If you’ve ever been bewitched by the classic British custard cream biscuit-the delicate sandwich of vanilla custard-flavored cream between two crisp biscuits. then Nigella Lawson’s Custard Cream Hearts are going to feel like a beautiful little upgrade. Imagine those nostalgic flavors but given a touch of whimsy and elegance with the charming heart shape.
When I first came across this recipe, it felt like stepping into a cozy English kitchen, the kind that’s filled with warm light, the scent of vanilla and butter lingering in the air and the sound of gentle conversation over tea. Nigella has this magical way of taking something familiar and turning it into a bit of a treat. a biscuit that looks like a small love letter. The recipe is part pastry, part nostalgia and all heart.
What’s special about these hearts is that they don’t just taste like a custard cream. They feel like one. crisp yet tender, buttery but not heavy and filled with that mellow, creamy custard center that almost melts away on your tongue. If you have kids or if you just love the idea of making something that looks as good as it tastes, these hearts are perfect.
Nigella Custard Cream Hearts Recipe
Ingredients Needed
I remember the first time I gathered ingredients for these, there was something so simple yet promising about the list. Nothing too fancy but all the staples that make baking so comforting:
- Butter: 125 grams (room temperature, because no one likes trying to mix cold butter)
- Caster sugar: 75 grams (the fine sugar that gives just the right sweetness)
- Plain flour: 250 grams (the base for the biscuit)
- Cornflour (cornstarch): 50 grams (this makes the biscuit delightfully crumbly)
- Vanilla extract: 1 teaspoon (because a touch of vanilla is the heart of the flavor)
- Egg yolk: 1 (for richness and helping everything bind)
For the filling:
- Butter: 125 grams (softened, because you’ll want to whip this)
- Icing sugar: 250 grams (to keep the cream sweet and smooth)
- Custard powder: 1 tablespoon (this is the secret that makes it unmistakably custard cream)
- Vanilla extract: another 1 teaspoon (to keep the custard flavor bright and fresh)
That’s it! Simple pantry ingredients but together, they transform into something very special.
Equipment Needed
Sometimes the best recipes don’t need a long list of gadgets, just the basics. which, honestly, makes baking feel a bit more accessible and less intimidating.
- A mixing bowl – big enough to hold all your ingredients and give you some elbow room.
- A hand mixer or stand mixer. helpful for creaming butter and sugar but you could also use a strong wooden spoon if you’re feeling old school.
- A rolling pin – this is where you get to zone out a little and roll the dough to the perfect thickness.
- A heart-shaped cookie cutter – obviously essential here. If you don’t have one, I once used a small glass and carefully shaped hearts by hand with a knife and it worked just fine!
- Baking sheets lined with parchment paper. because no one wants a baking disaster.
- A cooling rack – for that moment of patience when you let your biscuits rest before sandwiching.
Having these tools around made me feel ready, like a proper baker setting up for a lovely project.
Instructions To Make Nigella Lawson’s Custard Cream Hearts
I love how this recipe balances ease with a bit of ceremony. The steps aren’t rushed. you take your time and it shows in the final biscuits.
- Start with creaming – Beat the butter and caster sugar together until pale and fluffy. This is such a soothing step for me; the transformation is almost hypnotic. The butter becomes silky, the sugar dissolves a bit and the mixture lightens in color.
- Add the egg yolk and vanilla. Whisk these in gently. The egg yolk adds a richness that will carry through to the biscuit and the vanilla smells like warm hugs.
- Sift the flour and cornflour together – This is important because the cornflour is the magic ingredient that gives the biscuit that melt-in-the-mouth crumbly texture. Then gently fold the dry ingredients into the butter mixture. You don’t want to overwork the dough. it should come together smoothly but stay tender.
- Chill the dough – Wrap it in cling film and pop it in the fridge for about 30 minutes. This resting period lets the dough firm up which makes rolling and cutting easier.
- Roll out and cut the hearts. On a lightly floured surface, roll the dough to about 3mm thick. Cut out heart shapes with your cookie cutter and lay them gently on your parchment-lined trays.
- Bake – At 180°C (350°F) for about 12-15 minutes, until the edges are just starting to turn golden. The smell at this point is so inviting. buttery, with that warm vanilla scent teasing your nose.
- Cool completely – This is hard because the biscuits look so good already! But you really must let them cool fully on a rack or the filling will melt when you sandwich them.
- Make the custard cream filling. Beat the softened butter until smooth, then gradually add the icing sugar and custard powder. Finally, beat in the vanilla. The cream will be pale yellow, smooth and oh-so inviting.
- Sandwich time – Take a biscuit, spread a generous dollop of the custard cream on the flat side and sandwich it with another heart biscuit. Press gently to join them but not so hard that the cream squirts out.
What I Learnt
Making Nigella’s Custard Cream Hearts was a little journey. First, the cornflour is non-negotiable-it truly changes the texture from ordinary biscuit to that tender, crumbly delight. Also, chilling the dough is a game changer. The first batch I rushed through and ended up with misshapen, tough biscuits. The second time, with patience and a cold dough, the hearts came out perfectly crisp and even.
Another thing I noticed was how delicate the filling is. It’s sweet but not cloying, with the custard powder giving it a subtle, nostalgic flavor. It reminded me of custard creams from my childhood but somehow more luxurious.
One small personal discovery. I found that if you sift the icing sugar and custard powder before mixing into the butter, the filling becomes incredibly smooth, no lumps at all. It feels almost like silk on your tongue.
FAQs
Can I Substitute The Custard Powder In Nigella’s Custard Cream Hearts Recipe?
Yes, you can! If you don’t have custard powder on hand, you could substitute it with a mixture of cornstarch and a bit of vanilla extract. It won’t give you quite the same custard flavor, but it’ll still give you that smooth, creamy texture.
What Should I Do If My Custard Cream Hearts Are Too Crumbly?
Ah, crumbly cookies can sometimes be a bit tricky! It might be that the dough is a little dry. Try adding a tiny bit more butter or a splash of milk to bring everything together. You want the dough to hold together but not be too sticky. A gentle hand while mixing helps too!
Can I Make Nigella’s Custard Cream Hearts Ahead Of Time?
Definitely! These cookies keep beautifully. You can bake them in advance and store them in an airtight container for up to a week. If you want to make them even earlier, you could freeze the unbaked dough, then slice and bake straight from frozen when you need them.
