How did it take me until now to realise how easy it is to make my own, diary-free custard creams. An absolute favourite as a child, I’m so happy to have these back in my life. I’ve got a batch made to eat, and dough frozen on standby to top up.
I make scones most days. If there’s not some in the cake stand in the kitchen, be sure that I’ll be replenishing soon. It’s one of those recipes I know from memory. I’d like to try it with a different butter and see if there’s any difference, but so far they are a solid 9/10.
These are filled with green lentils, beluga lentils, mushrooms, onions and loads of spices.