Stirring the milk into the dough by hand prevents over-mixing. Custard cream biscuits are mainly made of butter, custard ...

The custard cream - like many other biscuits - was a product of the industrial revolution. She explained her theory: “Custard powder was made by a chemist, Alfred Bird, whose wife was allergic ...

Custard powder gives these biscuits the perfect crumbly texture and bags of flavour. We love the pairing of rhubarb jam but ...

Set aside. In a food processor or using a rolling pin and a bowl, crush 24 of the custard cream biscuits with the biscuit filling. Add the melted butter to the biscuit and mix. Pour this into the ...

Dust a clean work surface with flour and roll out the dough to the thickness of 7.5mm/⅓in. Use a 6.5cm/2½in round cutter to cut out biscuits. Collect the off-cuts, roll again and cut out more ...