Absent and Back - Custard Creme Cookies

It's been forever since I last posted - in fact, months.  How does life get in the way? But I have been baking and I have several recipes I will add, but for now, it's British Baking copycat today.  I have looked at this recipe several times, thinking how good these cookies look.  I had to buy some custard creme powder and I bought it on Amazon.  It is called Bird's and looks like this:

I wasn't sure if these cookies were my favorite and probably not on my list of top 5 cookies, BUT I took them into an office where I volunteer and they were a complete hit.  The ladies loved them. So I will say that is a pretty much a win.

The Recipe:

              Custard Creme Cookies (recipe is from Bake from Scratch)

For the cookie:

1 cup (227 g) unsalted butter, softened

2/3 cup (133 g) granulated sugar

1 tsp (4 g) vanilla extract

3/4 tsp (2.25 g) kosher salt

2 1/3 cups (292 g) all-purpose flour

1/2 cup (65 g) custard powder (I used Bird’s)

Vanilla Custard Butter cream, recipe below

Instructions:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, vanilla, and slat at medium speed until creamy -about 2-3 minutes, stopping to scrape sides of bowl.
2. In a medium bowl, whisk together flour and custard powder. With mixer on low speed, gradually add the flour mixture to the butter mixture until dough begins to clump together.  Turn out dough onto a lightly floured surface, and shape into a disk.  Wrap in plastic wrap and refrigerate until chilled, about an hour.
3. Preheat ove to 350*. Line baking sheets with parchment paper.
4. On a lightly floured surface, roll dough to 1/8 inch thickness. Using a 3 inch fluted round cutter, cut dough, retooling scraps until all the dough is used. Place each round onto the parchment paper 1 inch apart. If you have a cookie stamp, use it now to make a design on the cookie. 
5. Freeze until firm-about 10 minutes
6. Bake until edges are beginning to brown. 10-12 minutes depending on your oven. Remove from pans and let cool completely on wire racks.

Vanilla Custard Butter Cream

3/4 cup (170 g) unsalted butter, softened

1/8 tsp kosher salt

1/4 cup (33 g) custard powder

1 tsp (6 g) Vanilla

2 cups (240 g) powdered sugar

1 tbls (15 g) heavy whipping cream

Instructions:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth, 2-3 minutes. Beat in the custard powder and vanilla. Mix until fluffy. With mixer on low, add the confectioner’s sugar until combined. Add the whipping cream and mix on medium high for another 2 minutes.
2. Put buttercream into a piping bag fitted with a #12 Wilton round tip
3. Squeeze 5 dots of buttercream around the outside edge of a cookie and fill the middle. Place another cookie on top. *Note: can serve immediately or can be stored up to 5 days at room temperature

And there it is.  Other than needing to buy the Bird's Custard Powder (which you can find at Walmart or buy from Amazon and have it delivered right to your door), you probably have everything on your shelf at home. Maybe you'll try them. I hope you do. Baking something out of the ordinary is always a fun adventure and honestly, I loved the mmm's and yum's I heard from the cubicle over. I love to bake. 

Happy Baking to you!