Gluten Free Rhubarb Custard Cookies (Vegan)
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Easy and fun gluten free rhubarb custard cookies. Using the classic family favourite rhubarb custard hard boiled sweets. These are a kid friendly recipe that takes less than 25 minutes to make and are vegan too.
Since its rhubarb season, I thought it would only be fair to create some fun and delicious rhubarb custard cookies. I made a rhubarb and custard loaf cake last week. Check that recipe out as it uses fresh rhubarb and is very simple to make. This time I wanted to make something fun and quick for the kids (and adults) to enjoy making together.
Rhubarb and Custard Sweets
Enter these gluten free rhubarb custard cookies made with the hard boiled sweet of the same name. Now if you are not familiar with the sweets am taking about, they are a firm family favourite that have been around for centuries. Pairing tangy rhubarb with creamy custard, and finished with a sweet sugar coating. They are my personal favourite hard boiled sweet.
Where to Find Rhubarb and Custard Sweets
Fortunately, these sweets are readily available in most supermarkets and convenience stores in the UK. Making them pretty cheap to buy too. I purchased mine from Asda for 80p. Since they are basically just sugar and a bit of flavouring it makes them naturally gluten free and vegan.
Where to Find Dairy Free Custard Powder
In the world of powdered custard, there is two types that I have come across. Firstly, the kind that is an instant custard mix. Only requiring you to add water and mixing it to create your standard custard. This is not the kind we are using in the recipe since it already includes milk powder along with other ingredients that allows you to create a standard custard with just the addition of water.
For this recipe we need the custard powder that comes in a tub and says custard powder instead of instant custard which usually comes in single sachets. Since the custard powder does not already contain milk or sugar it can be made with your choice of non-dairy milk. You can also adjust how sweet you want your custard to be.
I have tried both the Birds and Asda own brand custard powder. Both of them make a good tasty custard. However, the Asda brand one has a much stronger yellow colour to it than the Birds custard. Remember to always double check the ingredients list before using it. Since the recipe might change and you don’t want to get caught out.
Why Make These Gluten Free Rhubarb Custard Cookies
This recipe is kid friendly and super easy to make. Am sure the kids will love to smash the hard-boiled sweets. Be careful though the best way to break the sweets is to place them in a Ziplock bag and hit them with a rolling pin. If your kids are on the younger side then you can always blitz them in a food processor. The kids can always help to mix everything together and scoop the cookie dough in balls.
The end result will be a soft and crunchy cookie as the rhubarb and custard sweets will have melted in the oven. Leave the cookies to cool before eating them so the melted sweets can harden. You don’t want to burn yourself on hot sugar as it can be very painful. The hard bits of sweets will give you a nice sweet crunchy texture in amongst the soft cookie.
Ingredients Needed For Gluten Free Rhubarb Custard Cookies
Gluten Free Plain Flour
Dairy free butter
Dairy free custard powder
Bicarbonate of soda
More Cookie Recipes to Try Next
Gluten Free Rhubarb Custard Cookies (Vegan)
Easy and fun gluten free rhubarb custard cookies. Using the classic family favourite rhubarb custard hard boiled sweets. These are a kid friendly recipe that takes less than 30 minutes to make and are vegan too.
- 150 grams Gluten Free plain flour
- 80 grams Dairy free butter
- 30 grams Coconut sugar
- 65 ml Non dairy milk
- 2 tbsp Dairy free custard powder
- 1/2 tsp Ground Ginger
- 1/2 tsp Bicarbonate of soda
- 4 Rhubarb and custard hard boiled sweets
Pre heat oven to 180c and line a baking tray with parchment paper
Add your rhubarb and custard sweets into a ziplock bag and seal it closed. Take a rolling pin and hit the sweets till they break into small pieces. Set aside until later
In a medium sized bowl cream the butter and sugar together.
Next add the flour, ground ginger, custard powder and bicarbonate of soda. Mix it all together.
Add in a tbsp of non dairy milk at a time until the mixture forms a cookie dough that sticks together.
Add in half the crushed sweets and mix.
Scoop the cookie dough out into balls and place them on the baking tray. I made 6 cookies from the dough
Since the cookies won't spread in the oven you need to press them down.
Add the rest of the crushed sweets on top of the cookies. Lightly press then into the dough.
Bake the cookies at 180c for 6-8 minutes.
Leave them to cool as the sweets will have melted and be very hot.
Once the sweets have harder you can eat them. These cookies are best eaten on the day you make them. As the sweets will start to go gooey. You can still eat them after this but they will be much softer,