Kate’s Pistachio & Raspberry Custard Creams

Pistachio & Raspberry Custard Creams

Cookies to celebrate! Perhaps something of American pedigree would have been more fitting. Happy weekend, everyone! ???


Kate’s Pistachio & Raspberry Custard Creams

Course: CookiesDifficulty: Easy


Prep time


Cooking time



This recipe is based off Kate’s Pistachio & Raspberry Custard Creams, as featured on The Great British Bakeoff.


  • Mixing Bowl
  • 150g or about 1½ sticks unsalted butter, softened

  • 75g confectioners’ sugar

  • 75g custard powder

  • 150g all-purpose flour

  • 75g pistachios, finely chopped

  • ¼ teaspoon salt

  • Buttercream Ingredients
  • 70g or about ½ stick unsalted butter, softened

  • 140g confectioners’ sugar

  • ½ teaspoon vanilla paste or extract

  • Filling
  • 100g raspberry preserves

  • Decorations
  • 100g white chocolate, melted

  • 15g pistachios, finely chopped

  • 7g freeze-dried raspberries, crushed

  • Equipment Used
  • Stand mixer

  • Stiff rubber spatula

  • Plastic wrap

  • 1½” square cookie cutter

  • Small offset spatula

  • Parchment paper

  • Full-size baking sheet

  • 2 piping bags

  • 2 small, round piping tips

  • Pastry brush


  • Biscuit Dough
  • Beat the butter and sugar in a stand mixer fitted with the paddle until pale and creamy. Add custard powder, flour, and salt: manually mix with a stiff rubber spatula until a soft dough begins to form. Fold in the pistachios until evenly distributed.
  • Using your hands, knead the dough until combined. Flatten the dough into disk, and wrap with plastic. Chill in the refrigerator for 20 minutes, until firm.
  • Filling Preparation
  • Spoon the raspberry preserves into a piping bag fitted with a plain, round piping tip. Set aside.
  • Beat together the remaining butter and confectioners’ sugar in a stand mixer fitted with the paddle until smooth. Spoon into a piping bag fitted with a plain, round piping tip. Set aside.
  • Prepare Biscuits
  • Preheat oven to 320°F. Line baking sheet with parchment, and set aside.
  • Remove the dough from the fridge. Place it on a silpat or sheet of parchment paper. Roll out the dough until ⅛” thick.
  • Using the 1½” square cookie cutter, cut out squares of biscuit dough in batches of 8 at a time. Gently transfer each batch of squares to the lined baking sheet with a small offset spatula. There should be 40 squares in total: re-roll dough trimmings if necessary. Place the baking sheet in the fridge to chill for 10 minutes.
  • Once chilled, bake the biscuits for 16–19 minutes, until pale and golden. Remove from the oven and leave to cool on the tray for 3 minutes, then transfer to a wire rack to cool completely.
  • Decorate and Fill
  • Set aside 20 biscuits to decorate. Brush with melted white chocolate, diagonally across half of the biscuit. Sprinkle the brushed chocolate with pistachios and freeze-dried raspberries. Set aside, and repeat until all 20 biscuits are decorated.Pistachio & Raspberry Custard Creams
  • Pipe eight small buttercream “kisses” around the outside edge of the remaining 20 biscuits.Pistachio & Raspberry Custard Creams
  • Then, pipe jam into the center of each buttercream edge.Pistachio & Raspberry Custard Creams
  • Top with the 20 decorated biscuits, pressing down gently to sandwich.Pistachio & Raspberry Custard Creams



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