Dairy Free Custard Creams

Hi my lovelies,

After at least 8 years of being dairy free, how have I never thought about trying to make my own custard creams? They used to be my absolute favourite biscuit. I was browsing on good old Pinterest and I stumbled upon a recipe that looks pretty simple so I thought it was worth a try and THEY WORKED! Here is what you need to do if you want to give your own dairy free custard creams a try.

What you will need…

For the biscuits

  • 225g Butter (I used Flora Dairy Free)
  • 115g Sugar
  • 1tbsp Vanilla extract
  • 3 tbsp Milk (I used Tesco Lactose free)
  • 340g Plain flour
  • 125g Instant custard powder (Believe it or not, Birds custard powder is dairy free! My mind was blown when i discovered this)

For the filling

  • 300g Icing sugar
  • 150g Butter
  • 1 heaped tbsp custard powder
  • 2tsp Vanilla extract

What you need to do…

This is SUPER simple and it literally take a hand full of steps:-

1) Pre-heat your oven to gas mark 4.

2) You have to make the biscuit dough first as it has to set in the fridge for a little bit. So Cream together the butter and sugar.

3)Add in the vanilla and milk (I didn’t do this and just used the all in 1 method but I ended up having little lumps of custard powder throughout the dough).

4) Add the flour and custard powder until a smooth ball of dough is formed. Wrap the dough in cling film and chill in the fridge for 20 minutes.

5) Once the 20 minutes is up, cut you dough in half and roll it out on a floured work surface (The dough does not raise that much so depending on how think or thin you want your biscuits depends on how much you roll out the dough).

6) Using a cutter, make as many biscuits as you can. Don’t worry about even numbers, you will have plenty of filling left over so you can use one as a tester to see what the biscuit and filling are like together ahead of sandwiching the rest together.

7) Place a sheet of grease-proof paper on a baking tray and fill it with your dough squares (again, don’t worry about spacing because they don’t spread to much while backing). Using a fork, go around the edge of each square to make a nice pattern.

8) Start baking your biscuits for 18-20 minutes. I baked mine tray by tray just to make sure I got a nice even bake.

9) While your biscuits are either baking or cooling, it’s time to make the filling! And all you have to do is cream together the ingredients.

10) Once all of your biscuits are cooled completely, its time to use a teaspoon (or more depending on how much filling you want) of filling and sandwich together the biscuits.

And that is it! I wasn’t too sure at first but I tested a fair bit of the dough and the filling as I was making them. But my final push was when I dunked one into a cup of coffee… Oh my God YES! that is what I remember a custard cream tasting like.

I was that impressed I took some round my boyfriends house and apparently I have to make more in the near future. Which that has got to be a good sign coming from someone who is not lactose intolerant.

I loved doing a baking blog post, it made such a nice change. I can feel more recipes being tested and posted about.

Love,

Kathleen xox

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