Vegan Custard Creams
Dairy-free Custard Cream biscuits made with just a few simple ingredients.
Ingredients
- 170 g Vegan margarine (soft, spreadable kind)
- 100 g Caster sugar
- 2 Teaspoons Vanilla extract
- 300 g Plain flour
- 100 g Bird's custard powder
- 2 Tablespoons Unsweetened soy milk
For the filling:
- 80 g Vegan margarine
- ½ Teaspoon Vanilla extract
- 230 g Icing sugar
- 2 Teaspoons Bird's custard powder
- 2 Teaspoons Soy milk
Instructions
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In a large bowl, cream together the margarine, caster sugar and vanilla.
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Add the flour, custard powder and soy milk. Mix everything together until it begins to stick, then use your hands to press it together into a ball of dough. If it's too crumbly, add a bit more soy milk and if it's too sticky, add some more flour.
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Cover the ball of dough and place it in the fridge to chill for 30 minutes.
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In the meantime, preheat your oven to 180°C (or 160°C for fan oven) and line a large tray with baking paper.
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Once the dough has chilled, gently warm it up in your hands then roll it out on a floured surface until it's ½ cm thick.
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Use a Custard Cream stamp (see recipe notes) to cut out your biscuits. Re-roll leftover pieces until all dough is used up. You should end up with around 48 biscuits in total.
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Place the biscuits onto your lined tray then pop them back in the fridge for a further 30 minutes.
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After chilling, bake the biscuits for 25 minutes. Let them cool completely before removing them from the tray.
For the filling:
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Mix the margarine and vanilla extract together in a medium-sized bowl.
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Add the icing sugar and soy milk, a little bit at a time, until smooth. Stir in the custard powder.
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Pipe the filling onto half of the cooled biscuits then place the other half on top to make 24 sandwich biscuits.
Recipe Notes
- I used Dexam's Custard Cream stamp. If you don't have a stamp, you can cut out 2 x 1.5-inch rectangles using a knife.
- Store in an airtight container at room temperature for up to 3 days.