Custard creams

One of DD's favourite shop bought biscuits is custard creams. So I tried to find a recipe to make my own. Yes the photo looks like a cake, but I promise you it's a biscuit!

I have to admit, these were really fiddly, a bit too fiddly for my liking and as DD didn't rave about them, I won't make them again.

However, you might like them and be prepared to be a little more Nigella Lawson than I, so I thought I'd share the recipe with you!

I did discover how to make butter icing using fructose, so I'm really pleased about that. The first lot I ever made never set properly; it went all oily, but this was perfect and I've since used it in a Victoria sandwich.

Sugar free custard creams (makes 12)

Ingredients

Ingredients for biscuits

• 40gms fructose
• 150gms butter
• 2 tbsp custard powder
• 165 gms flour

Ingredients for butter icing

• 80gms butter
• 60gms fructose - powdered in a blender
• 2 tbsp custard powder
  

Method

• Make the biscuit dough first:
  Cream together the butter and fructose until blended and soft
• Add the custard powder and flour and mix into a dough
• Roll out onto a lightly floured surface and cut into 24 identical shapes
  
• Bake at 170 for 15 minutes until golden

Make the icing sugar

• Soften the butter with a fork
• Blend the fructose in a blender or mortar and pestle until fine - it won't get as fine as icing sugar, but make it as fine as you can.
• Add the custard powder and mix everything together with a fork until blended and with a 'butter icing' consistency.

Once the biscuits are completely cooled, spread with icing sugar and sandwich them together to make 12 biscuits. The biscuits are pretty crumbly so you need to be gentle! I also found there was too much icing, so you might have some left over.