Freezing Custard Cream Hearts

Our answer

Nigella's Custard Cream Hearts (from FEAST) are crisp shortbread-style cookies that are sandwiched with a vanilla flavoured buttercream. The cookies will keep in an airtight container in a cool place for about 3 days, though the cookies will soften slightly on storing once they have been filled with the buttercream.

The filled cookies can also be frozen, though we feel that this is better for leftovers as again the cookies may soften slightly once they thaw. Freeze the cookies in airtight containers, layered with baking parchment (parchment paper), for up to 3 months. Thaw the cookies on a wire rack at room temperatire for 1-2 hours. If you are making the cookies ahead then we suggest freezing the biscuit and filling separately. Freeze the cookies in an airtight container, layered with baking parchment, for up to 3 months and thaw on a wire rack for about 30 minutes. Freeze the filling in a separate airtight container for up to 3 months, though you will need to let it thaw at room temperature for several hours, until it comes to room temperature, and beat briefly before using.