Cooking has always had this unique way of transporting me to a moment in time. It could be a scent wafting through the kitchen, a familiar sound of a whisk in a bowl, or the simple act of stirring a pot. And I think that’s what drew me to Nigella Lawson’s recipes in the first place: she’s not just a chef; she’s a storyteller who turns the kitchen into a place of comfort, nostalgia, and joy.
Her Custard Cream Hearts is one such recipe that, when I first tried it, had me thinking about the simplest pleasures in life. It’s the kind of recipe that doesn’t just fill you up; it makes you feel a little more at home. I remember the first time I made them-it was a rainy Saturday afternoon, and I was curled up with a cup of tea, flipping through her book. I found myself pulled toward these delicate cookies, their buttery richness and creamy center speaking to me in a way that felt personal. It was like they were calling for a little moment of indulgence, and honestly, what better way to spend a rainy day than baking something that brings warmth to your soul?
I thought I’d share my experience with this recipe because, sometimes, it’s those little acts of creating something from scratch that can make even the gloomiest day feel a little brighter.
Nigella Lawson’s Custard Cream Hearts Recipe
This recipe, to me, feels like the culinary equivalent of wrapping yourself in a cozy blanket. It’s not fussy, but the outcome is pure comfort. It’s about creating a balance between light, buttery biscuit texture and the rich, velvety custard filling-two things that seem like opposites, but together, they become something quite magical.
Nigella Lawson’s Custard Cream Hearts are simple, but in the most profound way. There’s something about the combination of that smooth, custardy filling sandwiched between crumbly, buttery biscuits that gets me every time. It’s a recipe that celebrates the little things in life: a pinch of custard powder, the buttery richness of the biscuits, and the fun heart shape that makes them feel like a sweet treat meant for someone you care about.
Ingredient List
Before diving into the method, let’s take a look at what you’ll need. Most of these are things you’ll likely already have in your pantry, but there are a couple of special touches that give this recipe its signature Nigella flair.
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For The Biscuits
- 225g unsalted butter (trust me, the butter is the star here)
- 100g icing sugar (for sweetness and smooth texture)
- 1 tsp vanilla extract (it adds a little depth)
- 275g plain flour (keep it simple here)
- 50g cornflour (this is key for that melt-in-your-mouth texture)
- A pinch of salt (helps bring out all the flavors)
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For The Custard Cream Filling
- 150g unsalted butter (again, this is the richness that binds it all together)
- 200g icing sugar (for that perfect smoothness)
- 2 tbsp custard powder (this gives it that signature custard flavor)
- 1 tsp vanilla extract (because, why not?)
I always appreciate a recipe that doesn’t overwhelm you with ingredients, but also never feels like it’s sacrificing flavor. These are basic pantry items, but they come together in such a wonderful way that you’ll understand why every bite of these cookies is so much more than the sum of its parts.
How To Make Nigella Lawson’s Custard Cream Hearts?
Now that you’ve got the ingredients, the real fun begins. I won’t sugar-coat it: these cookies are a little bit of a process, but I promise, it’s worth every minute.
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Prepare The Biscuits
Start by creaming together the butter and icing sugar in a large bowl. I find it’s best to let the butter come to room temperature first so it blends in smoothly. You’ll want it light and fluffy. After that, add the vanilla extract, followed by the sifted flour, cornflour, and a pinch of salt. Gently mix them together to form a soft dough. This is where you get to feel like a proper baker. When the dough comes together, wrap it in cling film and chill for about 30 minutes in the fridge. This rest is key-it makes rolling the dough so much easier and gives the biscuits that perfect crumbly texture.
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Rolling And Cutting The Dough
Once the dough is chilled, roll it out on a lightly floured surface. Don’t worry about being perfect here-imperfection adds to the charm. You’re aiming for about 5mm thickness, but it’s fine if it’s a little thinner or thicker. Using a heart-shaped cookie cutter, stamp out the biscuits. You’ll need two per cookie-one for the top and one for the bottom. You can always reroll any excess dough.
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Baking The Biscuits
Transfer your hearts onto a baking tray lined with parchment paper and bake in a preheated oven at 170°C (or 150°C for fan ovens) for about 10-12 minutes. The biscuits should be light golden brown around the edges. Let them cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
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Make The Custard Cream Filling
While your biscuits are cooling, it’s time for the custard cream filling. Cream the butter and icing sugar together until smooth, then add the custard powder and vanilla extract. You want the filling to be smooth and creamy but not too runny. If it seems a bit too thick, you can add a teaspoon or so of milk to loosen it up.
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Assembling The Cookies
Once the biscuits have cooled, spread a generous amount of custard cream on one side of each biscuit and sandwich them together. Don’t skimp on the filling-it’s the best part! Once they’re all assembled, you can dust them with a little extra icing sugar for that finishing touch.
Things I Learned
One of the biggest takeaways from making Nigella’s Custard Cream Hearts is the balance of flavors and textures. I’ve always known that butter is essential in baking, but these biscuits really made me appreciate just how much the right butter can transform the recipe. The richness it imparts on the dough makes it so delicate that it almost melts in your mouth.
Another thing I didn’t expect was how important it is to chill the dough before rolling it out. I’ve often skipped this step in other recipes, thinking it wouldn’t matter much, but here, it’s non-negotiable. The chilled dough makes the biscuits sturdier, so they don’t fall apart when baking. Plus, it makes the whole process so much easier to manage.
Lastly, the custard filling. I’ve made buttercream before, but this custard-flavored version added a whole new layer of nostalgia and richness. It wasn’t just sweet-it had that gentle custard flavor that reminded me of my grandmother’s old-school custard tarts. That flavor wasn’t overwhelming, but it was just the right touch to elevate the biscuit.