Low Sodium Custard Cream Biscuits
Indulge in the buttery, nostalgic charm of Low Sodium Custard Cream Biscuits, a healthier twist on the classic British treat. Perfectly golden and delicately crisp, these biscuits boast a melt-in-your-mouth texture thanks to a harmonious blend of unsalted butter, custard powder, and vanilla extract. With their creamy custard filling, crafted from icing sugar and buttery goodness, they offer the rich flavor you love while keeping sodium levels in check. Ideal for tea time or a sweet snack, this easy-to-follow recipe yields 24 delightful sandwich biscuits and takes under an hour to prepare. A deliciously low-sodium dessert option that doesn’t compromise on taste, these biscuits are as satisfying to bake as they are to share!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 125 grams unsalted butter
- 50 grams caster sugar
- 50 grams custard powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 100 grams icing sugar
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, mix together the flour, custard powder, and baking powder.
In a separate bowl, cream the unsalted butter and caster sugar together using an electric mixer until light and fluffy.
Add the vanilla extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms.
If the dough is too dry, add the milk one teaspoon at a time until the desired consistency is achieved.
Roll the dough into walnut-sized balls and place them onto the prepared baking sheets. Press gently with a fork to flatten slightly.
Bake in the preheated oven for 12-15 minutes or until the biscuits are just beginning to turn golden at the edges.
Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
To make the custard cream filling, mix together the icing sugar, custard powder, and 50 grams of unsalted butter in a bowl until smooth and creamy. Add a few drops of milk if the mixture is too stiff.
Once the biscuits are completely cool, spread a generous amount of custard cream filling on the flat side of one biscuit and sandwich with another biscuit.
Repeat with the remaining biscuits and filling. Serve and enjoy your low-sodium custard cream biscuits.
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 483 mg | 21% | |
| Total Carbohydrate | 350.4 g | 127% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 149.5 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 281 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
