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Raspberry ripple custard creams

Raspberry ripple custard creams


Retro biscuits are on the rise, and we’ve reinvented our favourite - custard creams - with a raspberry twist

  • Feeds 22 Feeds 22
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    642kj 154kcal
  • Fat
    High 12%
  • Saturates
    High 27%
  • Sugar
    High 11%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 18g

Bring Co-op to your front door

Big Bag Option


  • 150g Co-op unsalted butter, softened
  • 60g Fairtrade icing sugar
  • 150g Co-op plain white flour, plus extra for dusting
  • 30g cornflour
  • 30g custard powder

For the filling

  • 150g Fairtrade icing sugar
  • 80g Co-op unsalted butter, softened
  • 30g custard powder
  • 1 tbsp Co-op whole milk
  • 2 tsp Co-op seedless raspberry jam


  1. Beat the softened butter and icing sugar in a bowl until light and fluffy
  2. Add the flour, cornflour and custard powder, then mix until you have a smooth dough
  3. Wrap in cling film and chill in the fridge for 20 mins
  4. Lightly dust your work surface with flour and roll the dough out to a thickness of 3mm
  5. Using a 4cm square cutter, cut out 44 biscuits in total, transferring to two lined baking trays as you go
  6. Re-roll the dough as necessary
  7. Preheat the oven to 180°C/fan 160°C/gas 4
  8. Chill the biscuits for 10 mins, then bake for 10-12 mins, or until golden
  9. Leave to cool on the trays for 5 mins before transferring to a wire rack to cool completely.
  10. To make the filling, beat all the ingredients, except for the jam, together until smooth
  11. Swirl the jam through it to create a ripple effect
  12. Spoon into a piping bag fitted with a 1cm plain round nozzle and pipe the filling onto half of the biscuits
  13. Place the remaining biscuits on top to serve