Homemade Custard Creams – Buttery, Creamy, and Irresistible

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the flour, cornstarch, and a pinch of salt.
In a separate bowl, beat the softened butter and powdered sugar together until light and fluffy.
Add the egg yolk and vanilla extract to the butter mixture and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Roll the dough out on a lightly floured surface to about ¼ inch thickness.
Use a round cookie cutter (about 2 inches in diameter) to cut out biscuit rounds. Place them on the prepared baking sheet.
Bake for 12-15 minutes or until the biscuits are lightly golden around the edges.
Remove from the oven and allow the biscuits to cool completely on a wire rack.
Step 2: Make the Custard Filling

In a medium bowl, beat the softened butter until smooth and creamy.
Add the powdered sugar and custard powder (or pudding powder) and beat until fully combined.
Gradually add the milk, a tablespoon at a time, until the filling reaches a smooth, spreadable consistency. If it’s too thick, add a little more milk.
Once the biscuits have cooled, spread a generous amount of custard filling on the flat side of one biscuit.
Top with another biscuit to form a sandwich. Press gently to seal.
Serving and Storage Tips