Vegan Custard Creams
Enjoy a vegan twist on the classic British custard cream biscuit. These homemade dairy-free treats are simple to make, with a crispy exterior and a rich, creamy filling. Perfect for satisfying your sweet cravings, and a gluten-free option is easily achieved with a simple flour swap.
Price per Serving
Instructions
- 1
Preheat the oven to 180C / 370F. Line a baking sheet with greaseproof paper.
- 2
In a large bowl, cream together the vegan butter (150 g), custard powder (2 tbsp) and caster sugar (75 g) until smooth.
- 3
Gradually add the plain flour (180 g) and mix until the dough is smooth and forms a ball. If crumbly, continue mixing or add more [vegan butter].
- 4
Knead the dough until smooth, then roll to about 0.5 cm thickness. Use a rectangular cookie cutter to cut out shapes and transfer to the baking sheet.
- 5
Bake for minutes (10) until lightly golden brown. Let the biscuits cool while preparing the custard filling.
- 6
Whisk the vegan butter (75 g) and gradually add the icing sugar (125 g) and custard powder (2 tbsp). The mixture should be thick.
- 7
Once the biscuits are cooled, pipe or spoon the custard buttercream filling onto half of them, then sandwich with the remaining cookies.
- 8
Keeps for 3 days in the fridge or 1 day at room temperature. Enjoy!
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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