Select Your Currency

Sweet Vanilla Kitchen's Ginger Custard Creams

Recipe shared by Cheryl McIvor for Moore Wilson's 2020 Calendar.

Sweet Vanilla Kitchen
49 Pretoria Street
Lower Hutt



150g butter
150g sugar
1 Tbsp golden syrup
1 Tbsp warm milk
1 tsp baking soda
1½ cups self raising flour
1 tsp ground ginger
1 tsp cinnamon

Custard Filling 
2 cups icing sugar
50g butter
2 Tbsp custard powder
Water to mix


Preheat oven to 150°C fan-bake.

Cream butter and sugar. Add golden syrup, flour, ginger and cinnamon, then baking soda dissolved in warm milk and mix together.

Roll into small balls and flatten with a fork.

Bake at  for 10-15 minutes until light brown.

For the filling, add all ingredients into a bowl and mix to combine.

When biscuits are cool add filling and press together.


← Previous Post Next Post →

Sweet Vanilla Kitchen's Ginger Custard Creams