homogeneous dough ball. Alternately, beat the ingredients with a wooden spoon in the order listed above, then use your palms to form the mixture into a ball.
- Form the dough into a 5cm x 4cm oblong with a 5cm depth and 4cm width. Chill in the refrigerator for at least 20 minutes, or until firm.
- Once firm, slice the oblong into 50-60 x 5mm segments and arrange them on two large baking sheets lined with baking paper. Using a skewer or cocktail stick, mark a line of dots 5 mm from the edge of each cookie’s circumference.
- Bake for 8 to 12 minutes, or until the edges begin to develop a light golden brown color. Remove with a palette knife and place on a wire stand to cool.
- For the filling, combine confectioners’ sugar, butter, custard powder, and vanilla extract with a mixer or wooden spatula until smooth. A teaspoon of the filling should be placed on the bottom of a cookie and spread uniformly to the edges using a small palette knife.
- Add another biscuit on top. Repeat until all of the cookies and filling have been consumed. The pastries will last up to one week when stored in an airtight container.
Notes
- Use custard powder instead of custard mix or pudding mix to make Mary Berry Custard Creams taste and feel like they should.
- Make sure the butter is at room temperature so that the dough is easy to mix and smooth.
- Roll the dough to the same thickness so that the biscuits will bake evenly and look the same when they are done.
- Don’t fill the biscuits too much with the custard filling so they don’t get too messy or hard to handle.
- Custard Creams should be kept in a sealed container to keep them fresh and stop them from going stale.
Mary Berry Custard Creams