These delicious biscuits are a fun take on the traditional custard cream biscuit we all grew up with. My Funfetti Custard Creams are as easy to make as they are to eat, and too nice to dunk in your tea!
The Great British Bake Off is back!!!! Yaaaay *does a happy dance* ! Of course this means that it also sees the return of the Great Bloggers Bake Off *does another happy dance*. Also, it sees the return of me baking lots and trying not to gain too much weight! Well, I have failed on that score already with my scrumptious Funfetti Custard Creams, as I have already eaten one and will probably devour another while I watch the show shortly.
I will return to my biscuits and how I made them in just a moment.
So with the new series of the GBBO tonight , series 9 no less (can you believe its been on that long?), it appears they have broke with episode one tradition. In the previous series they always have week one as cake week. This is perfect for me because I bake cakes all the time, and I have 4 cake recipes I could have used for tonight, all written up and ready to post. Alas! It appears those cheeky GBBO producers have decided that this year, week 1 is my old baking nemesis – BISCUITS aaaaaagh! I am rubbish at baking edible biscuits, and have always said that if I were to make it on to the show I would be out after biscuit week. It also meant that I have to get baking this morning because my cake recipes were of no use to me (they will be next week though – phew!).
Anyway, by the time you read this blog post, you will have seen the first episode, and met the new contestants, giggled at Sandy and Noel and watched how Paul and Pru judged the bakes this week. We can also decide which bakers we like already. Who do you like so far?
This week the themes are:
Signature – Regional Biscuits
Technical – Wagon Wheels
Showstopper – 3D Biscuit Image of Yourself
I also have some news about the bake along this year …..keep reading as details are below.
Funfetti Custard Creams
As I mentioned above, I only discovered that it was going to be a biscuit week and not a cake week last night. Therefore, I got up early this morning and decided to have a go at making some custard cream biscuits, because I had the necessary ingredients and it is a delicious biscuit. Of course, I have added my own twist, by including some sprinkles. I have also mentioned on many occasions that I am a biscuit fail, but I just figured I had to get something made ready for tonight.
Do you know what? They aren’t half bad! These are the BEST biscuits I have ever made. Fact.
They did not crumble , they did not burn and they were not soft/soggy. I was surprised as much as I was chuffed!
I added some sprinkles to make them more fun and appealing to the kid inside us all. This is optional, I am sure they would taste just as nice without sprinkles (although not as colourful).
Are you a biscuit dunker? I think these are too nice to dunk in my cuppa , but they fit inside a mug at least.
- 100g butter
- 50g caster sugar
- 1 tsp vanilla essence/extract
- 50g custard powder
- 100g self raising flour
- 75g butter
- 100g icing sugar
- 1 tbsp custard powder
- dash of vanilla extract/essence
- edible sprinkles
- 50g icing sugar
- cold water
- Preheat the oven to 200C/fan 180C/gas 6.
- Line a large baking tray with greaseproof paper
- Cream the sugar and butter together until soft and creamy, this does take a while!
- Fold in the flour, custard powder and the vanilla essence until a dough is formed. (I made mine in my food processor)
- Lightly dust a clean surface with flour, and roll out dough to roughly ½ cm thickness. Then cut out shapes of your choice, I did rounds (using a scone cutter). You need to make an equal amount
- Place on to your prepared baking tray and bake in the oven for 8-10minutes until golden brown.
- Remove and cool on the tray and then move to a cooling rack.
- *Make the filling*
- Place the butter into a mixer and beat to soften and then add icing sugar, custard powder and vanilla until a creamy consistency is achieved. Now stir in the sprinkles - about ½ tbsp is plenty
- Put the buttercream into an icing bag
- By now your biscuits are cooled and ready to fill and decorate. You should HAVE enough for approx 6 pairs (12 rounds).
- Mix the icing sugar with some cold water - enough to make a runny icing that is not too thin.
- Take the top biscuit and dip into the icing (or spread it on with a knife) and then add some sprinkles to stick to the icing. Leave for 5 minutes to set
- Turn one of the biscuits over and pipe the buttercream into the centre. Repeat for the other 5 biscuits. Then top with the corresponding top biscuits and press down gently so the cream filling fills the middle.
- Your funfetti custard creams are ready to eat!
- Keep in a sealed tin.
The #GBBOBloggers2018 / #GBBOBakeoftheWeek Linky
This year I am teaming up with my fellow BAKE OF THE WEEK co host Helen to share the baking work load of the GBBO bake along. Therefore, welcome Helen and thank you in advance for your help 🙂 The linky will be shared on both of our blogs and we will chose our favourite bakes each week in the round up.
You are welcome to bake along with me and Helen and I am hoping to see some other long standing GBBOBloggers join in too. You can read the rules here which are not strict really, but they just explains our twitter accounts and all that jazz! All I ask is that you please add my badge, a link to mine and Helen’s blogs and share the GBBO love by sharing or commenting on some of the bakes that link up. Your posts will be pinned too.
Please link to both mine and Helen’s blogs and use these hashtags on twitter, IG, FB etc so we can share your pics / blog posts :
#GBBOBloggers2018 #GBBOBakeoftheWeek @JennyPaulin @CasaCostello
The linky will open either Tuesday after the new episode, or Wednesday morning, depending on how organised Helen and I have been! It closes the following Monday at 11.59pm.
I really hope some of you will join in – there *might* even be some surprises along the way.
ON YOUR MARKS……GET SET….BAKE!!!!!