How to make the perfect custard creams â recipe | Felicity Cloake's How to make the perfect â¦
They may be pennies a packet, but the ubiquitous custard cream can be a revelation if you make them at home. But who has come up with the ideal bake? Prue Leith reckons the custard cream is âarguably Britainâs most iconic biscuitâ â and, certainly, weâve been dunking this fern-patterned treat in our tea for well over a century, with early advertisements for this âdelicious biscuitâ placing it, perhaps aspirationally, in the âfancyâ category. By 1920, Bermondsey baking behemoth Peek Frean could confidently declare the custard cream âfar and away the most popular of all the cream sandwich biscuitsâ, a status only slightly dented by the time I was at school about seven decades later, when it sat just below its contemporary, the chocolate bourbon, in the playtime snack ratings. Despite my love of both custard and cookies, however, Iâve always found this particular custard-flavoured product a bit sugary and dull. As historian Lizzie Collingham explains in her magisterial book, The Biscuit: The History of a Very British Indulgence, it combines two early industrial foodstuffs, namely custard powder and machine-made biscuits, and though they may have been created in
Source: For the complete article, please visit the original source link below.
