I have fond memories of Custard Creams. They make me feel very nostalgic; just seeing one takes me back to being ten years old, sitting on a damp rock in the rain in a field with a thermos of tea on some godforsaken walk.

It’s funny that I’ve never thought to make them for myself – funnier still that I never imagined that the ingredients would actually include custard. This recipe from Good Housekeeping is offensively easy, and they taste even better than the real deal, especially when eaten hot from the oven. Plus there’s nothing more magical than the warm smell of baking custard spreading through your house.

Homemade Custard Creams

For the biscuit:

200g plain four
50g custard powder
1 tsp baking powder
75g caster sugar
125g unsalted butter
1 egg
1 tbsp milk

For the cream filling:

75g unsalted butter
25g icing sugar
2tbsp custard powder

One. First, make the biscuit. Put the dry ingredients in a bowl, and add the butter. Rub through with your fingers until crumbly and fine.

Two. Add the egg and milk, and knead together to create a dough. Add more milk or flour if it's too dry or wet.

Three. Cover the dough in clingfilm and chill in the fridge for at least half an hour.

Four. Preheat the oven to 180 C. Line two baking trays with greaseproof paper. Roll out the dough, and cut into small rectangles. You can use a guide to help (I used a small matchbox), or go wild and improvise.

Five. Bake them for 12-15 minutes. Be careful because they turn too brown very suddenly (the photos don’t show the first, more unsightly batch). Cool on a wire rack.

Six. While the biscuits are cooling, make the custard filling. Cream together the ingredients until smooth. Spread them thickly on the biscuits, sandwich together and devour.