Custard Creams are a classic biscuit – and if you have a child that’s allergic to Dairy then it’s great to be able to whip up a batch of traditional cookies the other kids take for granted. These Vegan Custard Creams are simple, tasty and quick to make. As it’s October we’ve used Halloween cookie cutters, but obviously you can get a Custard Cream stamp if you want to make these Vegan Custard Creams look super authentic.
Vegan Custard Creams
- 2/3 Cup Dairy Free Butter
- 1/3 Cup Caster Sugar (you can cut this to 1/4 cup if you like)
- 2 Tsp Vanilla Paste
- 1/2 Tbsp Dairy Free Milk
- 1/2 Cup Custard Powder - check for may contains for milk
- 1 1/3 Cup Plain Flour
- 2 Tbsp Dairy Free Butter
- 2 Tbsp Trex (you can use Dairy Free Butter instead, but the filling won't be as stiff.
- 2 Tbsp Custard Powder
- 1 Tsp Vanilla
- If its too stiff, add in a bit of Dairy Free Milk (1 Tsp should do)
- 1 Cup Sifted Icing Sugar
- Cream the Dairy Free Butter and Caster Sugar together, mix in the Vanilla Paste
- Add in the Custard Powder and mix to combine.
- Add in the Flour 1/4 cup at a time and mix.
- Add in the Dairy Free Milk and mix to a dough.
- Chill for 1 hour
- Dust a board lightly with flour and roll out your dough to 1/8th inch. Cut out your shapes, and put on an ungreased baking tray and bake at 180℃, 350℉ for 11-12 minutes. Cool on a wire rack.
- Beat the Dairy Free Butter and Icing Sugar together, then add in the Custard Powder and Vanilla. If its too stiff add in the milk.
- If you want a professional finish use a piping bag to fill the cookies, I'm afraid I just grabbed a knife!
- Smooth some of the filling onto the top of one cookie, and place another cookie on top. If you're cutting out rather than just doing rectangles or circles to make sure that you match the cut out properly.
- Store in an airtight container for up to 2 weeks.
Other cute cookies: