If you’re from the UK, you’ll probably know all about the delicious delight that is the Custard Cream biscuit. Older-style recipes, such as the original Women’s Weekly recipe, tended to use icings which are not as creamy but firmer and a bit crumbly.

Of course, it’ll be quite tricky to draw swirls onto the biscuits with a toothpick but you could use an embossed rolling pin to roll out the dough which will give a similar effect. Get packet labelled SOFT icing sugar or “icing sugar mixture”, or check the ingredients and ensure there’s either cornflour/cornstarch, tapioca or similar as well as cane sugar/sugar. My preference is the yo-yo one for sure, despite the colour thing, due to the unique custard flavour. You can either roll the biscuit dough into small balls and flatten them with a fork before baking - or, learn how to use a Custard Cream biscuit cutter to shape and print the biscuits with the classic Custard Cream pattern.The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. Next, pair up the biscuits with another half that is roughly the same size and shape (as they will vary slightly). Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice piping consistency. Cut out the biscuits by pressing the cutter into the rolled out dough, then push down on the button to print the biscuits with the Custard Cream pattern.

Self Raising Flour – Self Raising Flour is a flour with added leavening agent which gives our cakes a bit of a rise.Keep in mind that anyone can view public collections - they may also appear in recommendations and other places. The recipe from the Women’s Weekly “Best Ever Recipes” cookbook published back in the 1970’s or 1980’s which, to this day, is still my all time favourite cookbook.