Lightly flour the custard cream biscuit cutter and stamp, then cut out and stamp 12 biscuits, flouring the cutter and stamp each time. Repeat with 2 more batches of dough, except the 3rd batch, just wrap in some cling film and keep in the fridge rather than on a tray. Chocolate chip cookies are also an instant crowd pleaser, chewy and gooey, there’s a reason they are so popular.

Beat the butter and sugar in a stand mixer fitted with the beater, on medium speed for 2-3 minutes, until light and creamy. Turn 12 of the biscuits design-side down and pipe equal amounts of the crème au beurre around the edges and in the middle of each one. Sometimes when you’re hungry, that standard little biscuit won’t do, you need a hit or a boost and this is sure to fill that hole. Place the biscuits on one of the lined baking sheets and chill them while you roll out the remaining dough to make 12 more custard cream biscuits. Dollop the filling onto one cooled half (the non design side unless you want to do the design both sides!Foil could be used to stop it burning but keeping to the steps above makes it taste melt in the mouth and super authentic! Hannah Guntrip, who runs Han Made Cakes in St Martins, took charge of creating a recipe and overseeing the baking.

Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. If for you, one of life's biggest choices would be having to choose between cake or biscuits, it seems that now thanks to Asda you can have both. Leave to cool in the trays for 15min, then carefully invert on to cooling racks, peel off baking parchment and leave to cool completely. Wheat Flour (With added Calcium, Iron, Niacin (B3) And Thiamin (B1)), Icing Sugar, Palm Oil, Glucose Syrup, Dried Skimmed Milk, Rapeseed Oil, Sunflower Oil, Invert Sugar Syrup, Raising Agents (Sodium Bicarbonate, Disodium Diphosphate), Flavourings, Salt, Whey Powder (Milk), Emulsifier (Mono- And Di-Glycerides Of Fatty Acids), Colour (Beta-Carotene).

This makes it much quicker than making traditional doughnuts and is a lazy way to make a quick cake. This giant custard cream is a creamy and crunchy treat which is perfect when it comes to snack time.

Baking your own, with a silky cream filling, takes our favourite teatime treat to a whole new level of moreish dunk-ability. Sift the custard powder over the surface of the mixture and whisk again until the mixture is cool to the touch. Please note that we've linked to these products purely because we recommend them and they are from companies that we trust.Add the custard powder and flour, beat initially, but you may find it easier to put onto a chopping board with some flour to knead it briefly until smooth. Remove one tray from fridge and arrange the letters in the middle, then use the strands to decorate the biscuit to look like the swirls and lines on a Custard Cream.