🍪 Custard Cream Sandwich Cookies (Full Recipe)

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  • April 28, 2026
Breakfast

📝 Ingredients

For the cookies:

  • 200g all-purpose flour
  • 50g custard powder (like Bird’s Custard Powder)
  • 100g unsalted butter (softened)
  • 80g powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp milk

For the filling:

  • 100g unsalted butter (softened)
  • 150g powdered sugar
  • 1–2 tbsp custard powder
  • 1 tsp vanilla extract

👩‍🍳 Step-by-Step Instructions

🥣 Step 1: Prepare the Dough

  • In a large bowl, beat butter and powdered sugar until light, fluffy, and pale (about 3–5 minutes).
  • Add vanilla extract and mix well.
  • Sift in flour and custard powder together to avoid lumps.
  • Mix gently until a soft dough forms.
  • If dough feels dry, add milk 1 tbsp at a time until smooth but not sticky.

👉 Tip: Dough should be soft enough to roll but not cling to your hands.

🔄 Step 2: Chill the Dough (Important!)

  • Wrap the dough in plastic wrap.
  • Chill in the fridge for 20–30 minutes.

👉 This prevents spreading and helps keep the cookie shape neat.

🍪 Step 3: Roll & Shape

  • Lightly flour your surface.
  • Roll dough to about 5mm thickness.
  • Cut into:
    • Ovals (classic style)
    • Rectangles
    • Circles

👉 Optional: Use a fork or stamp to create patterns on top.

🔥 Step 4: Bake

  • Preheat oven to 170°C (340°F).
  • Line a baking tray with parchment paper.
  • Place cookies with slight spacing.
  • Bake for 12–15 minutes.

✔ Cookies should be:

  • Pale in color
  • Slightly golden at edges

👉 Do NOT overbake — custard creams should stay light.

❄️ Step 5: Cool Completely

  • Let cookies rest on tray for 5 minutes.
  • Transfer to a rack and cool fully.

👉 Warm cookies will melt the filling — patience matters here!

🧈 Step 6: Make the Filling

  • Beat butter until creamy and smooth.
  • Add powdered sugar gradually.
  • Mix in custard powder and vanilla extract.
  • Beat until light, fluffy, and spreadable.

👉 If too thick: add 1 tsp milk
👉 If too soft: chill briefly

🥪 Step 7: Assemble

  • Spread or pipe filling onto one cookie.
  • Place another cookie on top.
  • Press gently to sandwich.

👉 Don’t overfill — a thin layer tastes best.

✨ Pro Tips for Perfect Cookies

  • Use room temperature butter (not melted).
  • Always sift dry ingredients for smooth dough.
  • Chill dough to avoid spreading.
  • Bake in the middle rack for even cooking.
  • Store in an airtight container for best texture.

 

 

 

❓ FAQs

1. Why are my cookies spreading too much?

  • Dough wasn’t chilled
  • Butter too soft/melted
    ✔ Fix: Chill dough before baking

2. Can I make them without custard powder?

  • Not recommended — custard powder gives:
    • Flavor
    • Color
    • Texture

👉 Substitute (if needed): cornstarch + vanilla, but taste will differ.

3. Why are my cookies hard?

  • Overbaking
    ✔ Bake until just lightly golden

4. How long do they stay fresh?

  • Airtight container: 5–7 days
  • Fridge: up to 10 days

5. Can I freeze them?

✔ Yes

  • Freeze unfilled cookies: up to 2 months
  • Add filling after thawing

6. Can I use oil instead of butter?

❌ Not recommended

  • Butter gives flavor + structure
  • Oil will change texture completely

7. Why is my filling too runny?

  • Butter too soft
    ✔ Chill for 10–15 minutes before using

🍽️ Serving Idea

Serve with:

  • Tea ☕
  • Coffee
  • Or as a snack for guests

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