Raspberry ripple custard creams
https://www.coop.co.uk/recipes/raspberry-ripple-custard-creams
Retro biscuits are on the rise, and we’ve reinvented our favourite - custard creams - with a raspberry twist
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Feeds
22
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Ready in
1 hour
15 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 18g
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Ingredients
- 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
Method
- Beat the softened butter and icing sugar in a bowl until light and fluffy
- Add the flour, cornflour and custard powder, then mix until you have a smooth dough
- Wrap in cling film and chill in the fridge for 20 mins
- Lightly dust your work surface with flour and roll the dough out to a thickness of 3mm
- Using a 4cm square cutter, cut out 44 biscuits in total, transferring to two lined baking trays as you go
- Re-roll the dough as necessary
- Preheat the oven to 180°C/fan 160°C/gas 4
- Chill the biscuits for 10 mins, then bake for 10-12 mins, or until golden
- Leave to cool on the trays for 5 mins before transferring to a wire rack to cool completely.
- To make the filling, beat all the ingredients, except for the jam, together until smooth
- Swirl the jam through it to create a ripple effect
- Spoon into a piping bag fitted with a 1cm plain round nozzle and pipe the filling onto half of the biscuits
- Place the remaining biscuits on top to serve
