Derick’s Finale Cookie Sandwich and Custard Slice

Recipes by: Derick

Derick's Finale Cookie Sandwich and Custard Slice

Custard Slices

(You’ll need two packs of puff pastry if you’d rather use store bought)

75 ml water
250 g all-purpose flour
200 g plain unsalted butter (with at least 82% fat content)
A pinch of salt

  1. Sprinkle the butter cubes over the flour and then rub butter into the flour until it is well incorporated, but not to the extent that it resembles bread crumbs. It should be roughly incorporated so that the butter is in flakes and little balls.
  2. Add a little water to the mixture a little at a time and blend it in by hand until a ball of dough is formed that does not stick to the bowl (depending on the flour used, a little more water than the quantity set out in the ingredients description may be required).
  3. Form the dough into a rectangular shape, wrap it in cling wrap and rest it in the fridge for 30 minutes or longer.
  4. Dust the work bench lightly with flour.
  5. Roll out the rectangle of flour lengthwise until it measures 45 cm (18 inches) by 15 cm (6 inches). I recommend that you use a tape measure or ruler.
  6. Brush off any excess flour and fold 15 cm (6 inches) of the dough back towards yourself and then fold the remaining 15 cm over the top so that the piece of dough will be 15 cm square.
  7. Flatten the parcel a little by hand and then turn it 90 degrees (a quarter turn).
  8. Again roll the parcel out (if necessary, dusting with flour) until the parcel is 45 cm (17.7 inches) by 15 cm. (in the process it may be necessary to push in the sides of the strip of dough so as to maintain the 15 cm width).
  9. Again, brush off any excess flour, fold 1/3 of the dough back towards yourself and fold the remaining 1/3 over the top to form a 15 cm square.
  10. Again flatten the parcel a little, lightly dust with flour and turn it 90 degrees, ensuring that the direction of the turn is the same as before, and roll out to a 45 cm by 15cm rectangle.
  11. Fold as before into a parcel one last time.
  12. The pastry should then be rested in the fridge for 15 minutes and is then ready to be rolled out into any desired shape.
  13. Preheat the oven to 200 degree Celsius.
  14. Roll out the pastry between two sheets of baking paper, till about 5mm thick and large enough for a large baking tray.
  15. Bake for 15min with another baking tray on top to prevent the pastry from rising up too much.

The Custard

(I made Creme Patisserie from scratch but you could use custard powder instead.)

2 cups whole milk 473mL
1 vanilla bean split lengthwise
6 egg yolks
2/3 cup sugar 135g
1/4 cup cornstarch 37g
1 tbsp unsalted butter 15g, cold

  1. Cut the vanilla bean lengthwise then use a spoon or knife the scrape the seeds out. Add the milk and vanilla bean to a medium saucepan, heat then place over medium heat and bring to a gentle boil.
  2. Immediately turn off the heat and set aside to infuse for 15 minutes.
  3. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
  4. Whisk in 1/4 cup of the hot milk mixture until incorporated.
  5. Whisk in the remaining hot milk mixture, reserving the saucepan.
  6. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
  7. Remove from the heat and stir in the butter. Let cool slightly.
  8. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
  9. Use the baking tin (20cm square) to measure and cut the top and bottom pastry sheets. Line the tin with backing paper having overhang on all sides and grease with cooking spray. Place the bottom pastry in the lined tin and spread the custard evenly over. Place the top pastry over the custard and make sure it’s level.
  10. Refrigerate till well set overnight. Use a sharp knife to cut into squares or rectangles. Dust well with powdered icing sugar and serve.
  11. ENJOY!
  12. TIP: Add a sheet of gelatin softened in luke-warm water to insure a more secure structure. Heat the knife for cutting the slices in boiling water to get smooth even edges.

Peanut Butter Sandwich Biscuits

1 cup demerara sugar
1 cup smooth peanut butter
1 cup butter
3 eggs
1 tsp vanilla extract
3 cups cake wheat flour
1 tsp baking soda
1 tsp Royal Baking Powder
0.5 tsp salt

  1. Dissolve the sugar in the hot water. Add the yeast and allow to bloom for 10 minutes.
  2. In a mixing bowl create a well in the center of the flower and add the yeast mixture. Mix through and allow to rest for 15 minutes.
  3. Turn out on a work surface and add the salt. Using your hands work the dough until the salt is fully incorporated.
  4. Add the olive oil and knead the dough for 10 minutes. Set aside in a greased bowl and allow to rise to double the size – roughly 60 minutes.


0.5 cup peanut butter
2 cup Selati Icing Sugar
5 Tbls coffee liqueur
0.5 tsp instant coffee
a dash of cream


  1. Preheat the oven to 180°C
  2. Cream the butter, peanut butter and sugar till fluffy.
  3. Add the vanilla and beat in the eggs one by one.
  4. Mix the flour, baking powder, salt and baking soda.
  5. Add the dry ingredients to the creamed butter mix and mix well.
  6. Shape your dough into 2 cm balls and placed them on a baking sheet, 4 cm apart.
  7. Flatten each ball with a fork creating a crisscross pattern.
  8. Bake at 180°C for 7 to 8 minutes. Remove to a wire rack and cool completely.
  9. For the filling simply mix all the ingredients to create an icing glaze. Spread the glaze between two cookies to create a sandwich.
  10. ENJOY!

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