Beauty, Lifestyle and Fashion Blog

Thursday, 7 July 2016

Custard Cream and Bourbon Biscuits Recipes

Hi chappes,

I love baking and i recently got Tanya's cookbook 'Tanya Bakes' so i wanted to try a recipe. We didn't have any eggs so i made the custard cream and i don't know why i thought of teatime treats. So i made bourbon biscuit  to go with them. The slate board in the picture was actually from a wedding i went to so i don't know where its from X

Custard Creams


For the Biscuits:
100g butter
50g caster sugar
100g plain flour
50g custard powder

For the filling:
150g icing sugar

 100g butter 
 2 drops of vanilla extract

1.Preheat your oven to 180C and line your trays with greaseproof paper.
2.Cream together the butter and caster sugar until well combined. Add in the flour and custard powder and mix until it forms a soft dough.
3.Then with a rolling pin roll out the dough on a lightly floured surface at about 1/2cm thick and cut with a knife or square/rectangular shape as big as you want. I followed want Tanya but in her book which was 4x2.5cm 
4. Place into the fridge for about 10 mins so the biscuits keep its shape
5. Then place into the oven for another 10 mins until they’re golden in colour.
6. Leave to cool completely, whilst the biscuits cool mix together the icing sugar, butter and vanilla essence with a drop of milk to form a creamy butter cream for the inside of the biscuits. Once the biscuits are cooled, apply the cream in-between two biscuits and press together.
7. Enjoy!!

Bourbon Biscuits


For the Biscuits:
225g Plain white flour 
125g Butter (unsalted) chilled 
75g Cocoa powder 
125g Unrefined golden caster sugar 
2tbsp Golden syrup 
1tsp Bicarbonate of soda 
3tbsp Milk 

For the filling:
3tbsp Custard powder 
100g Icing sugar 
25g Cocoa powder 
75g Butter (unsalted) softened 
2tsp Milk


 1.Blend together the flour, butter, cocoa powder, sugar, golden syrup, bicarbonate of soda.
2.Gradually add the milk until the mixture forms a dough.
3.Wrap the dough in cling film and chill in the fridge for 10 minutes.
4.Unwrap and roll out the dough out to a thickness of 1cm
5.Cut out rectangles approximately 3x8cm and using a skewer make the traditional indents on the top of every other biscuit.
6.Place on a baking sheet lined with baking paper and chill the biscuits in the fridge for 30 minutes.
7.Preheat the oven to 180°C (160° fan gas mark 4).
8.Bake the biscuits for 20-25 minutes then leave to cool

9.To make the filling, blend together the icing sugar, butter, custard powder and cocoa powder.
10.Once the biscuits are fully cooled, pipe the filling and sandwich the biscuits together.

These both taste soo good, please comment or tweet me if you make these. 
Please follow as well.

Sarah X

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