Raspberry Custard Creams

11:30 am on 14 January 2017
Raspberry Custard Creams.

Photo: Nic Murray

Makes about 20.



  • 125g very soft butter
  • ½ cup icing sugar
  • ½ cup custard powder
  • ½ cup rice flour
  • ½ cup standard flour


  • ½ cup raspberries, fresh or frozen (thawed)
  • 1 cup icing sugar
  • a knob very soft butter
  • 1 tablespoons raspberry powder (optional)



Preheat oven to 150°C and line two baking sheets with baking paper.

Beat butter and icing sugar until very pale.

Add custard powder and beat until well combined.

Fold in flours until just combined

Knead together gently, then wrap and chill for about 15 minutes so it’s cold but not hard.

Roll out on a floured surface, use a cookie cutter to make small rounds.

Bake for 12-15 minutes until crisp but not brown around the edges.


Microwave the raspberries until soft and juicy, but not hot – 20 or 30 seconds should do it

Pass raspberries through a fine sieve to eliminate the seeds.

Beat raspberry juice, butter and icing sugar until well combined.

Add raspberry powder, if desired, to get a stronger flavour and deeper colour.

Add a little hot water if the icing seems too thick.

To assemble:

Pipe or smear filling onto half the biscuits.

Top with remaining biscuits, pressing down gently to spread the filling to the sides.

Notes: You can use all rice or all standard flour. I find using both gives a light, crisp texture but holds together well. You can use other types of fruit, as long as you can get a thickish juice/pulp from it. You can make a chocolate version but substituting the custard powder for cornflour and adding some cocoa.

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