Equipment Needed
- Scales
- Oven Tray
- Baking parchment paper
- Rolling pin
- Electric whisk
- Cutter
Notes
- Can I freeze these? Yes, you can but freeze the biscuits on their own and add the cream once defrosted.
- How long do they keep? They will keep up to five days in an airtight container. They are best placed in a cool place.
Ingredients Needed
- Gluten-free plain flour All you need is a good quality gluten-free plain flour. We all have our favourite one. Mine is Eurostar flour.
- Custard Powder Check the label on your custard powder for your dietary requirements. Just Whole Foods does a lovely custard powder. Birds custard powder is also gluten-free and also vegan.
- Xanthan Gum Check your flour ingredients to see if it already contains xanthan gum, if it doesn’t then include it.
- Sugar For this recipe I prefer granulated sugar as it gives the biscuits that crisp snap.
- Dairy-free butter Use softened butter as it blends with the sugar quicker, not block butter.
- Icing sugar Make sure it is nice and fine, if not just sieve it.
Custard Cream Biscuits
Description
Custard Creams are a traditional British biscuit made with a custard powder enriched dough and filled with a custard flavoured frosting. An absolute favourite in my family
These are free from
Gluten, Dairy, Eggs, Wheat and Vegetarian
Ingredients
Custard Frosting
Instructions
- Line a large oven tray with the parchment paper
- In a large enough bowl weigh out the plain flour, custard powder, salt and xanthan gum. The sieve these ingredients into another bowl. I find this is the best way to blend the ingredients.
- In a stand mixer or another bowl using a hand mixer cream the butter, sugar and vanilla extract together until it is pale, smooth and fluffy. It is worth taking up to five minutes to do this. You could do this by hand but it will take a lot longer.
- Gradually add in the dry mix whisking it slowly until it is all incorporated ( I normally do the last few minutes by hand with a spatula until the dough comes together.
- Tip it out onto a lightly floured piece of parchment paper and form into a ball. Wrap it in some clingfilm and place it in the fridge for 30 minutes.
- Choose whatever cutter you want to use. I bought a cutter which comes with an imprinted stamp of the custard cream logo. Any cutter will do but I wanted to use these for photograph purposes. I will add a link below of where I bought mine.
- Remove the dough from the fridge and let it come up to room temperature for a few minutes.
- Roll out the dough on the floured paper to about 3/4 of a cm thick. I find it easier to roll half of the dough at a time. Lightly dust your cutters and then proceed to cut out the biscuits, reusing all the trimmings until all the dough has been used up. Carefully transfer the biscuits onto your baking tray ( this will take 2 times).
- Try not to work in too much extra flour into your dough and make sure you cut out an equal number of biscuits.
- You need to chill the dough now. This stops any chance of spreading and it keeps the impression on your dough if you are using a stamp. Chill in the freezer for 10 minutes or in the fridge for 20 minutes. While they are chilling preheat the oven to 180 C/350 F/ Gas Mark 4
- Place your first tray into the oven, you only have to leave a little gap between the biscuits. Bake for between 12-15 minutes or until golden and the edges just kissed with a darker shade. Leave on a tray for a few minutes and then transfer them onto a cooling rack
gluten free snack, vegan snack, custard creams, tea time, High tea
- Anzac Biscuits
- Spicy Roasted Pepper Pasta Sauce
- Lemon & Pistachio Cream Cookies
- Custard Cream Biscuits
- Vegan Tikka Masala
If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. Or I would love to hear your comments.
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