Custard Creams (GF, VG)
Try a homemade version of these old-style favourites for a comforting afternoon tea. With their crumbly melt in the mouth texture and deliciously smooth buttercream filling. Suitable for gluten free and vegan diets. What’s not to love about these revamped classic custard creams.
These custard creams are a recreation of a favourite sweet biscuit and a childhood favourite of mine.
Why i bake
I’ve always loved to bake from a young age and since becoming gluten and dairy free it has become my way of still enjoying all my favourite biscuits and cakes.
Plus, this way you know exactly what ingredients are being used. Which for me personally is reassuring and also allows for experimenting with new flavour combinations.
As a general rule I make most things from scratch. This is simply because for me it’s easier than scouring the back of every packet to make sure it doesn’t contain an ingredient I can’t eat.
All that said there is a few exceptions to this rule and one of them is custard powder. Be careful though as not all custard powders are made equal. What I mean by this is some contain milk. I found and used Birds eye custard powder in the tub. Not the instant kind though as that contains milk.
For the Biscuits Shape
I used a cookie stamp cutter from amazon that came in a pack of four. The other three are also for classic biscuits: jammie dodgers, bourbons and party rings. Alternatively, you could use a small square cookie cutter.
For the Buttercream Filling
Keeping it simple with a normal buttercream recipe. Just substitute some of the icing sugar for custard powder to create that familiar taste. I also find it stops the filling from being overly sweet too.
More biscuits recipes:
My loyal taste testers
Like most the recipes on here I took these delicious little custard creams into work with me. As my work colleagues make for great taste tester. They went down a storm everyone thought they look great and tasted exactly like the real thing. Some people wished they had a cup of tea or coffee to drunk them in!
GF plain flour
An absolute winner in my books. They look and taste so yummy I couldn’t be happier with them. The biscuit base is crumbly and melt in your mouth. While the filling is silky smooth with just the right level of sweetness. These custard creams are so reminiscent of the original I defy anyone to tell the difference.
Custard Creams (GF, VG)
For the biscuits
- 130 grams GF plain flour
- 40 grams Almond flour
- 50 grams Custard powder i used Birds
- 30 grams Natvia sweetener
- 48 grams Coconut oil
- 20 grams Fruit syrup
- 3 tbsp Coconut milk i used Alpro
- 1 tsp GF Baking powder
- 1/4 tsp Salt
For the buttercream
- 70 grams Icing sugar
- 45 grams Dairy free butter i used Stork baking block
- 20 grams Custard powder
- 1 tsp Coconut milk
Preheat oven to 180c
Combine flour, baking powder and salt together in a small mixing bowl.
Cream butter and sweetener together in a medium size mixing bowl.
Melt coconut oil in the microwave in short bursts until completely melted.
Add melted coconut oil to the creamed butter and sweetener along with fruit syrup and coconut milk Mix together until roughly combined. Don’t worry if it looks lumpy.
Add flour mixture into the rest of the ingredients and mix to create a smooth dough.
Roll the dough in between to sheets of grease proof paper to stop the dough from sticking to the work surface or rolling pin.
Either using a custard cream cookie cutter or a small square cutter cut out 34 squares. This will create 17 complete custard creams.
Prick a few holes in each square to allow the steam to escape. Bake in the oven at 180c for 10-12 minutes until golden around the edges. Bake for longer if you like a crunchier biscuit.
Remove from oven and leave to cool on the baking tray for 5 minutes to firm up a bit.
Move biscuits to a wire rack to cool completely before adding the buttercream filling.
Add Softened butter to a medium sized mixing bowl along with the icing sugar and custard powder.
Beat the ingredients together until a smooth.
Add coconut milk to the buttercream to create a spreadable consistency.
Take one biscuit and add 1-2 tsp of buttercream filling then add another biscuit on top to sandwich the buttercream between the two biscuits.
Macros for each custard cream is 6.1f 14.8c 0.8p