Custard Cream

How did it take me so long 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. 

Custard Cream

Custard creams

Gina
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Snack
Servings 20 small biscuits

Ingredients
  

The biscuits

  • 100 g vegan spread
  • 50 g caster sugar
  • 110 g plain flour (sieved)
  • 50 g custard powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon

The filling

  • 125 g icing sugar
  • 1 tbsp custard powder
  • 50 g vegan spread

Instructions
 

Make the biscuits

  • In a bowl, mix together the vegan spread and sugar for 2/3 minutes until creamy.
  • Add in the flour, custard powder and vanilla extract. Mix together to form a dough.
  • On a floured worktop, roll out the dough to around 5mm thick and cut into shapes using your cutter of choice.
  • Place onto a baking paper lined tray and cook at 180°C (365°F or gas mark 4) for 10-12 minutes until golden brown.
  • Place on a cooling rack and ice when biscuits are fully cooled.

Make the cream

  • In your mixer add the vegan spread, custard powder and icing sugar. Whisk until a smooth buttercream is formed.

Assemble

  • Place your filling in a piping bag, pipe onto one biscuit then press another on top.
Keyword biscuits, snack, sweet stuff

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I’m Gina, a Scottish lass teaching myself how to cook great plant-based grub while learning about our food system.

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