You know that feeling when you could really do with a 3pm sweet treat? Or when you have someone coming over but nothing to give to go alongside that cup of tea or coffee? This is the thing for you. Far better than shop-bought, easily made vegan, and will be sure to impress anyone who manages to get one (if you’re not keeping them all to yourself)!
To make these vegan, simply use a vegan butter alternative, vegan milk and check your custard powder (Fun fact: custard powder was invented by a chemical engineer for his wife who had an egg allergy but wanted custard!). These are actually pretty great even without the custardy-buttercream filling, especially for dunking!
Some notes for baking:
– Butter: Any butter or margarine will work. Sub for vegan butter (as I usually do for a vegan biscuit)
– Custard Powder: It’s all pretty similar, but if you have allergies or want to make them vegan, make sure to check the packaging. A higher quality product will give these a more custard-y flavour
– Make in advance: Once you’ve made the dough, it will happily sit (wrapped in beeswax wraps or cling film) in the fridge for several hours/overnight. Just roll and bake when ready!
– Bake Time: Look for golden edges to signify that the biscuits are done, even if the centres look a little anaemic. They continue to bake once they’ve been taken out of the oven.
Better than shop-bought Custard Creams
Makes: About 15
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Total Time: 45 Minutes
Ingredients
– 110g Unsalted Butter
– 55g Granulated Sugar
– 2 tsp Vanilla Extract
– 1 1/2 tbsp Milk
– 70g Custard Powder
– 175g Plain Flour
For the filling:
– 75g Unsalted Butter, softened
– 150g Icing Sugar
– 1 tbsp Custard Powder
– 2 tsp Vanilla Extract
Method
- Preheat the oven to 180C/160C Fan/Gas Mark 4. Line 2 large baking trays.
- In a large bowl combine the butter and sugar until totally combined – this should take about 3-5 minutes with an electric mixer or stand mixer. Add the vanilla and milk and combine again.
- Add the flour and custard powder, mix again until all combined in a dough-like texture.
- Roll the dough on a lightly floured surface, until about 0.5cm thick. Then cut approximately 30 rectangles out of this dough. I recommend using a ruler to get straight lines and to get similar sized rectangles. It depends on how large you want the end products to how large you cut now. They won’t spread in the oven.
- Place the pieces of biscuit dough onto the lined baking trays and prick the edges with a fork, to created a dotted border around each biscuit.
- Bake for 9-12 minutes, until golden at the edges. Leave to cool on a wire rack (if they are still warm when buttercream is added, it will melt).
- Make the buttercream by combining all listed ingredients with an electric mixer. It needs to be fairly thick in order to hold its shape. If you feel the texture is a little too runny/thick (this will depend on your kitchen) feel free to add more icing sugar or milk accordingly.
- Using a teaspoon, take about 1/2 to 1 tsp buttercream and place onto the back of a biscuit, sandwich together with another and repeat until all biscuits are filled with that happy custardy buttercream!
These are best consumed on the same day (due to the buttercream, or potentially due to your appetite if you’re anything like me) but they will keep for 1-2 days in an airtight container.
