1 stick (1/2 cup) unsalted butter
1/3 cup granulated sugar
1 cup all-purpose flour
8 tbsps corn starch
1 tsp vanilla extract
Cream Filling
Preheat the oven to 350°F. Cream together the sugar and butter until light
and fluffy. Fold in the flour, corn starch and vanilla until you
have a dough that you can roll out. Flour the surface and roll out your dough to a thickness of ¼ inch. Cut the
dough into whatever shapes you want ensuring that you have an even number of
each shape. Custard creams are traditionally square but I used a glass to cut
my dough into small circles.
Place your biscuits on a baking tray lined with parchment paper and bake
for 10 minutes until golden brown. Leave to cool for a couple of minutes
before transferring to a wire rack. When the biscuits are cool, gently sandwich them together with
a heaped teaspoon of the filling.
Cream Filling:
2/3 stick (1/3 cup) unsalted butter, room temperature
1 cup powdered sugar
2 tbsps corn starch
½ tsp vanilla extract
Cream the butter and vanilla together and gradually
add the sugar and corn starch until you have something with the consistency
of butter cream.
