Funfetti Custard Creams #GBBO 2018 Week 1: Biscuits
Cook time: 
Total time: 
Serves: 6
  • 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
  1. Preheat the oven to 200C/fan 180C/gas 6.
  2. Line a large baking tray with greaseproof paper
  3. Cream the sugar and butter together until soft and creamy, this does take a while!
  4. Fold in the flour, custard powder and the vanilla essence until a dough is formed. (I made mine in my food processor)
  5. 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
  6. Place on to your prepared baking tray and bake in the oven for 8-10minutes until golden brown.
  7. Remove and cool on the tray and then move to a cooling rack.
  8. *Make the filling*
  9. 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
  10. Put the buttercream into an icing bag
  11. By now your biscuits are cooled and ready to fill and decorate. You should HAVE enough for approx 6 pairs (12 rounds).
  12. Mix the icing sugar with some cold water - enough to make a runny icing that is not too thin.
  13. 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
  14. 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.
  15. Your funfetti custard creams are ready to eat!
  16. Keep in a sealed tin.
Recipe by Mummy Mishaps at