Jam & Custard Cream Buttons

Today’s post was meant to be a savoury recipe, but since discovering that Sunday 20th May is World Baking Day, I felt I should put up a recipe more suitable to celebrate it!

I don’t know anybody who doesn’t enjoy dunking a biscuit into a cup of tea and my favourite for this is Marks and Spencer’s Jam Sandwich Creams, which my lovely friend Catherine introduced to me about 2 years ago.  Living in India with no access to a fabulous M&S Foodhall, prompted me to try to recreate these delicious biscuits.  Although not exactly the same, I think they come very near!

Makes around 18 to 20 buttons



  • 200g of plain flour
  • 4tbsp of custard powder (I prefer Bird’s)
  • ½tsp of baking powder
  • 2tbsp of icing sugar (powdered sugar)
  • 2tbsp of caster sugar
  • 125g of unsalted butter
  • 1¼tsp of vanilla extract or ¾tsp of vanilla bean paste
  • Raspberry or strawberry jam (quantity will depend upon how jammy you want the buttons to be!)


  • 3tbsp of custard powder
  • 100g of icing sugar (powdered sugar)
  • 50g unsalted butter
  • 1tsp vanilla extract


  1. Put the flour, custard powder, baking powder, icing sugar and caster sugar into a food processor and give it a quick blast to blend the ingredients and get rid of any lumps and clumps.   If you don’t have a food processor, sieve the dry ingredients into a bowl.
  2. Add in the butter and vanilla extract and pulse until it forms a dough.  Again, if you don’t have a food processor, you can either use a hand whisk, or a bit of good old fashion elbow grease to combine the butter and vanilla extract with the dry ingredients.
  3. Wrap the dough in clingfilm and put in the freezer for 10 minutes.
  4. Pre-heat the oven to 180C.
  5. Flour the work surface, remove the dough and roll it out to around 3mm to 5mm thick.
  6. Using a 5cm / 2 inch round cutter, cut out rounds and place them on a lined baking tray.
  7. Using a fork or a corn-on-the cob skewer, prick the top of the rounds to make them look like buttons.
  8. Place the baking tray in the fridge for 5 minutes.
  9. Pop them in the oven and bake for between 11 and 14 minutes.  They should be a pale golden hue.
  10. Transfer to a wire rack and allow to cool completely.
  11. To make the filling, sieve the icing sugar and custard into a bowl (or put it in your food processor and give it a blast) and then beat in the butter and vanilla extract using either a hand whisk or a standmixer, until it is light and fluffy.
  12. To assemble the buttons, take two cooled biscuits and spread one half with the custard filling and the other half with jam, then sandwich together.

  Domestic Princess Tips:

  1. Halfway through baking turn the tray around to ensure that the biscuits are baked evenly.
  2. Make sure the butter is at room temperature.
  3. Be as quick as you can rolling out the dough, because the warmer the dough becomes, the harder it is to work with.
  4. If you’re only using one baking tray, pop any unused dough back into the freezer so it doesn’t get too warm, removing it to make the next batch as required.
  5. I prefer to use seedless jam when making these to give the recipe greater authenticity.
  6. If you fancy a chocolatey biscuit, replace the custard powder in both the biscuit and filling ingredients with cocoa powder.
  7. For a bit of variety, and especially if baking with little ones, you could use different types of cutters for cutting out the biscuits.

I hope you’ll enjoy these as much as we do – they received a rapturous reception from our godchildren after supper yesterday evening!  Are jam sandwich creams your favourite biscuits?  If not, I would love to hear which ones are!

With much love

The Domestic Princess






  1. ohhh yummm… Em;s do you have any recipes on pumpkin soup? just got a blender so want to make soups….and pumpkin is my favourite

    • I do! It’s next Friday’s post xoxo

      • Natalie Follett says:

        I have also just got a blender and made pumpkin soup. It wasn’t too bad but found myself adding quite a bit of salt – I am becoming a local…! In the meantime these biscuits sounds very tasty. Any tips for stopping yourself eating them all in one go?!

      • Hopefully you’ll enjoy next Friday’s recipe then. Full of flavour and not much added salt needed! Um, unfortunately no tips – apart from run for an extra hour?!

      • Next week’s pumpkin soup recipe is really quite flavourful without the adding in a load of salt! I’d love to know what you think when you make it. Hhhhhhmmm, no tips to stop yourself eating them, but to counter the inevitable weight gain, run for an extra hour? xoxo

  2. Domestic Prince says:

    These are awesome with a cup of tea. Unfortunately I am rationed (which I recognise is for my own benefit!)

  3. If they taste as good as the Ginger cookies it will be difficult to resist them.


  1. […] from 2” to 4” that have a fluted side and a smooth one (I used the smallest one to make the Jam & Custard Cream Buttons), animals, gingerbread men, characters from fairy tales and Christmas themed ones.  I’m trying […]

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