The custard cream - like many other biscuits - was a product of the industrial revolution. She explained her theory: “Custard powder was made by a chemist, Alfred Bird, whose wife was allergic ...

Stirring the milk into the dough by hand prevents over-mixing. Custard cream biscuits are mainly made of butter, custard ...

Set aside. In a food processor or using a rolling pin and a bowl, crush 24 of the custard cream biscuits with the biscuit filling. Add the melted butter to the biscuit and mix. Pour this into the ...

While you are waiting for the biscuits to set, make the custard buttercream ... add the butter and sugar to a bowl and cream together for five minutes until light and fluffy.

Silky and shapeable, an egg custard called eierstich is the star of German wedding soup. It's the perfect fit for comforting ...

Dust a clean work surface with flour and roll out the dough to the thickness of 7.5mm/⅓in. Use a 6.5cm/2½in round cutter to cut out biscuits. Collect the off-cuts, roll again and cut out more ...