Saturday, January 5

Melting Moments....

So we have all been there....

You've had a dreadful day, it's cold outside in the rough British weather, and the one thing you need is a big mug of snuggly tea to warm up your heart.

But alas....You're still craving that little treat just to pick you up a smidge and fill 'that' gap.... I have the solution!
We all love a good Custard Cream to dunk in your steaming brew, but these are not just normal Custard Creams... Hell no!
Nothing is more comforting than a cup of tea!

These are 'Melting Moments', the cheeky, crumbly, light vanilla cousins to the shop bought beauties. Easy to whip up in minimal time, light to munch upon and ohh so moreish... Once you dunk these, you'll simply melt on the spot! 

To make your own creamy crunchies, you'll need:
- 190g icing sugar
- 155g plain flour
- 140g cornflour
- 1/2 tsp baking powder
- 200g butter
- 1 tsp vanilla extract

( For the Filling)
- 2tbsp Custard Powder (I used Bird's instant custard powder)
- 100g butter (softened)
- 150g icing sugar
- 1 tbsp water
- 1 tsp vanilla extract

 Preheat your oven to 180 °C/ gas mark 4/ 170 °C Fan, and line 2 baking trays with baking parchment.

I found putting a tea towel over the bowl was a good idea when mixing otherwise you might have a slight flour explosion outside the bowl!

Now this is how unbelievably simple these biscuits are... Weigh up all of the ingredients and add to a mixing bowl. You can either use an electric hand whisk, or like myself, use an electrical mixer.

Keep on mixing until you have a soft, cream coloured dough which is easy to mould.

Roll tablespoonfuls of the soft dough into golf ball size and pop onto the baking tray with plenty of space in between as these little blighters love to spread!
(I warn you... the dough itself is highly addictive so try to resist eating as much as I always do!)
Gently press down on their tops to flatten them so that they double in size.

Don't worry about any cracks around the edges, this is part of their home-made charm! Try to make them a roughly similar size so that they will match up later on.
Simples! Now pop them in the oven for about 9 minutes until they begin to turn golden. Watch them like a hawk near the end as they will quickly turn crispy and dark gold unless rescued.
Take them out of the oven and let them cool completely.

Now you can start on the creamy custard filling! Beat the custard powder, 100g butter and 150g icing sugar with a splash of vanilla extract. If you beat the mix well for a good 4-5 minutes the cream will become thicker and creamier to sandwich your biscuits.

Using a palette knife, layer the inside of one biscuit with as much or as little vanilla custard as you fancy. (Personally I find you don't need to smother them as the both the biscuits and the cream are very sweet, but adjust to suit your sweet tooth.)

Sandwich the two biscuits together, try to find similar sizes but don't worry if they are a bit random!
Dust with icing sugar to finish.

And now the best bit... Relax, pour yourself a cup of tea, and melt away those worries with these simple but addictive relatives of the childhood favourites. They are best eaten on the same day,(A fabulous excuse to eat the all!), but they will keep for 2-3 days.

Beware... They might keep that long, but I highly doubt they will last that long!

Happy Baking!


  1. mmm these look delish! Great and cute blog - really enjoying reading. Love your hair too!! xxx

    1. Thanks Abby!! Very kind! Hopefully its a good read for everyone as I just love creating new posts. Just had a look at yours, great blog! You look fantastic by the way, keep it up! xxx

  2. HOMEMADE custard creams?!? you are such a domestic goddess!!! I really need some of these beauties in my life for dipping and generic nibbling....x x

  3. You take really great pictures, and your recipes (the ones I've read so far) are simple and great! xx


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