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©2019 ADELAIDE BAKES

Raspberry & Lemon Custard Creams

June 29, 2018

Finding time to bake with a toddler and newborn in the house is a challenge! Obviously, those who know me well know I can't go too long without baking something, but since becoming a mummy for the second time 6 weeks ago my life has literally been turned on it's head. Things that were starting to get easier have now become even more challenging that I'd ever imagined. Leaving the house is an adventure and a test of my sanity just about every time. I'll only take my toddler to play in confined play spaces (thank you play cafes!) and I am repeating myself what feels like a million times.

Life with a six week old and a toddler is HARD.

 

I've been dreaming of these custard cream cookies for weeks but haven't had the opportunity to make them. As a baker my pantry is full of just about everything I need to bake at a moments notice and when it felt like the baby had fallen into a deep sleep for her afternoon nap I knew I had to take the opportunity to de-stress and get my bake on!

 

The wonderful thing about these cookies is that they take very little time to whip up! They look gorgeous and taste so delicious! I hope you get a chance to make them and I'd love to see your cookies if you do!

 

  

Lemon Custard Cream Cookies

 

200g softened butter

70g icing sugar

1 extra large egg white (35g)

200g plain flour

50g custard powder

Finely grated zest from 1 lemon

Pinch salt

1 tsp vanilla extract (optional)

 

Begin by beating the softened butter, icing sugar and lemon zest together until light, pale and fluffy. This can be done using a hand held beater or a stand mixer with a paddle attachment.


Add in the egg white and beat together until fully combined. You may need to scrape down the sides of the bowl to make sure everything is incorporated.

 

 

 

Add in the custard powder, plain flour and salt and beat again until everything is fully combined. Again you may need to scrape the bowl down before a final mixing to make sure everything is combined and you've created a soft, pliable dough.

 

Your cookie dough should be quite soft at this stage. If it's cold in your home or your butter wasn't soft enough to begin with you may find it difficult to pipe the cookies. You can transfer the cookie mixture into a bowl and microwave in a couple of very short 10 second bursts to make the dough a softer consistency. Please be very careful if you decide to do this because you don't want to melt the butter.

 

Fit a piping bag with a star nozzle. I use a French star tip but you can use any nozzle you have. Line your baking tray with a sheet of baking paper

 

If your piping skills aren't great simply roll teaspoonfuls of the dough into little balls and flatten with a fork.

 

I chill my piped dough for 15 - 20 minutes to set the butter, you can simply pop the tray into the fridge or freezer while you pipe the rest of the batter out.

 

Chilling the dough after piping firms the butter back up, this will stop the cookies spreading too much or becoming too flat in the oven.

 

Preheat your oven to 170 degrees C.

Bake chilled cookies for about 12-13 minutes until lightly golden

 

 

Lemon Raspberry Buttercream

 

120g softened butter'

260g sifted icing sugar

2 tablespoons lemon juice

3 tablespoons raspberry jam

 

Beat the softened butter in a stand mixer with your paddle attachment to break apart and start the creaming process.

Add the icing sugar abut a half a cup at a time until completely incorporated, scarping down the bowl if you need to, to make sure the butter and icing sugar is completely combined. Beat these together for a good 4-5 minutes until light, pale and fluffy.

Add the lemon juice and beat to incorporate.

Add in the raspberry jam and beat again to thoroughly combine.

 

 

Fit another piping bag with a star nozzle (I used my French tip again because I love it!)

 

Once the cookies have cooled completely find matching pairs and line them up ready for filling. Fill the cookies by piping buttercream on one side and sandwiching together with the other. Place the filled cookies on a plate and refrigerate until set, about 20 - 30 minutes.

 

These cookies are best eaten at room temperature so take them out of the fridge about 20 minutes before you'd like to eat them.

 

This recipe makes about 15 sandwiched cookies!

Boil the kettle, make a hot cuppa and enjoy!!

 

 

 

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