Vegan Custard Cream Biscuits
Indulge in the nostalgic charm of these *Vegan Custard Cream Biscuits*—a plant-based twist on the classic British treat. With a buttery, melt-in-your-mouth texture and a luscious vegan custard cream filling, these biscuits are perfect for afternoon tea, dessert, or a sweet snack. Made with easy-to-find ingredients like vegan butter, plant-based milk, and custard powder, this recipe captures the essence of traditional custard creams while remaining completely dairy-free. Each batch is ready in under 35 minutes, offering a delightful combination of crisp biscuit layers and velvety filling with hints of vanilla. Whether you're hosting guests or treating yourself, these sandwich cookies are as beautiful as they are delicious.
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Ingredients
- 250 grams All-purpose flour
- 150 grams Vegan butter
- 50 grams Vegan custard powder
- 75 grams Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 2 tablespoons Plant-based milk
- 100 grams Icing sugar
- 50 grams Extra vegan butter for filling
- 1 tablespoon Extra vegan custard powder for filling
- 1 teaspoon Extra vanilla extract for filling
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, sift together the all-purpose flour, vegan custard powder, and baking powder.
Step 3
Add the granulated sugar to the dry mixture and stir to combine.
Step 4
Add the vegan butter and vanilla extract to the dry ingredients, then work the mixture together using your hands or a pastry cutter until it resembles coarse crumbs.
Step 5
Gradually add the plant-based milk, one tablespoon at a time, mixing until the dough comes together. The dough should be firm yet pliable.
Step 6
Turn the dough onto a lightly floured surface and roll it out to about 5mm thickness.
Step 7
Using a fluted cookie cutter, cut out an even number of circles and place them on the prepared baking sheet.
Step 8
Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden.
Step 9
While the biscuits cool, prepare the cream filling. In a bowl, beat together the extra vegan butter, icing sugar, extra custard powder, and extra vanilla extract until smooth and creamy.
Step 10
Once the biscuits are completely cool, spread or pipe a thin layer of the cream filling onto half of the biscuits, then sandwich them with the remaining biscuits.
Step 11
Store in an airtight container for up to a week, and enjoy!
Nutrition Facts
| Serving size | (725.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3281.4 |
| Total Fat 160.2g | 0% |
| Saturated Fat 89.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1789.0mg | 0% |
| Total Carbohydrate 419.8g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 177.3g | |
| Protein 26.3g | 0% |
| Vitamin D 12.5IU | 0% |
| Calcium 98.3mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 296.3mg | 0% |
Source of Calories