Part 1: A Proper Brew Deserves a Proper Biscuit

There’s something downright magical about a biscuit that snaps with spice and melts with cream, and that’s exactly what you get with these Homemade Gingernuts with Custard Cream Filling. Think crunchy, golden gingernut biscuits with a warm kick of ginger, sandwiched around a smooth, dreamy custard cream. If that doesn’t scream “make a cuppa and pull up a chair,” I don’t know what does!

This recipe is a cheeky twist on two British classics: fiery gingernut biscuits and those beloved custard creams from the biscuit tin. I’ll admit, I’ve always been the person who pulls apart the custard creams just to eat the filling (tell me I’m not the only one!). So one day I thought, what if we upgraded that idea—with real spice, real butter, and that unmistakable comfort of homemade?

The result? A biscuit that’s crunchy, sweet, and nostalgic with every bite. The ginger gives it that warm little tickle at the back of your throat, and the filling is rich and custardy in the best way. It’s exactly the kind of thing you’d want to stash in a biscuit tin… though I can’t promise they’ll last long!

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🛒 Ingredients You’ll Need

For the Gingernut Biscuits:

• 200g plain flour

• 100g caster sugar

• 75g unsalted butter

• 2 tbsp golden syrup

• 2 tsp ground ginger

• 1 tsp bicarbonate of soda

• 2 tbsp milk

For the Custard Cream Filling:

• 75g unsalted butter, softened

• 150g icing sugar

• 2 tbsp custard powder

• 1 tbsp milk

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👩‍🍳 Let’s Get Baking

Step 1: Prep the Oven & Baking Tray

Preheat your oven to 180°C (fan) and line a large baking tray with parchment paper. You’ll be making about 20 biscuits, so if you’re using a smaller tray, bake them in two batches.

Step 2: Melt the Butter & Syrup

In a small saucepan or microwave-safe bowl, gently melt the unsalted butter and golden syrup together. You’re not trying to boil it—just warm it enough that the butter melts and mixes smoothly with the syrup.

Step 3: Mix the Dry Ingredients

In a mixing bowl, combine the plain flour, caster sugar, ground ginger, and bicarbonate of soda. Give it a quick stir to mix everything together.

Now pour in the warm butter and syrup mixture. It’ll smell amazing already! Add the milk, and stir until it forms a soft, slightly sticky dough.

Step 4: Roll and Shape

Take small portions of the dough and roll them into 20 even-sized balls. Aim for walnut-sized pieces, then gently flatten them with your fingers. Place them on your lined baking tray, leaving a bit of space between each—these biscuits will spread a little as they bake.

Step 5: Bake to Golden Goodness

Pop the tray in the oven and bake for 10–12 minutes, or until the biscuits are golden around the edges and crisp on top. They’ll firm up more as they cool, so don’t worry if they feel a little soft in the middle at first.

Transfer the baked biscuits to a wire rack and let them cool completely before moving on to the filling. (Trust me, the wait is worth it!)

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Coming Up in Part 2: Making the Dreamy Custard Cream Filling + Assembly Tips for the Perfect Biscuit Sandwich

Part 2: Custard Cream Heaven & The Art of the Biscuit Sandwich

Now that your gingernuts are cooling and filling the kitchen with that cozy ginger aroma, it’s time to whip up the star of the show: the custard cream. This filling is buttery, rich, and just the right amount of sweet. It adds a lovely softness to the crunchy biscuit and ties everything together in one perfectly balanced bite.

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🧁 Step 6: Make the Custard Cream Filling

In a medium bowl, beat together the softened butter, icing sugar, custard powder, and milk until smooth, light, and fluffy. You can use an electric hand mixer for speed, but a sturdy whisk and a bit of elbow grease work just fine too!

💡 Tip: If the filling feels too thick, add a touch more milk (a teaspoon at a time). If it’s too soft, pop it in the fridge for 10 minutes to firm up before spreading.

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🍪 Step 7: Assemble the Biscuits

Once your biscuits are completely cool, pair them up by size. Dollop a heaping teaspoon of custard cream onto the flat side of one biscuit, then gently press another biscuit on top to create your sandwich.

Press just enough so the filling spreads to the edges—but not so much that it squishes out. The texture contrast between the crisp biscuit and the creamy center is chef’s kiss.

You should end up with 10 sandwich biscuits—each one a crunchy, creamy little piece of biscuit bliss.

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🔁 Bonus Tips & Ideas

• Add a spicy twist: Mix in a pinch of cinnamon or nutmeg into the dough for a warmer, spiced-up version.

• Make them mini: Roll smaller balls of dough for bite-sized biscuits—perfect for tea trays or lunchboxes.

• Try different fillings: That custard cream? You can flavor it with a drop of vanilla, orange zest, or even coffee powder for something a little different.

• Unfilled storage: Keep unfilled biscuits in an airtight tin for up to 5 days. Only fill them just before serving for best crunch.

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These gingernuts are bold and bright on their own, but that creamy center takes them to the next level. A little bite of nostalgia with every nibble, and perfect for dunking too (hello melty moment!).

[Next up in Part 3: FAQs, Final Tips & Your New Favourite Biscuit]

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Part 3: FAQ + Final Thoughts

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🤔 Frequently Asked Questions

1. Can I make the biscuits in advance and fill later?
Yes! In fact, it’s ideal. Unfilled biscuits can be stored for up to 5 days in an airtight tin. Fill them just before serving for the best crunch.

2. What’s custard powder, and where do I get it?
Custard powder is a cornstarch-based mix with flavoring (like vanilla) that’s used to make custard. It’s common in the UK—look for brands like Bird’s. In the US, try specialty food shops or online.

3. Can I freeze the biscuits?
Unfilled biscuits freeze well. Cool completely, store in freezer-safe bags, and thaw at room temperature. I wouldn’t recommend freezing the filled ones—they’ll go soggy.

4. How spicy are the gingernuts?
They’re gently fiery—not too hot, just a warm ginger glow. If you like it bolder, add a touch more ground ginger or a pinch of cayenne for heat!

5. My dough is too dry—what do I do?
Add a splash more milk (a teaspoon at a time) until it comes together into a soft dough. Don’t overwork it!

6. Can I use margarine or dairy-free butter?
Yes, plant-based butter works well in both the biscuits and the filling. Just make sure it’s the block style (not spreadable) for best results.

7. Why are my biscuits too soft after baking?
They’ll crisp up as they cool, but if they’re still soft, they may need an extra minute or two in the oven. Make sure to space them out on the tray for even baking.

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🍵 Final Thoughts

These Gingernuts with Custard Cream Filling are what biscuit dreams are made of—bold, crunchy, comforting, and just a little bit cheeky. Whether you’re baking them for afternoon tea, gifting them to a friend, or sneaking one with your morning coffee (no judgement), they bring a lovely sense of nostalgia with a modern homemade twist.

They’re easy enough for a weekday bake but special enough to show off. And once you try that custard cream filling, you’ll want to slather it on just about everything (I’m looking at you, cupcakes!).

So go ahead, preheat that oven and put the kettle on—these are the kind of biscuits that make you feel like you’re home.

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