Vegan Custard Creams

charliemidd
Jul 31, 2021
2 min read

A vegan take on these absolute classics!

Custard creams are such a classic British treat!

As I'm the chef in our house I only cook and buy vegan foods now so the rest of the family eats vegan at home.

Custard creams were a sore point so I decided to create a vegan version to keep the custard cream fanatics happy...and apparently these are better than the original!

Perfect with a nice hot cuppa, so let's get baking!

How do we do it?

A british classic...veganised!

Recipe - makes around 18 biscuits

Biscuit:

150g Vegan Butter (softened)
2 Tbsp Vegan Custard Powder
75g Caster Sugar
180g Plain Flour

Cream:

75g Vegan Butter (softened)
125g Icing Sugar
2 Tbsp Custard Vegan Powder
1/2 tsp Vanilla Paste

Method

1. Preheat oven to 180°C and prepare an oven tray by lining it with baking paper.

2. In a large bowl cream together butter, custard powder and sugar. You can also use a food processor if your butter is too hard.

3. Then add in flour a little at a time. Once combined into a dough, kneed together until it smooths out.

4. Flour a work surface and roll the dough out with a rolling pin to around 1/2cm thickness.

5. Use a small rectangular cookie cutter to cut the biscuits and then transer them to the baking sheet.

6. Bake for around 10 minutes until golden. Remove from oven and let cool.

7. Whilst the biscuits are cooling it's time to prepare the cream filling.

8. In a food processor combine the butter, sugar, custard powder and vanilla paste until well mixed. Store in the fridge to let it harden a little before filling the biscuits.

9. Once the biscuits are cooled and the cream has slightly hardened it's time to build the custard creams! Spread cream on one side of a biscuit, take another biscuit and sit it on top, scrape any escaping cream off of the sides.

10. Store in the fridge in an airtight container and enjoy with a cuppa!