1. Beat the butter, icing sugar, and vanilla until it’s light and fluffy.
2. You can use an electric mixer for this step.
3. Sift the flour, custard powder, and baking powder together.
4. Stir it into the butter mix bit by bit until everything is well combined.
5. Roll the dough into small balls (about a teaspoon each) and place them on a greased or lined baking tray.
6. Gently flatten them with your fingers, then press the tops with a fork to give them that classic look.
7. Bake at 180°C (350°F) for about 10 minutes, or until the edges start to turn golden.
8. Let them cool on the tray for 5 minutes, then move them to a wire rack to cool completely.

Custard Cream Filling

1. In a bowl, mix the butter, orange rind, and vanilla until smooth and creamy.
2. Gradually add the sifted icing sugar and custard powder, beating until fluffy and spreadable.

Assemble Your Biscuits

• Once the biscuits are completely cool, sandwich two together with a spoonful of custard cream in the middle.
• Gently press to spread the filling evenly.

Unfilled biscuits: Store in an airtight container for up to 2 weeks.

Filled biscuits: Best eaten within 1 week.

These homemade custard creams are soft, buttery, and filled with that nostalgic custard flavor. They’re easy to whip up, fun to make, and always a hit. Give them a try, you might never go back to store-bought again.