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1
Preheat the oven to 180C/gas mark 4.
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2
Place the flour, custard powder, baking powder, butter and white fat into a bowl and rub in the fat to the flour until it resembles breadcrumbs (or blitz in a food processor).
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3
Add the sugar, mix to combine.
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4
Add the egg and mix to a dough, if its too crumbly add a little milk.
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5
Wrap the dough in clingfilm and chill for 20 minutes.
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6
Roll out the dough on a floured board and either cut into same-sized rectangles or use a cookie cutter to cut out an even number of shapes.
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7
For 14 custard creams you will need 28 biscuits as you need two biscuits per custard cream.
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8
Optional: I use a sugarpaste fondant stamp to imprint some roses on the outside of my biscuits, its not the same as the classic ferns but it looks nice.
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9
Place the biscuits on a greased and lined baking tray and cook for 10-15 minutes, leave to cool before sandwiching them together.
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10
To make the filling, combine the custard powder and icing sugar, add the butter and cream together, adding 1 teaspoon of warm milk if needed.
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11
Sandwich the biscuits together using around 1 teaspoon of filling, be careful not to break the biscuits when youre sandwiching them.
