Maple Custard Creams Recipe

Instructions

1. Step 1

   Preheat the oven to 180°C (160°C fan) and line two large baking trays with baking paper

2. Step 2

   Put the butter, caster sugar and maple syrup into a large bowl and beat using an electric whisk for 4 minutes until pale and fluffy | Ingredients: 4 1/2 oz of unsalted butter, softened , 2 2/3 oz of caster sugar , 1 fl oz of maple syrup

3. Step 3

   Beat in the egg and vanilla paste until combined | Ingredients: 1 egg yolk , 1/2 tsp vanilla paste

4. Step 4

   Add in the flour and custard powder and mix until you have a smooth, soft dough | Ingredients: 7 2/3 oz of Doves Farm Organic White Spelt Flour , 1 1/2 oz of custard powder

5. Step 5

   Roll the dough between two sheets of baking paper until it’s around ½ cm thick and put in the fridge to chill and rest for 30 minutes

6. Step 6

   Cut out 6 x 4 cm rectangles from the dough. You can mark half of them with a custard cream stamp if you have one

7. Step 7

   Place onto the lined tray 2 cm apart and chill in the freezer for 5 minutes or in the fridge for 30 minutes

8. Step 8

   Bake for 8–10 minutes until golden and then leave to cool completely on the tray

9. Step 9

   Meanwhile make the filling by beating together the icing sugar, butter, custard powder and maple syrup with an electric whisk until pale and fluffy | Ingredients: 7 1/16 oz of icing sugar, sifted , 3 1/2 oz of unsalted butter, softened , 1 tbsp of custard powder , 2 tbsp of maple syrup

10. Step 10

    Take one (non-stamped) biscuit and spread a thick, even layer of the icing, then top with another (stamped) biscuit. Continue until all the biscuits are filled