I was so excited to find some ‘Great British Biscuit Cutters‘ on the Baked In site. The cutters are really fun, and easy to use. Mine are far from perfect looking, but they taste very authentic.
The biscuit set includes cutters for:
Custard Creams
Jammy Biscuits
Bourbon Biscuits
Iced Rings
Use my link if you would like to buy some Great British Biscuit Cutters:
bakedin.pxf.io/7moBGA or click the link at the top of this page.
INGREDIENTS
175g plain white flour
3 tbsp custard powder
1 tsp baking powder
3 tbsp white caster sugar
100g butter, cubed and softened
1 egg
½ tsp vanilla extract
1 tbsp milk, if necessary
FOR THE FILLING
200g icing sugar
4 tbsp custard powder
100g unsalted butter, cubed and softened
PREPARATION METHOD
Preheat the oven to 180°C/Gas mark 4 and line a baking sheet with greaseproof paper.
Combine the flour, custard powder, baking powder together in a bowl. Rub in the butter until the mixture becomes the consistency of breadcrumbs, then stir in the caster sugar.
Add the egg and the vanilla extract. Mix until the ingredients come together into a smooth ball. If too dry add the milk one drop at a time.
Gather the dough into a ball and wrap tightly in clingfilm. Let the dough rest in the fridge for about 30 minutes.
To make the custard cream filling, mix the icing sugar and custard powder in a bowl, then beat in the butter until light and fluffy, add 2 teaspoons of boiling water and mix until smooth. Cover and set aside.
Roll out the dough on a floured surface to about 5mm thick.
Dust the base and inside of the Dexam custard cream cookie cutter with flour before using.
Place cutter on dough, push the outside of the cutter into the dough to cut a biscuit, then press the central button on the cookie cutter to imprint the design onto the biscuit and release the dough from the mould.
Place biscuits on the prepared baking tray. Bake for 12-15 minutes until just golden at the edges, then transfer to a wire rack to cool.
Once cool sandwich biscuits together with a teaspoon of the filling.
This recipe is credited to Dexam: https://dexam.co.uk/custard-creams-recipe
Tip: When rubbing in the butter to the flour mixture be sure to rub with the tips of your fingers as lightly as possibly.
Your mixture should have the consistency of breadcrumbs.
Add the sugar next and mix well.
Tip: Shake the bowl gently to make sure the sugar is combined as evenly as possible.
My helper stirring in the sugar.
When adding the egg and vanilla extract don't be too quick to add any milk. Mix together into a smooth ball. If you add milk too quickly you could end up with a sticky mess. Can you tell I've been here before with previous recipes?
Tip: Put the cling film on the counter, then put your biscuit dough on the cling film and wrap it up.
I have no idea why I didn't take a picture of the cutting out part. My only excuse is that my helper is 5 years old and was keen to get on to the next part of the recipe.
When mixing the cream filling make sure to mix it well to ensure there are no lumps. If you give it a good mix it should be nice and smooth.
This is the finished product. Like I said before, it doesn't look perfect, but it tastes pretty good, and very authentic.
Happy Baking. Comment on how your biscuits turn out. I bey they'll look better than mine.
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