Custard Cream Cookies

READY IN: 18mins
Recipe by andypandy

easy, quick, and melt in your mouth cookie. Good filled or not filled the choice is yours. All the measurements in this recipe are weighed out on a scale. Received this in 1975 from Leeds England.

Top Review by Dorel

these are very simple to make and have a unique flavour with the custard powder. I baked the first pan at 325° but I had to bake for 10 min. The 2nd pan I raised the temp. to 350°and baked for the 8 minutes.I only got 32 cookies. I made about 1" balls but I guess they were a bit too big. I think a 1" cookie scoop would be ideal.Took pics with and without the icing between.

Ingredients Nutrition


  1. Cream 2 ounces of powdered sugar with the 6 ounces of butter or margarine. Cream well until fluffy.
  2. Sift the 6 ounces of flour with the baking soda, and custard powder.
  3. Add dry mixture to the creamed mix and combine well.
  4. Roll into small balls, and then flatten with the tines of a fork.
  5. Bake at 325°F on parchment-lined sheet, until bottoms are just turning golden.
  6. This should be about 8 minutes.
  7. Remove to cooling rack and cool completely.
  9. Combine the last of the 2 ounces powdered icing sugar with the 1 ounce of room temperature butter, until creamy and spreadable.
  10. Spread frosting on the bottom of one cookie, and top with the bottom of another, to make a filled cookie.
  11. Note: This recipe is all weighed out measurements.

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