Weasley’s Canary Creams (aka Custard Creams)
Weasley’s Canary Creams are a mild but yummy sandwich cookie that is a traditional British dessert. These appear in Harry Potter and the Goblet of Fire book as Canary Creams, a Weasley joke product. In the story, the biscuit looks like an ordinary custard cream but they cause whoever eats it to turn into a canary for a minute. See Pottermore for more information.
I was inspired to make this recipe based on Great British Baking Show Bake-Along group I belong to that challenges us to follow along the Great British Baking Show and bake one of the challenges from each week. For Biscuit week, we were challenged to make 24 identical sandwich cookies with biscuits that have a snap and a filling that doesn’t ooze out. This was my first time making a sandwich cookie and we loved the result. I definitely go the snap in the biscuit and the filling doesn’t ooze, however I only got 20 sandwich cookies instead of 24. I will have to increase the batch next time!
Weasley’s Canary Creams Recipe
Custard Cream Biscuits
- 200 g (7 oz) plain flour
- 50 g (2 oz) Bird's custard powder
- 1 tsp. baking powder
- 75 g (3 oz) caster sugar
- 125 g (4 oz) salted butter, chilled, cut into cubes
- 1 medium egg
- 1 tbsp. milk
Custard Cream Filling
- 75 g (3 oz) salted butter, softened
- 125 g (4 oz) powdered sugar
- 2 tbsp. Bird's custard powder
- 1 tsp. whipping cream
- Put the flour, custard powder, baking powder, sugar and butter into a food processor. Pulse until the mixture resembles fine crumbs.
- Add the egg and milk and pulse until the mixture just comes together. Tip on to a work surface, bring together with your hands, then wrap in plastic wrap and chill for at least 30 min. or up to 1 day.
- Preheat oven to 350 degrees F. Line two baking sheets with baking parchment. Lightly flour a work surface and roll out dough until 3 mm (⅛in) thick. Cut using a biscuit cutter, re-rolling trimmings as needed.
- Put biscuits on prepared sheets and bake for 13-15 min until lightly golden. Cool on the sheet for 3 min, then transfer to a wire rack to cool completely.
Custard Cream Filling
- Meanwhile, put the softened butter into a large bowl and sift over powdered sugar and custard powder. Mix to combine. Add 1 tsp. whipping cream only if needed as the filling needs to be thick. Set aside.
- When the biscuits are cool, sandwich together with some of the filling, using a piping bag if you want a neater finish.
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