Dairy-Free Custard Cream Biscuits
Indulge in a delightful twist on a classic favorite with these Dairy-Free Custard Cream Biscuits. Perfectly crisp and delicately sweet, these sandwich biscuits feature a melt-in-your-mouth combination of a tender dairy-free shortbread base and a creamy vanilla filling—both completely free of dairy. Made with simple pantry staples like all-purpose flour, cornflour, and dairy-free margarine, this recipe is a game-changer for those with dietary restrictions. With just 20 minutes of prep time and a short bake, these biscuits come together quickly and are perfect for tea time or as a crowd-pleasing treat. Whether you're looking for a plant-based dessert or a nostalgic favorite reinvented, this recipe delivers all the charm of classic custard creams with none of the dairy.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 100 grams Dairy-free margarine
- 50 grams Caster sugar
- 100 grams All-purpose flour
- 50 grams Cornflour (cornstarch)
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 50 grams Dairy-free margarine for filling
- 100 grams Powdered sugar
- 0.5 teaspoon Vanilla extract for filling
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a mixing bowl, beat 100 grams of dairy-free margarine and 50 grams of caster sugar together until pale and creamy.
Step 3
Add 1 teaspoon of vanilla extract to the margarine mixture and mix well.
Step 4
Sift together 100 grams of all-purpose flour, 50 grams of cornflour, 1 teaspoon of baking powder, and 0.25 teaspoon of salt.
Step 5
Gradually add the flour mixture to the creamed margarine mixture, mixing until a soft dough forms.
Step 6
Lightly flour a clean surface and roll out the dough to about 0.5 cm thickness.
Step 7
Use a cookie cutter to cut shapes and place them on the prepared baking sheet.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack.
Step 9
For the filling, beat together 50 grams of dairy-free margarine and 100 grams of powdered sugar until smooth and creamy.
Step 10
Add 0.5 teaspoon of vanilla extract to the filling mixture and mix until combined.
Step 11
Once the biscuits are cool, spread or pipe a small amount of the filling onto the underside of one biscuit and sandwich with another biscuit.
Step 12
Repeat with the remaining biscuits and filling. Store in an airtight container to maintain freshness.
Nutrition Facts
| Serving size | (462.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2231.0 |
| Total Fat 118.9g | 0% |
| Saturated Fat 21.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2012.0mg | 0% |
| Total Carbohydrate 274.5g | 0% |
| Dietary Fiber 3.2g | 0% |
| Total Sugars 148.8g | |
| Protein 10.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 16.7mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 121.0mg | 0% |
Source of Calories